Zucchini Stuffed Dumplings

Name: Zucchini Stuffed Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pork (fat and lean); 2 pcs squash; 2s shallot; 5g ginger; 1 tablespoon Oyster sauce; 1 tablespoon Soy sauce (three fresh); 1 tsp Five spice powder; 20ml Peanut oil; A few drops sesame oil; 2g salt; 300g Flour; 180g Shimizu; 50g Chives

by He Xiaohe

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The children are good at everything, but they are a bit picky and don't like much food.
But once I came back from the kindergarten and told me that I had eaten a lot of dumplings in the kindergarten today. I asked what the dumplings were. They said it was zucchini. The zucchini was zucchini, and some were called pine melon and eggplant, anyway.
Listening to the baby likes to eat, so I quickly make it for him. They are relatively light dumplings, and the zucchini traps are very refreshing and refreshing, which makes people can’t help but eat a few more.

Zucchini Stuffed Dumplings

1. Knead the dough material into a ball, and let it stand for a while after being smooth

2. Roll the proofed dough into long strips and cut into evenly-sized noodles

3. Flatten the cut ingredients and roll them into dumpling wrappers

4. Prepare the meat and green onion and ginger, cut the meat into thin slices

5. Mince the green onion and ginger and chop them into the meat together

6. Put the chopped dumpling stuffing into the pot

7. Add all seasonings

8. Stir in one direction for a while, until the dumpling filling becomes viscous and thick

9. Wash the zucchini to remove the old skin

10. Use a grater to rub the zucchini into filaments

11. The rubbed silk squeezes out the moisture forcefully

12. Use a knife to chop into fine pieces

13. Wash the leeks and mince

14. Chopped zucchini shreds and minced leeks are put into the meat

15. Mix well and the dumpling filling is ready

16. Take a rolled dumpling wrapper and put it in a lot of traps

17. Stuffed dumplings

18. Pack all

19. Add water to the pot to boil, add the dumplings, and then order the water after the water is boiled. Repeat this three times, and the dumplings will float up and become fat, and they will be cooked at this level.

20. Take out the dumplings, make a dish of vinegar, and eat it as a dip

Tips:
1. After rubbing the zucchini into silk, squeeze out the water as much as possible, otherwise there will be too much water in it and it will be difficult to pack.
2. I like big stuffed dumplings. The skins are big and thin, and there are a lot of stuffing. So although the dumplings are not beautiful enough, the most important thing is that they are delicious.