Zucchini Fried Dumplings
1.
25 dumpling wrappers, 1 zucchini (500g), 2 eggs, 1 vermicelli, 1 teaspoon of oyster sauce, 2 teaspoons of sesame oil, 1 teaspoon of light soy sauce, 2 scallions, appropriate amount of salt, and a little chicken essence
2.
Wash and rub the zucchini into fine filaments, add 1 teaspoon of salt, mix well and marinate for ten minutes to remove moisture.
3.
When pickling the zucchini, prepare the other fillings, fry the eggs and turn them into spikes and let cool for later use.
4.
The soaked fungus is finely chopped, the vermicelli is soaked and finely chopped, and the shallots are chopped and set aside.
5.
Squeeze the dried zucchini with the moisture, add the fried eggs, chopped vermicelli, fungus, chopped green onions, salt, light soy sauce, oyster sauce, chicken essence, sesame oil, edible oil and other seasonings. together. One thing to pay attention to here: Because the zucchini puts a part of the salt when it kills the water, although the water is extracted, it still has a salty taste. When adding salt, take this into account. There are also soy sauce and oyster sauce. Taste, but also to consider.
6.
After adding all the seasonings, mix well when using.
7.
It’s hot, Zerui’s mother is too lazy to make the dough, so she bought about 25 dumpling wrappers. Take one dumpling wrapper and put a proper amount of filling. The vegetarian stuffing is easier to loose. If you are a novice, don’t put too much filling at a time. Make dumplings according to your own habits.
8.
All were wrapped in order, Zerui’s mother ate it by herself, and fryed 12 of the remaining ones and frozen them in the refrigerator.
9.
Set a pan on the fire, brush with a layer of base oil, add the wrapped dumplings, and fry on low heat until the bottom of the dumplings are golden.
10.
After frying until the bottom is golden brown, pour in a bowl of flour and water, and the amount of water is about one-third of the dumplings.
11.
Cover the lid quickly and fry on medium heat. When the moisture is almost dry, turn to low heat and fry slowly. Be careful not to fry the bottom of the dumplings.
12.
After the water is basically fried, open the lid and sprinkle with a handful of chopped green onions and a teaspoon of black sesame seeds for garnish. Fry on low heat again for about a minute. The bottom is golden and crispy.
Tips:
1. The ratio of flour to water is 1:10.
2. It is best to use a non-stick pan.
