Small Melon (zucchini) Egg and Fungus Dumplings
1.
Prepare all the ingredients that should be used. Soak the fungus in warm water, change the water once or twice, and drain the water for later use. You can also blanch the water to deodorize it.
2.
Beat the eggs, add cooking wine, cold water, and some salt to stir.
3.
Heat the wok on high heat and add oil, pour in the egg liquid, turn to a low heat when the eggs start to solidify in a few seconds, and use chopsticks to quickly loosen the eggs into small particles. Turn off the heat and let cool for later use.
4.
Wash the melon and peel it off
5.
Grate the melon, add a spoonful of salt to remove the water, and then cut with a knife. The water in the melon itself is very soft. Don't cut it too finely, otherwise a lot of water will come out.
6.
Wash and chop the fungus.
7.
Put the stuffing in a basin, add salt, pepper powder, oil, sesame oil, light soy sauce
8.
Mix the filling with a spoon or chopsticks.
9.
To make the noodles, add a little salt to the flour. You can add one if you like to add eggs. Adding eggs can make the dumpling skin firmer and won't break when cooked. The dough wakes up for twenty minutes.
10.
I won’t say much about making dumplings in the back. I don’t look good at making dumplings. But one by one is full of love. Say to yourself that it's hard work.
11.
If the dumplings are not eaten at the time, they can be frozen in the refrigerator and become quick-frozen dumplings. Cook it next time you eat it. Add some salt to the water or the green onions when you cook the quick-frozen dumplings. Don't make it too hot, and add some cold water to the water in the middle.
Tips:
Eating dumplings at home is happy. They are all made with hard work. The stuffing is not the stuffing but love. Please cherish the fruits of your work. Haha. New Year's Eve, whether you are alone or as a family, or a young couple, eat a plate of dumplings to warm your heart.
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