Zucchini and meat dumplings
Overview
Zucchini, also known as American pumpkin, watermelon, winter squash, etc., contains vitamin C, carotene, calcium, etc., and has high nutritional value. Traditional Chinese medicine believes that zucchini has the functions of clearing away heat and diuresis, relieving irritability and quenching thirst, moistening the lungs and relieving cough, and reducing swelling and stagnation. Ingredients: 500 grams of zucchini, 300 grams of minced pork, 600 grams of dumpling wrappers. Ingredients: 2 spoons of light soy sauce, 1 spoon of cooking wine, appropriate amounts of minced ginger, chopped green onion, salt and cooking oil.
Tags
Ingredients
Steps
-
Add minced ginger, chopped green onion, light soy sauce, cooking wine, and enough salt to the pork, mix well, and stir well. Later, I added some juice from the zucchini.
-
Wash and cut the zucchini. I think the silk planed out this way will be shorter.
-
Squeeze the water, add the oil and mix well.
-
Add the minced pork and mix well.
-
Take a piece of dumpling wrapper and put appropriate amount of filling on it.
-
Pinch in the middle.
-
Use your right index finger to push the right side of the dumpling wrapper toward the middle.
-
After pushing it back, pinch it tightly with the edge in front of you.
-
Then bring the front edge back toward you and pinch it tightly.
-
Knead the left side of the dumpling in the same way. Use your left index finger to push toward the center.
-
After pushing back, pinch the edge of the dumpling with your index finger and thumb.
-
Then pinch the front part back towards yourself.
-
Prepared dumplings. It's the same as bending.
-
Dumplings prepared in sequence.
-
Boil the water and add appropriate amount of salt. Add dumplings. Push the spatula along the edge of the pot. Prevent sticking to the pan.
-
After boiling, add a little cold water, bring to a boil, then add cold water, repeat 3 or 4 times.
-
Cook until the dumpling skin puffs up.
