Fried Dumplings with Zucchini Steak and Fork
1.
First use warm water to make a piece of noodles, cover with a damp cloth and put aside the zucchini to moisturize the zucchini, chopsticks, vegetable oil, ginger, salt, and warm water dough
2.
Grate the zucchini coarsely with a grater and marinate with a little salt for 5 minutes
3.
Pour an appropriate amount of vegetable oil in the wok, and stir the powdered ginger to make it fragrant
4.
The zucchini was marinated into a lot of soup. I picked up the zucchini by hand, grabbed it dry, cut it short with a knife, and then poured the cool ginger oil into it
5.
Pai fork, a deep-fried pasta snack with sesame and salt inside, very fragrant and crispy
6.
Crush the fork by hand and pour it into the zucchini filling
7.
Stir evenly, because the salt was used to kill the water before, and the fork is also salty, so taste the saltiness of the filling before deciding whether to add salt
8.
Knead the dough into long strips, cut them into uniform size, and roll them into round skins with a thicker middle and thinner edges.
9.
Take a dough, it doesn’t matter if it’s not round, take an appropriate amount of stuffing and place it in the middle of the dough
10.
Squeeze the middle of the skin
11.
Then pinch the two sides separately with the jaws of two hands, and squeeze one dumpling.
12.
Use up all the fillings and dough and squeeze them into big belly dumplings
13.
Pour a little oil in a frying pan, put the dumplings one by one into the pot. After the bottom of the dumplings are fried and hard, add hot water until they reach the belly of the dumplings. Then turn the heat to low, cover and simmer for 5 minutes about
14.
When you hear a sizzling sound, you can open the lid and evaporate the excess water vapor on a medium-to-low fire. When the bottom of the dumpling turns yellow, it can be out of the pot
15.
Dier scorched thin skin
16.
I used a small frying pan to fry a pot, the same way
17.
Dier Jiaoxiang
18.
Thin skin filling
Tips:
Zucchini tends to come out of the soup, so be sure to marinate it for a few minutes with salt to drain the excess soup sweat; if you are afraid of wasting the soup, it can be used to make noodles, and the salt in the filling should be reduced; The fork can also be used after deep-frying the dough. It is fragrant and can absorb some of the soup. It should not be too crushed. Small pieces are more fun to eat. After adding hot water, turn the heat to a low heat and cover and simmer for a few minutes. No, open the lid and add water vapor to make the bottom of the dumplings brown, which makes them more fragrant; you can dip them in vinaigrette and chili oil for more flavor.
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