Dumplings Stuffed with Egg and Japanese Melon

Name: Dumplings Stuffed with Egg and Japanese Melon
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 900g Wogua; 200g egg; 500g Wheat flour; Some oil; Some salt; Some Soy sauce; Some MSG; Some sesame oil; Some Shiitake Mushrooms; Some Green onion ginger

by Jamie Pastoral

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

This egg dumpling stuffed with Japanese melon is low in oil and fat, which is very suitable for this season. The scent of scrambled eggs in the filling and the slightly sweet scent of Japanese squash form a mixed fragrance, which can increase the appetite of diners. Thanks to the addition of shiitake mushrooms, the health care value of this dumpling is enhanced.

Dumplings Stuffed with Egg and Japanese Melon

1. The wheat flour and dough are awake.

Dumplings Stuffed with Egg and Japanese Melon recipe

2. Scrape off the skin of the quince and remove the flesh.

3. Shred. Sprinkle a little salt, stir evenly and marinate for about 10 minutes to drain the water.

4. Squeeze out the water.

5. Fried eggs.

6. Put the Japanese squash with eggs and shiitake mushrooms, add green onions, ginger, oil, salt, soy sauce, monosodium glutamate, and sesame oil to make the dumpling filling.

7. Make the noodles into uniform size noodles.

8. Then roll the noodles into a circle to form a dumpling wrapper.

9. Put the filling in the middle of the dumpling wrapper.

10. Close the front and back of the dumpling wrapper and squeeze it from one end until it is tight.

11. Add water to a boil in the pot, and boil the dumplings in the pot. It can be served once cooked.

Tips:
Cook dumplings in a wide soup over a high fire. Dumplings stuffed with eggs and Japanese melon are very cooked. After the dumplings are boiled, add some cold water and boil them again, and they will be cooked.