Zucchini dumplings
Overview
The farm harvested a lot of zucchini, and I had eaten enough from frying. Some of them were too old to eat, so I tried making dumplings instead. Unexpectedly, they tasted pretty good.
Tags
Ingredients
Steps
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Knead the dough first, add a little salt to the flour and mix it into a dough, set it aside to simmer. Cut two old zucchini, peel and remove the flesh.
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Use a wiper to wipe the thread.
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A little salt to break out the moisture. There should be less salt, about half a teaspoon of the small spoon that comes in the seasoning box.
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While the pork is not thawed, slice it into shreds and chop into meat fillings. Pour a little soy sauce while mincing the meat.
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Chop the onion and ginger, wrap the zucchini shreds in a drawer cloth to squeeze out the water, and put the onion, ginger and pork into a basin.
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Dissolve the pig-flavored soup in a small stove over water.
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In the filling basin, put a spoonful of sweet noodle sauce, a spoonful of oyster sauce, a little five-spice powder, a little sugar, a little MSG, and season with the melted thick soup. Since there is salt in the zucchini shreds, there is no need to add salt.
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Mix well and make dumplings in the way you are used to.
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Finished product
