Cucumber and egg dumplings

Overview

Come feel refreshed and lean to welcome the summer!

Shape the cucumber into strips and chop it into pieces. Wrap the cucumber pieces with gauze and squeeze out the water. Set aside.
Fry the eggs into pieces and put them into a bowl with chopped cucumbers.
Chop the dried shrimps, put the peppercorn oil, chopped green onion, dried shrimps and vegetable essence into a basin, mix well with the cucumbers and eggs, do not add salt yet.
Live dumpling noodles. The ratio of flour to water is 2:1. You can also use a little more water. It is recommended to use warm water, so that the noodles will be softer. The water used here is warm water mixed with the previous cucumber juice.
Before drying the skin, put salt into the live stuffing and mix well. In this way, even if the cucumber juice is released, it won't be too much.
When the water boils and the dumplings float, try pressing the dumplings down. If the dumpling wrappers pop up, eat them!