Zucchini and Egg Dumplings
by Misty soul
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Add the flour and water to form a moderately hard dough, and leave it for 20-30 minutes.
2. Wash the zucchini.
3. Rub coarse shreds, add salt and mix, marinate for more than ten minutes.
4. I use one egg each, and I can replace it with 3 eggs.
5. Break up.
6. Heat the pan and pour the egg liquid when the oil is warm.
7. Stir and fry quickly, so that the scrambled eggs are relatively broken. Serve and let cool for later use.
8. When the eggs are let cool, the zucchini swells out of water.
9. Dried and chopped, don't need to be too crushed, otherwise it won't taste good.
10. Put the chopped egg and chopped zucchini together, add oyster sauce, thirteen chives, chopped green onion, salt, and appropriate amount of vegetable oil.
11. The child does not eat the shrimp skin, mix most of the stuffing into the shrimp skin, save a corner for the child to wrap.
12. The filling is ready and the dough is ready. Rub the strips, add the ingredients, and roll them into dumpling wrappers.
13. Put an appropriate amount of stuffing.
14. Wrap it up, you can wrap it any way you want, just not showing the stuffing.
15. Cook in boiling water.
16. The veggie fillings are so cooked, I ordered water three times in the middle, and the dumplings are ready when they rise.
17. Take the dumplings into a sieve tray (with a small curtain at the bottom to drain the water), shake it a few times from time to time to prevent sticking.
18. It's light but delicious.
Tips:It’s easy to plan the time and eat dumplings.
