Zucchini and Egg Stuffed Crystal Dumplings

Name: Zucchini and Egg Stuffed Crystal Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g squash; 150g Tofu skin; 4 egg; 150g wheat starch; 150g Cassava starch; 5g salt; 10ml Oyster sauce; 10ml Soy sauce; 15ml sesame oil

by Strawberry tea

4.7 (1)

Favorite

2

Difficulty

Normal

Time

30m

Serving

3

The dumplings with veggie fillings are also delicious, the veggie fillings are made with egg and tofu skin. The filling inside is also very juicy and delicious, and this time it is made of crystal peel. The leather is particularly elastic and transparent.

Ingredients

300g Squash
150g Tofu Skin
4 Egg

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150g Wheat Starch
150g Cassava Starch
5g Salt

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10ml Oyster Sauce

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10ml Soy Sauce

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15ml Sesame Oil

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Zucchini and Egg Stuffed Crystal Dumplings

1. Tofu skin, finely chopped

2. Wash and shred zucchini.

3. 4 eggs beaten egg liquid for later use

4. Heat oil in a pan and pour the egg mixture into scrambled eggs.

5. Pour shredded zucchini and tofu skin into the pot.

6. Add salt, oyster sauce, light soy sauce, and sesame oil, stir-fry evenly, and cool.

7. Mix the powder evenly, add boiling water and mix it into a flocculent shape, then knead it into a smooth dough.

8. Cover the kneaded dough with plastic wrap if it is not used immediately.

9. The dough is cut into pieces of the same size and reunited.

10. Roll each ingredient into a dumpling wrapper and wrap it in the stuffing to make a dumpling.

11. Steam for eight minutes after steaming in the steamer.

Tips:
The ratio of starch and tapioca starch is 1:1. If you want to be softer, put more wheat starch. If you want to be more elastic, put more tapioca starch. The live dough should be covered with plastic wrap. Cover the dough with plastic wrap after finishing the round form. This kind of dough is easy to dry.