Coolness in summer - vegetarian dumplings stuffed with cucumber, egg and pepper

Overview

I don’t eat many dumplings with vegetarian fillings. There were a lot of big cucumbers in the dish my mother-in-law’s house brought this time, and some of them were a little wilted. It’s a good idea to make dumplings with vegetarian fillings. Eggs and peppers are added in them. They taste very fragrant. Even the father of a child who loves meat said that these dumplings are delicious. To enjoy the leisurely and cool time in summer, eating some vegetarian dumplings is a good choice.

Tags

• staple food
• home cooking
• maternity
• valentine's day
• dumplings
• summer recipes
• lunch
• cooking wine
• cucumber
• egg
• flour
• hot pepper
• light soy sauce
• msg
• onions
• sichuan pepper powder
• salt
• vegetable oil
• water

Ingredients

Steps

1. 1 Prepare raw materials

   

2. 2 Mix the noodles well, cover with a cloth and let rise for 30 minutes

   

3. 3 Chopped pepper

   

4. 4 Grate the cucumber into shreds and chop the onion. If there is no onion at home, use onion instead. Then sprinkle with half a spoonful of salt, marinate the cucumber shreds for a while, and squeeze out the water for a while to make the filling

   

5. 5 Fry the eggs until they are flat and smash them with a spatula, then let them cool and set aside

   

6. 6 Add light soy sauce, cooking wine, pepper powder, onion, pepper, salt and MSG to the eggs and mix well

   

7. 7 Add the cucumber shreds that have been drained of water

   

8. 8 Add vegetable oil and mix well

   

9. 9 Knead the dough evenly and break it into small uniform pieces

   

10. 10 Flatten, roll into skin, and wrap into dumplings

    

11. 11 Bring the water to a boil, add the dumplings and cook for 8 minutes,

    

12. 12 When the dumplings float and smell fragrant, turn off the heat and take them out.

    

13. 13 Load

    

14. 14 Try one, it’s so fresh

    

15. 15 Not bad