Zucchini Pork Dumplings
1.
Add the Fuqiang powder to the water several times and stir it into a flocculent shape with chopsticks
2.
Knead into a dough, cover with a damp cloth to wake up
3.
Wash and peel the zucchini, rub it into silk with a wiper, and rub it around. When the flesh of the zucchini is exposed, rotate it to gradually leave out the columnar flesh of the zucchini and discard it. Rub the silk later)
4.
Sprinkle a little salt in the zucchini shreds, a lot of water will be released in 5-10 minutes
5.
Pick up a lump of zucchini shreds and squeeze out the water with both hands, and divide them until they are all squeezed.
6.
Minced meat with cooking wine, light soy sauce, sesame oil, pepper, five-spice powder, salt, chopped green onion and ginger, mix well to taste
7.
Add the zucchini shreds to the meat and mix well
8.
Knead the dough evenly, knead the long strips, and add the ingredients
9.
Roll out the medicament into a dumpling skin that is thick in the middle and thin in the periphery
10.
Facing the light, you can see the effect of the medium thickness and thin edge
11.
Take a dumpling wrapper and put dumpling filling in the middle
12.
Fold in half to make the pattern, be sure to pinch tightly, or it will break as soon as you cook
13.
Put the dumplings on the plate and wait for it to be cooked. Sprinkle dried noodles on the plate in advance to prevent sticking
14.
Bring the dumplings to a boil, cover, pour a little cold water when the water is boiled again, cover, and boil again, add cold water, cover until it boils again, open the cover, and cook the dumplings for 1 minute.
15.
Put it on a serving plate, dip it in your favorite sauce, just make yourself soaked in Laba garlic, and have a little wine, it’s all here~
Tips:
Add a little salt and two green onion leaves to the dumpling water to make the dumplings harder to break.
