Fried Zucchini Dumplings

Overview

The zucchini is grown by a friend. It is not very big and relatively tender. It has a sweet taste and is juicy for fillings. When seasoning, I only used salt, light soy sauce, and sesame oil to keep the flavor more authentic.

Tags

• snacks
• home cooking
• breakfast
• steamed buns
• students
• cooking wine
• egg
• flour
• fungus
• green shrimp
• light soy sauce
• sea shrimp
• starch
• zucchini
• salt
• sesame oil
• white pepper

Ingredients

Steps

1. 1 Take 3 cups of flour (the measuring cup provided in the rice cooker), add water, and knead into a dough of moderate hardness. Knead the dough again after it has risen for more than 10 minutes. The dough will be smoother. Then continue to wake up for more than half an hour.

   

2. 2 Remove heads, shells and devein the shrimp.

   

3. 3 To make it easier to taste, cut the shrimp into small pieces and marinate with salt, white pepper, and cooking wine.

   

4. 4 This is green shrimp.

   

5. 5 Also remove the heads and shells, marinate them together with the freshly cut shrimp pieces, and store them in the refrigerator. (It’s too hot in the north in summer, and shrimps tend to go bad.)

   

6. 6 After the fungus is soaked, remove the roots and mince them in a blender.

   

7. 7 Beat the eggs evenly, pour the egg liquid into the pan while the oil is not too hot, and immediately use chopsticks to stir the egg liquid into pieces.

   

8. 8 If you feel like there are any big chunks in the egg crumbs, use a spatula to cut everything.

   

9. 9 Wash the zucchini and cut it into two halves.

   

10. 10 Grate with a grater. (Don’t grate into the finest shreds. The zucchini will become very soft after being soaked in water. Use the finest ones to make zucchini puree.)

    

11. 11 This is the last remaining pulp of the melon, throw it away. (Do not remove the pulp in advance. Start rubbing the whole zucchini. When you reach the pulp, cut off a piece with a knife, and then continue rubbing. The pulp will support the operation.)

    

12. 12 Use salt to kill the water for 10 minutes, then squeeze out the excess water.

    

13. 13 Pour in chopped fungus, chopped eggs, and chopped shrimp.

    

14. 14 Season the stuffing with salt, light soy sauce, and sesame oil, and stir evenly. Spare.

    

15. 15 A spoonful of flour: half a spoonful of flour, half a spoonful of starch.

    

16. 16 Add a bowl of water and stir evenly until there are no lumps.

    

17. 17 Knead dough, roll into strips, and cut ingredients.

    

18. 18 Roll out the dumpling skin and add the fillings.

    

19. 19 Wrap it up.

    

20. 20 Heat a pan and add oil to a thin layer on the bottom of a non-stick pan.

    

21. 21 Arrange dumplings. (I used a very small pot, and the dumplings were so big in comparison.)

    

22. 22 First brown the bottom of the dumplings over medium-low heat.

    

23. 23 Pour in the flour water in a circular shape and cover the pot immediately. The amount of water is half the height of the dumplings. Still maintaining medium-low heat, it takes about 5 minutes to dry out the water.

    

24. 24 When you can see through the glass lid that the water in the pot has dried up, open the lid. During this time, do not open the lid of the pot to let out the heat.

    

25. 25 Insert it into the saucer, and then invert the pot back to keep the ice flowers intact.

    

26. 26 I fried this in a normal pan.