Cucumber and egg vegetarian dumplings

Overview

How to cook Cucumber and egg vegetarian dumplings at home

Wash cucumbers and eggs.
Grate the cucumber into shreds.
Sprinkle salt to kill the water, squeeze out the water and chop into small pieces.
Scrambled eggs. Add a little salt to the egg liquid.
Adjust the filling, add some minced green onion and ginger, oyster sauce, cooked peanut oil, sesame oil, pepper. There is salt in the cucumber and eggs, so there is no need to add more salt and soy sauce.
The dumpling wrappers with vegetarian filling can be rolled out larger.
When making vegetarian dumplings, be sure to use small quantities and move quickly, otherwise water will come out.
Two cucumbers and two eggs, a total of 18 dumplings were made
Thin skin and big filling.
Take a bite, it's so refreshing.