Zucchini and shrimp dumplings

Overview

How to cook Zucchini and shrimp dumplings at home

Add appropriate amount of water to the ordinary flour in batches, and stir with chopsticks until it becomes flocculent.
Then use your hands to form a moderately soft dough and let it rest for twenty minutes.
Zucchini, this one was too big, I used two thirds.
Peel, remove skin and wash.
Grate it into thin strips with a grater, add a small spoonful of salt, and let it sit for ten minutes to drain out the moisture.
Set aside the prawns and eggs.
Remove the heads, shells and strings of the green shrimps, pat them lightly with a knife, and then cut them into small dices.
Beat the eggs.
Fry the eggs into pieces and set aside.
Mince onion and ginger and set aside.
Punch out the water from the zucchini, chop into small pieces, and mash again.
Put all ingredients into a small basin.
Add all the seasonings: sesame oil, chicken essence, oyster sauce, light soy sauce, five-spice powder, salt, peanut oil, stir evenly in one direction, and the filling is ready.
Knead the dough evenly and shape it into a uniform paste.
Roll out into dumpling wrappers.
Make all the dumplings in turn and cook them in a pot of boiling water.
Plate.
Finished product picture.
It’s so delicious. Let’s eat!