In summer, dumplings, cabbage, and leeks stand aside and try these two fillings, which are delicious and satisfying

The stomach of the northerners is full of dumplings all year round!

Leek stuffing in spring, lotus root stuffing in autumn, radish stuffing in winter, and now in summer, many people choose beans and eggplant for stuffing, which is in season.

In addition to the four seasons, dumplings have always been eaten during festivals throughout the ages. In the past, you could only eat delicious dumplings during festivals. Now you can eat whatever you want, and you can eat them whenever you want. Therefore, many traditional dumpling fillings are gradually getting tired of eating. Change the stuffing that you have never eaten before. In summer, there are still many seasonal vegetables, and dumplings are also very delicious.

Today I will share with you two kinds of dumplings suitable for summer. They are fragrant, refreshing and appetizing. If you have never eaten them, you must try them

The first: Zucchini dumplings

"Ingredients" dough: 300 grams of flour, 160 grams of water, 2 grams of salt

Filling: 1 zucchini, 4 eggs, 1 dried shrimp, onion ginger, sesame oil, salt, oyster sauce, five spice powder, chicken essence

(1) Knead the dough first, pour in 300 grams of flour, add 2 grams of salt to increase the gluten of the dough, add water and stir until it becomes flocculent, and then knead it into a dough. I added about 160 grams of water and cover the pot. wake up

(2) Next, make the filling, prepare 1 zucchini, wash it with salt first, then rinse it, rub it into filaments, add a spoonful of salt to it, and marinate for 15 minutes

(2) Beat 4 eggs and add a pinch of salt. Heat the oil in a hot pan and pour in the egg mixture. After the surroundings have solidified, stir constantly with chopsticks. Stir fry them and let them cool.

(3) Soak the dried shrimps in water for 5 minutes. After soaking, drain the water and set aside. Cut the onion and ginger into pieces.

(4) Check that there is a lot of water in the zucchini, wrap it in gauze, and squeeze out the excess water.

(5) Put zucchini, eggs, dried shrimp, minced green onion and ginger in the pot, start seasoning, 1 spoon of five-spice powder, 1 spoon of oyster sauce, 1 spoon of chicken essence, 1 spoon of light soy sauce, 2 spoons of sesame oil, stir well, put it when marinating the zucchini just now Taste the salt first, if it's not salty enough, you can put some more

(6) Start making dumplings. After the dough wakes up, knead it a little smoother. Roll it into long strips and divide them into equal-sized doses. Flatten and roll each small dose with the palm of your hand. Put a spoonful of filling and pinch the seal.

(7) To cook dumplings, add a spoonful of salt after the water in the pot boils, then put the dumplings, use the back of the spoon to gently flip the bottom of the pot to avoid sticking to the pot, do not use the front of the spoon, it is easy to scratch the dumpling skin, cook After opening, pour half a bowl of water twice, so that the boiled dumplings will be more vigorous. When all the dumplings float up, and they are bulging, they can be fished out.

The dumplings with shrimp skin are particularly delicious, the zucchini is smooth and delicate, and the taste is very good

The second: pumpkin dumplings

"Ingredient Preparation" a piece of pumpkin, a small piece of pork belly, 300 grams of flour, 3 grams of salt, appropriate amount of salt for filling, 1 tablespoon of chicken essence, 2 grams of pepper, 1 tablespoon of cooking wine, 1 tablespoon of sugar, appropriate amount of onion and ginger, 1 egg indivual

(1) Make the dough first, 300 grams of flour, 3 grams of salt, pour into room temperature water in batches, and stir while adding;

(2) Knead the dough with your hands after there is no dry flour, basically knead it into a dough, then cover it with plastic wrap and let it rest for 30 minutes;

(3) To prepare the stuffing, first peel and peel the pumpkin, rub it into filaments, add a spoon of salt to marinate for 10 minutes, pickle out the water inside, and then wash it again to dry the water, so that it is not easy to remove the water during operation. skin is broken

(4) Cut the pork belly into small pieces, chop it into minced meat, and then chop some onion and ginger

(5) Mix minced pork and pumpkin shreds, add minced green onion and ginger, and start seasoning, 2 grams of pepper, 1 tablespoon of cooking wine, 1 tablespoon of sugar, 1 tablespoon of oyster sauce, 1 tablespoon of salt, a little soy sauce for coloring, 2 tablespoons of cooking oil, Beat in an egg and mix in one direction

(6) It's time for the dough, take it out and knead it briefly and it will be very smooth. After rolling it into long strips, cut it into small doughs. Grab a large amount of flour and sprinkle it on it. Coat the children evenly with flour;

Then use the palm of your hand to press down the cut surface of the knife, and after the agent is flattened, you can start rolling out the dumpling skin, and then wrap the filling.

(8) After it is all wrapped, you can start cooking. You can vaguely see the color of the pumpkin when it is cooked. It looks very appetizing, refreshing and not greasy, and rich in nutritional value.