STEP 1/7
Please parboil the dumplings in water.
Soak it in cold water and let it cool slightly.
STEP 2/7
I'll make the Besamel sauce
Melt the butter in a heated pan.
STEP 3/7
Add flour and stir-fry for about 2 minutes.
This mixture of flour and melted butter is called 'Lu'!
STEP 4/7
Pour the milk and boil it down over low heat, releasing the tangled lu.
If you whisk it, you can make a soft sauce.
STEP 5/7
When thick, season with salt, pepper, and nutmeg powder.
STEP 6/7
Put the blanched dumplings in the sauce
STEP 7/7
Finish with parsley and crusted red pepper.
Prepare plenty of milk and adjust the concentration of the sauce.
It's a sauce that's prone to thickening, so the amount of milk I put in changes from time to time