How to prepare the filling for zucchini dumplings

Making dumplings with zucchini is a common practice. It is relatively simple to make dumplings with zucchini, and the fillings are also richer. You can make dumplings with vegetarian fillings or meat fillings. If you make dumplings with meat fillings, you can put some pork belly in them, which will make them taste more fragrant. If you make dumplings with vegetarian fillings, you need to put eggs and some dried shrimps in them, which will also taste very delicious. First, wash the zucchini, and then shred it with a grater.

How to prepare the filling for zucchini dumplings

1. Peel the zucchini and grate it (use a grater. If you don’t know how to do it, don’t do it.) 2. Soak the vermicelli in boiling water until soft and chop it into pieces. 3. Scramble a few eggs (for vegetarians, the number of eggs to scramble depends on personal preference). Scramble them until they are a little overcooked to make them more fragrant. 4. You can refer to the above and add some dried shrimps. They should be chopped finely, otherwise they will be unpalatable. 5. Add appropriate amount of salt, steamed fish soy sauce and sesame oil and mix the dumpling filling evenly.

Method 2

Ingredients: 300g zucchini, 2 eggs, 60g black fungus, 50g dried shrimp Seasoning: salt, 10g green onion, 8g ginger, 5ml soy sauce, blended oil, 5g thirteen spices, 15ml sesame oil, 5g sugar

1. Prepare the raw materials and soak the black fungus and dried shrimps in advance.

2. Beat the eggs and fry them, then let them cool and set aside.

3.Put the black fungus in boiling water and cook for two minutes, then remove from the water.

4. Shred the zucchini.

5. Chop the eggs, black fungus, dried shrimps, green onions and ginger separately.

6. Squeeze out the water from the shredded zucchini with your hands, then add sesame oil and mix well.

7. Add black fungus, eggs, dried shrimps, onion, ginger, five-spice powder, light soy sauce, sugar, and finally salt.

8.Mix evenly and the filling is ready.

9. Add flour and water to make a smooth dough and let it rest for about 30 minutes.

10. Knead the dough evenly and roll it into long strips.

11. Cut into small pieces.

12. Roll the dumpling wrappers into round shapes.