Egg and shrimp skin dumplings
My husband worked overtime and was bored at night, so he decided to make zucchini egg dumplings, freeze them, and eat them when my husband came back tomorrow. I found that when I was alone at home, I especially liked to work. I'm not very interested in meat dumplings. I feel that the vegetarian filling is still delicious. The dumplings in the finished photo are not bad. I deliberately broke them open to let everyone see the filling. I cooked Zizi because the skin is relatively thick. I left the dumplings with thin skin and more filling for my husband to eat. O(∩_∩)O~
Recipe Recommendations
- salty and fresh
- cook
- an hour
- simple
Steps for Egg and shrimp skin dumplings
1
Wash a zucchini, cut it in half, then cut it again, take each piece of rub and find a rub with small eyes. Sprinkle with half a teaspoon of salt, add to the flavor, and dry off the water.
2
Mix the dough with warm water, mix it with a bowl of noodles, mix it into dough, wake up.
3
Pour the oil, fry the eggs, and beat them.
4
Take clean gauze, wrap the zucchini silk that has sprayed water out, and squeeze out the water. The gauze needs to be scalded with boiling water. Although I bought a new one, the water turns yellow when scalded.
5
Put the squeezed zucchini into the eggs, add the soaked fresh shrimp skin (there is no fresh one at home, so use it to bake), add white pepper, five-spice powder, sesame oil, and chicken essence.
6
Mix the stuffing well and press the dough well.
7
Let's start making dumplings next. There were a few more dumpling skins, so he wrapped them in Hezi and ate them himself.