Steamed Dumplings with Zucchini Stuffing

Steamed Dumplings with Zucchini Stuffing

1. Raw material map

2. Put 500 grams of flour into a basin, blanch the noodles with 100 degrees of boiling water for 1/4, then let cool, and then use cold water to stir the remaining flour into a wheat ear shape.

3. Then knead it into a dough, put it on a wet towel and set aside for 15 minutes;

4. Wash the zucchini, cut off the stalk and cut it into two, use a spoon to remove the flesh, and then cut it into four pieces.

5. Rub it into filaments with a bed.

6. Sprinkle the zucchini shreds with an appropriate amount of refined salt and pickle for 10 minutes to kill the water, then squeeze the water and put it in a basin for use

7. Wash the leek and mince the water, wash and mince the ginger, mince the fried dough sticks, wash the shrimp skin with water, squeeze the water and set aside;

8. Put the chopped leeks, fried fritters, dried shrimps, and chopped ginger into the bowl with the zucchini shreds, and add appropriate amount of salt, oyster sauce, monosodium glutamate, and vegetable oil.

9. Stir evenly and set aside;

10. Knead the dough into a uniform long strip, sprinkle some flour on the dough, and round the dough on the panel with both hands.

11. Squeeze the tablet with the palm of your hand.

12. Then use a rolling pin to roll out a slightly thicker dough in the middle and set aside.

13. Then put the filling on the dough and wrap it in the shape you like.

14. Add water to the steamer and bring to a boil. Put the dumplings on the drawer and steam for 10 minutes. Turn off the heat and remove the drawer.

15. It's ready for dinner!

Tips:

Coat the curtain in the steamer with a thin layer of vegetable oil, and then place the dumplings. After steaming, the curtain does not stick to the curtain, so it is easy to put on the plate. When adding salt to the stuffing, put less, because the oyster sauce also has a salty taste.