How to make dumplings stuffed with loofah

In summer, loofah is a very common food. It can not only clear away heat and relieve summer heat, remove dampness and reduce fire, but also beautify and nourish the skin. Many people are used to eating loofah soup, and if they want to mellow the taste, they try using loofah as dumpling filling. But loofah itself is watery, so using it as filling will inevitably make the dumpling filling watery as well. Many people will wonder, can loofah be used as filling? Actually, it is possible. Here I will introduce two ways to make dumplings stuffed with loofah.

Method 1

Wash and cut the required dumpling fillings such as loofah, put them in a container, mix them, add seasonings, and wrap them in dumpling skins. The specific steps are as follows:

1. Peel the loofah, remove the head and tail, wash and drain the water, cut into four equal parts, remove the white part inside, cut into strips, add a teaspoon of salt, mix well, marinate for about 10 minutes, squeeze out the water and set aside;

2. Wash and dice the fresh shrimps; blanch the enoki mushrooms in boiling water, remove and cut into small sections; chop the garlic and set aside;

3. Mix the above ingredients together to make the loofah filling.

4. Take a piece of dumpling skin, put appropriate amount of loofah filling on the dumpling skin, fold the upper and lower sides of the skin in half and stick them together, then fold the joints into patterns to make them stick more tightly, and repeat this step until all the materials are used up.

5. Heat a pot of water and bring it to a boil. Add a little extra sesame oil and then put in the wrapped loofah dumplings. Cook for about 5-6 minutes until the water boils again.

6. Add a cup of water into the pot, and when the water boils, take out the loofah dumplings.

Method 2

Ingredients: 34 dumpling wrappers (a little over half a pound), 400g lean minced pork, 1 loofah, 2 teaspoons sesame oil, 1/2 teaspoon salt/white pepper each

practice:

1. Peel the loofah, cut a thick circle around the outer circle, leaving the middle sac unused

2. Cut the outer layer of loofah into small pieces and put them into a bowl. Pour sesame oil and mix well.

3. Pour in the lean minced meat and mix well, then add salt and white pepper powder and mix well to complete the filling.

4. Take the dumpling skin and scoop appropriate amount of filling into it to make dumplings. Place them on a flat plate covered with plastic wrap. After freezing and setting, they can be packaged and stored.

5. After taking out the frozen dumplings, place them directly in a pan without thawing them. Then pour in flour and water (the ratio is about 1 tablespoon of flour: 150cc of water: 1 teaspoon of oil).

6. Cover the pot and simmer over low heat for about 10 minutes, then uncover and fry for about 2-3 minutes until the water is dry and the bottom is crispy.