Cucumber dumplings
Overview
This weekend, when I saw the cucumbers in the refrigerator, I suddenly thought of the fragrance of cucumber dumplings. So, I started preparing without hesitation, and I could eat what I wanted alone...
Tags
Ingredients
Steps
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Wash and cut the cucumber into shreds, then chop into pieces, sprinkle with some salt and marinate for five minutes, then squeeze out the water. (If you make the stuffing in advance, you can use squeezed water to knead the dough)
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Knead the dough with warm water for a little longer until the dough is smooth. Place the noodles.
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Put a small amount of peanut oil in the wok, break the eggs into the pan, fry them into small balls, let them cool and break them into pieces with a shovel.
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Soak the fungus in advance, wash and chop into pieces.
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Chop the onion and ginger into shreds and set aside.
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Put the prepared cucumbers, fungus, eggs, onion and ginger into a basin, add peanut oil, salt and a small amount of chicken essence.
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Mix the stuffing evenly and let it sit for ten minutes to absorb the flavor.
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Knead the dough again until the surface is smooth and add the dough.
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Roll out the dough.
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Wrapped dumplings.
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Pour balsamic vinegar, sesame oil and oyster sauce into a small bowl to make dipping sauce.
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After the water in the pot boils, the dumplings can be placed in the pot. After cooking for six or seven minutes, the dumplings will float and they will be cooked. The next step is to plate, dip, and eat!
