Zucchini Dumplings in Red Oil

Name: Zucchini Dumplings in Red Oil
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece squash; 400g Minced pork; 500g Flour; 260g Shimizu; 10g Corn oil; 3g salt; 1g White pepper; 3g Soy sauce; 5g ginger; 1g Chicken Essence; 2g Sugar; 3g corn starch; 2 tablespoons Copy soy sauce; 3g Chili oil; 2 cloves garlic; 2g Pepper oil

by 1 coarse tea and light rice 1

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

I don’t eat dumplings very often, but after a long time I don’t eat them and I just want to eat them.
I usually like to make leek and celery stuffing. I think the flavor of the vegetables is stronger. It is the first time to make zucchini stuffing.
Since my daughter likes to eat red oil dumplings, she specially prepared this red oil dipping sauce, so that it tastes very delicious inside and out!

Zucchini Dumplings in Red Oil

1. Zucchini and grated ginger

2. Rub the washed zucchini into shreds, sprinkle a little salt and squeeze out the water

3. Then add ginger, salt, pepper, light soy sauce, corn oil, chicken essence, corn starch, a little sugar and stir in one direction.

4. Put a little salt in the flour and pour water into the dough, cover it with plastic wrap and leave it for 15 minutes, let it rest for 15 minutes, then continue to knead until the dough is smooth

5. Divide the kneaded dough into 4 equal parts and knead round, sprinkle with flour to prevent sticking, cover with plastic wrap and leave for about half an hour

6. Take a loose dough, knead it into a strip, and cut it into uniform size

7. Flatten the dose

8. Roll out into a thin round skin on the thick side in the middle

9. Put the meat in, stand up the dumpling skin side and top it into the filling

10. Use the thumb and index finger of your right hand to pinch the two corners together

11. Then pinch both sides back and forth

12. Slightly lift the dough up while pinching

13. Pinch it to the end and seal it

14. Add a little salt to the boiling water, then add the dumplings, cover and cook until the pan is boiled again, pour in half a bowl of cold water, and then it will be out of the pan three times

15. Making dumpling seasoning: chop garlic and put it in a bowl

16. Then pour in copy soy sauce, pepper oil and chili oil and mix well to copy soy sauce: http://www.meishij.net/zuofa/fuzhijiangyou.html

Tips:
1. Adding salt to the flour will make the dumpling skin more tough and chewy
2. Add salt when cooking dumplings to avoid sticky dumplings
3. Dumplings can be wrapped into the shape you like