Loofah and Scallop Dumplings

Name: Loofah and Scallop Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Flour; 750g Loofah; 502g Scallop meat; 2 pcs egg; 100g oil; 10g salt; 10g Soy sauce; 5g Oyster sauce; Some Green onion ginger

by Minger Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

My Erbao loves to eat dumplings, because when I was young, I was picky eaters and didn't like to eat. Vegetables are even more difficult to feed. And dumpling stuffing can have meat, fish, seafood, vegetables, as long as you think of it can be used as dumpling stuffing to make dumplings. In order to get more nutrition for the child, the child also loves to eat it, almost every day dumplings, of course, a variety of fillings. Now that he is grown up, he is in the first grade of elementary school, and he still can't live without dumplings. I laughed at him and said: He is a dumpling kid and his stomach is full of dumplings.
Making loofah dumplings, mastering 2 steps, the filling will not produce water, the fresh juice will flow in one bite, refreshing and not greasy, suitable for summer! Many people have never eaten loofah dumplings, because the loofah has a lot of moisture and is not easy to make; second, it may not be good for everyone. So today I will share with you a recipe for loofah dumplings. As long as you master the tips, you won’t get any water when you pack them, and when you eat dumplings, you will bite your mouth full of soup and make it taste very good. Take a closer look at the tutorial in the article!

Ingredients

250g Flour
750g Loofah
502g Scallop Meat
2 pcs Egg
100g Oil
10g Salt
10g Soy Sauce
5g Oyster Sauce
Some Green Onion Ginger

Loofah and Scallop Dumplings

1. The ingredients are processed first, and the flour is added with an appropriate amount of water to form a dough that is soft and hard. Remove the black ball from the tail of the scallops, wash and set aside; put the eggs in the pan and fry them in advance until they are cooked thoroughly; chop the scallions and ginger for later use. After the ingredients are processed, chop the loofah into pieces to reduce the exposure of the pieces. Time is also an important factor in reducing the effluent of loofah.

2. Because children love to eat the scallops in the dumpling fillings are granular, so you only need to cut the scallops in half. Put the cut scallops in a large bowl, add salt, soy sauce, and oyster sauce, stir well, then add chopped green onion and ginger, mix well and marinate for a while.

3. Squeeze the water gourd with your hands and put it in the pot of dumpling filling. First, pour peanut oil and mix well. This is also a small way to reduce the water coming out of the loofah.