Steamed dumplings with zucchini, cucumber and egg stuffing (fridge stock)

Overview

The air in Inner Mongolia is very good on rainy days. Since it is drizzling outside, as a housewife, I can only practice cooking in seclusion to reward that stupid person who is exhausted outside! As a qualified housewife, scanning the refrigerator is an inevitable course. Men make money hard! 😜Hey, waste is shameful!

Tags

• staple food
• home cooking
• breakfast
• dumplings
• students
• buckwheat flour
• cucumber
• egg
• flax oil
• flour
• old soy sauce
• onions
• thirteen incense
• zucchini
• ginger
• salt
• sesame oil

Ingredients

Steps

1. 1 Wash all ingredients

   

2. 2 Cut the zucchini and cucumber into shreds and add a little salt to remove excess water. Don’t throw away the excess vegetable juice!

   

3. 3 Finely chop onions, spring onions, and ginger.

   

4. 4 Beat the eggs and set aside

   

5. 5 Put an appropriate amount of sesame oil in the pot, and when the oil is hot, add the eggs.

   

6. 6 Stir quickly into chunks, stir-fry and let cool for later use.

   

7. 7 Mix flour and buckwheat flour and knead the dough with vegetable juice.

   

8. 8 If the vegetable juice is not enough, you can use warm water instead of the mixed dough and let it rest for 30 minutes.

   

9. 9 While the dough is resting, mix all the fillings evenly.

   

10. 10 Divide the risen dough into balls and roll it into dough.

    

11. 11 Apply a little oil to the steamer and place the wrapped dumplings on the steamer

    

12. 12 Make water in a pot and steam over high heat for ten minutes

    

13. 13 The vegetarian stuffed steamed dumplings made with vegetable juice are quite good in color!

    

14. 14 😁Look at poor Pippi’s focused eyes, hehe!