Fried dumplings with zucchini and eggs

Fried dumplings with zucchini and eggs

Introduction:

"Generally, dumplings with more vegetables and less meat have high moisture content and are easy to disperse. When cooked, the nutrients will lose a lot and the taste will be worse. Therefore, the methods of frying and steaming can be considered, while the stuffing food with more meat is suitable for cooking. Try to use less cooking methods such as frying and frying to avoid extra fat intake. Today, I'll make zucchini and egg dumplings. "

Production steps:

Step 1: prepare materials.

Knead flour and flour into flocculent dough with warm water for 2 minutes.

Step 3: wash the zucchini and cut it to remove the flesh.

Step 4: rub the zucchini, marinate with salt for 10 minutes, remove the moisture.

Step 5: beat the eggs, scramble the eggs, add the scallion and shrimps and stir fry them together.

Step 6: squash to dry and reserve.

Step 7: put the squash, eggs and shrimps together, add a little salt, monosodium glutamate and five spice powder. Stir pepper powder evenly.

Step 8: take out the dough, knead it a little, and divide it into equal parts.

Step 9: flatten and roll into dumpling skin.

Step 10: make dumplings. Make a small bowl with your left hand and pinch the edge of the dumpling with your right hand.

Step 11: make all the dumplings and set them aside.

Step 12: set the pan on fire, add about 2 tbsp of oil, shake the pan left and right, and let the oil spread flat on the bottom of the pan. Put in the dumplings neatly.

Step 13: prepare the empty bowl, add 5 grams of corn starch, 200 grams of water, stir well and set aside.

Step 14: fry over low heat for 1 minute. Pour in the water. The best amount is 3 / 4 of the dumplings (about 2 / 3 of the pan). Cover the pan and fry over low heat until the flour and water are dry to form a crispy shell.

Step 15: the bottom of the dumpling becomes brown and crisp, so it can be taken out of the pot and dipped in juice.

Materials required:

Zucchini: 1000g

Eggs: 2

Dried shrimps: right amount

Scallion: 1

Five spice powder: appropriate amount

Pepper powder: right amount

Salt: right amount

Oil: right amount

Corn starch: right amount

Note: 1 dumpling skin rolled into the middle of the thick edge of the thin shape is better. 2. Because shrimp skin uses salt, put less salt to avoid being too salty. 3. Fry the dumplings in a pan over low heat. Be careful.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: salty and fresh