Zucchini egg dumplings
By EnricoHuels
Vegetable juice noodles are already stocked, and making a vegetable dumpling in the morning is very quick.
Recipe Recommendations
- salty and fresh
- cook
- ten minutes
- senior
Steps for Zucchini egg dumplings
1
Remove a zucchini from the refrigerator, wash it, peel it, shred it, chop it into pieces, and set aside.
2
Put a spoonful of vegetable oil in a hot pan, scrambled eggs, and use a spatula to break the scrambled eggs to make filling. Then stir the eggs and zucchini together, add salt and pepper powder to the mixture and set aside.
3
Knead the dough and wake up for 5 minutes. Prepare the rolling pin and the mixed filling. See what you need to add to the filling. I want to make two sweet ones and get the jam ready.
4
Knead the pumpkin flour into long and thin strips, squeeze the dough, then roll the skin and wrap the stuffing. Make a small bowl with your left hand and pinch the edge of the dumpling with your right hand.
5
Make two dumplings with cherry jam. In the past, during the Chinese New Year, people would pack a few with sugar in them. The meaning is that life is sweeter. After the dumplings are wrapped, cook them in soup; put the remaining shrimp, vegetable oil, and salt in the soup.Zucchini egg dumplings Make Tips
Dumplings taste better when cooked in broth. Vegetable noodles cook quickly and should not be boiled for too long. Seaweed, cilantro, and sesame oil can all be added to the soup.