Name: Sea Oyster Zucchini Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Sea oyster; 10g Peanut oil; 5g lard; 30 sheets dumpling skin; 1 piece squash; 30g parsley; Some Shallots; 2 tablets ginger; 2 pieces egg; 5g Cooking Wine; 0.5g Chicken Bouillon Powder; 1g pepper powder; Some salt

Sea Oyster Zucchini Dumplings

by Moonlight's small kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

I like to eat dumplings. I like the seafood stuffing the most among the dumplings. I bought sea oysters and zucchini in the morning. I made dumplings for my family at noon. I really didn’t care about the freshness of my eyebrows. There were no dumplings left today. , All dried up, the sea oysters are nutritious and delicious. The sea oysters have the effects of strengthening the liver and detoxifying, purifying congestion, nourishing the appearance, and the rich taurine in the oysters has obvious hepatoprotective and choleretic effects. A good medicine to prevent intrahepatic cholestasis during pregnancy is rich in phosphorus. As calcium is absorbed by the body, it needs the help of phosphorus, which is conducive to the absorption of calcium.

Sea Oyster Zucchini Dumplings

1. First, prepare all the ingredients. I bought the sea oysters and shelled them. I can rinse them with clean water several times when I go home.

2. After washing the zucchini, use a wire grater to wipe it into thin filaments, paying attention to the core of the zucchini.

3. Grated zucchini, sprinkle a little salt and marinate for 10 minutes.

4. Cut the washed sea oysters into small pieces with a knife. I cut the meat of a sea oyster 3 times.

5. Chop the green onion and ginger into minced pieces.

6. Beat the eggs in a bowl, add the cooking wine and mix well.

7. After the pan is heated, pour in peanut oil to heat up, pour the stirred egg liquid into the pan and fry until ready for use.

8. The marinated zucchini is soaked in moisture, chopped with a knife, and the coriander is washed and chopped.

9. In a larger container, add the chopped zucchini and coriander, green onion ginger and sea oysters, and then add the fried eggs.

10. Add the pepper powder first.

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

12. Add chicken essence to increase the taste.

13. Add lard at the end.

14. Mix all the ingredients and stir evenly.

15. Take a dumpling wrapper and put in the right amount of filling.

16. Just wrap it in the shape you like, the key is to seal the mouth and not reveal the stuffing.

17. Wrap all the dumplings in turn.

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