Name: Pink Tender Drop Cucumber Scallop Egg Dumplings
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g Cucumber; 60g carrot; 10g lard; 200g All-purpose flour; 2g Red yeast powder; 110g Plain Water (for kneading); 2 pieces egg; 100g Scallop meat; 1g pepper powder; 10g Peanut oil; 0.5g Chicken Bouillon Powder; 5g Shallots; 2 tablets ginger; 1 piece parsley; Some salt

Pink Tender Drop Cucumber Scallop Egg Dumplings

1. First prepare all the ingredients. The scallop meat is cooked and grilled in advance.

2. After washing the cucumbers and carrots, rub them into filaments with a grater, add a little salt, mix well and marinate for 10 minutes.

3. Take out the innards of the cooked scallop meat.

4. After rinsing the cleaned scallop meat, cut it into small cubes with a knife. I cut the larger scallop into 4 pieces and the smaller one into 2 pieces.

5. After the eggs are broken, heat the pan and pour 10 grams of peanut oil to heat, and fry the eggs.

6. Chop the green onion and ginger, pick and wash the coriander, and chop.

7. Pickled cucumbers and carrots, after soaking up the moisture, chop them with a knife.

8. Put the chopped cucumber and carrot into the scrambled egg pan, add scallops and chopped green onion, ginger and coriander.

9. Add pepper powder to increase the taste.

10. According to personal taste, add appropriate amount of salt to taste.

11. Add chicken essence to increase the umami taste.

12. Finally add homemade lard.

13. After mixing all the ingredients and seasonings, stir well.

14. Add the weighed flour and water, add red yeast rice powder, put it into the bread machine, and start kneading.

15. After making up the dough, let it rest for half an hour.

16. After kneading the loosened dough, knead it into long strips and pull out the same size agent by hand.

17. After flattening, use a rolling pin to roll into a round thin dough.

18. On the rolled dough, add an appropriate amount of stuffing.

19. Just wrap it in what you like.

20. Wrap all the dumplings in turn.

21. Pour a proper amount of water into the pot and boil, put in the dumplings. After boiling over a high fire, light a little water and repeat 3 times. When you see all the dumplings floating on the water, you can turn off the fire.