It's the most suitable stuffing to eat dumplings in hot weather! 5 cents a pound, tender and juicy, more fragrant than leek stuffing!

As the saying goes, if you don't eat dumplings in summer, the scorching sun will run all over the street.

Xiaoshu has arrived, indicating that it is now entering the dog days. As the so-called head-fu dumplings, second-fu noodles. Now is the harvest season of wheat, and while eating new rice, there is also the habit of eating dumplings.

This is not only because the dumplings are delicious, but also has a good meaning. Because dumplings are like Yuanbao, meaning, "Yuanbao hides blessings and is full of blessings"!

In our daily food life, a simple and delicious meal is dumplings.

From childhood to adulthood, in addition to my love of meat, I counted dumplings. When I was a child, I was ignorant, and said that I wanted to taste all the flavors of dumplings.

How many years have passed, in fact, my favorite is still those kinds of classic stuffed dumplings. Like leek stuffing, celery stuffing, green onion pork stuffing, mutton stuffing, they are all my favorites.

But there is one kind of stuffing, and I am also captivated by it. It is zucchini stuffing.

Now is the season when a large number of zucchini are on the market. They are tender, juicy and delicious. They are the most suitable for making dumplings.

And the price of zucchini is very cheap. We can make a lot of dumplings with 5 cents a pound.

When I make zucchini dumplings, they will be accompanied by some carrots, fungus, shrimp skin, etc., so that the taste is more delicious and the nutrition is richer.

The unique tenderness of the zucchini, the sweetness of the carrots, and the crispness of the fungus are distinct after being packaged.

It turns out that this dumpling is not meat, it can also become my favorite, and it is much more fragrant than the leek stuffing.

Now I will teach you how to make zucchini dumplings!

【Squash Dumplings】

Ingredients: zucchini, carrot, fungus, onion ginger, dried shrimp skin, salt, oyster sauce, sesame oil, pepper noodles

Production process:

The first step is to peel the zucchini and carrots and shred them with a plane. Add a little salt to the zucchini, marinate for a few minutes, and squeeze out the water.

After the fungus is soaked, chop it up, and chop the onion and ginger into the end. Add water and flour to form a dough, set aside to wake.

Tips: If you don’t like the taste of radish, you can leave it out, or blanch the carrots before using.

The second step is to break the eggs into a bowl and stir well, then pour them into the pot and fry until cooked, cool and chop them.

Put the zucchini, carrots, fungus, eggs, dried shrimps, minced green onion and ginger into the pot. Add salt, oyster sauce, sesame oil, pepper noodles, stir well, and adjust into stuffing.

The third step is to knead the awakened dough thoroughly, then make a dough, and roll it into a dumpling skin. Then put the stuffing and wrap it into dumplings.

Tip: The zucchini must be squeezed dry with salted water, otherwise the filling will produce a lot of water.

The fourth step, add cold water to the pot, boil it with high heat, then put the dumplings in and cook.

When eating, you can dip it in chili oil and eat it, it tastes great.