Zucchini Vegetarian Dumplings

Overview

How to cook Zucchini Vegetarian Dumplings at home

Beat the eggs in a bowl. Pour the eggs into the hot oil in the pot. Stir quickly with chopsticks to break the eggs. Let cool and set aside.
Grate the zucchini, add a small amount of salt to marinate it, and squeeze out the excess water.
Finely chop onion and ginger.
Mix zucchini, eggs, green onions and ginger, five-spice powder, oyster sauce, light soy sauce, sesame oil, and peanut oil.
Prepared dumpling fillings.
There are about 80 ready-made dumpling skins bought at the vegetable market, which are just enough to cover all the dumpling fillings.
Wrapped dumplings.
The dumplings with vegetarian fillings are very cooked. Add an appropriate amount of water to the pot, just enough to cover the dumplings. After the water boils, add the dumplings and gently push the dumplings with a slotted spoon. After boiling over high heat, add half a bowl of cold water. Boil the pot again. When the dumplings float on the water and the belly is bulging, the dumplings are cooked. Take them out and put them on a plate. The light and refreshing zucchini vegetarian dumplings are ready.