The weather is always hot in summer. People who live in such a stuffy weather don’t want to eat at all and have no appetite for anything. Especially rice, which feels very dry in the mouth. The more you eat, the more uncomfortable it becomes. Your appetite will decrease, and it will cause great harm to your body. Dumplings are a unique food to the Chinese. In summer, you can eat some dumplings that are unique to summer. Dumpling soup is both appetizing and nutritious. Below are some recipes for making summer dumplings.

1. Cucumber dumplings

Ingredients: pork filling, flour, cucumber

practice:

1. Prepare all the ingredients, add chopped green onion and ginger to the meat filling, then add soy sauce, salt, sesame oil and chicken essence and mix well. Marinate for 10 minutes

2. Wash and dice the cucumber. , place the diced cucumber in a hand blender. Blend into cucumber pieces.

3. Chop the cucumber and squeeze out any excess water. [Do not pour out the cucumber juice], add the cucumber juice to the minced meat little by little, stir evenly to make the minced meat firm and sticky.

4. Add chopped cucumber. Mix well to form filling.

5. Add water to flour and knead it into a dough of moderate hardness in advance. Knead the sugared dough into strips and cut into small pieces.

6. Take a small piece of dough and roll it into a skin that is thick in the middle and thin on the edges. Put the filling in the middle of the dumpling skin and wrap it into dumplings.

7. Add water to a pot and bring to a boil, then add the dumplings. When it floats up, add water twice and then take it out and eat.

1. Egg, chive and shrimp dumplings

   Ingredients: Prawns | 500g Salt | some sesame oil | some, eggs | 4 leeks | 300g

   practice:

1. Beat the eggs, pour oil into a frying pan, pour in the egg liquid when the oil is hot and spread into an omelet. When it solidifies, serve and chop for later use. ,

2. Wash the chives, drain and chop them for later use.

3. Peel the shrimps, remove the shrimp threads and cut into dices for later use (cut into dices, do not mince).

4. Put the shrimp, eggs and leeks into a slightly larger container and mix. First add the sesame oil and mix well, then add the salt. Don’t get the order wrong, otherwise the leeks will become soupy. Peel and open the package.

5. Cook the dumplings (with the lid on), adding a little cold water each time the pot boils, three times in total. When it boils for the fourth time, open the lid and cook for a while before serving. This filling is super refreshing to eat in summer!