Zucchini and shrimp dumplings recipe

Zucchini and shrimp dumplings are a common dumpling filling. They taste delicious, fresh and are easy to make. After chopping the zucchini, be sure to marinate it for ten minutes and add salt to extract the moisture. Avoid too much moisture when making the filling, which will cause the dumplings to not form. Also prepare an appropriate amount of mushrooms, which will not only increase the taste but also make the nutritional benefits better.

Zucchini and shrimp dumplings recipe

Ingredients: 150g shrimp, 600g zucchini, 4 eggs, 4 mushrooms, half an onion, 600g flour. Accessories: salt, chicken essence, oyster sauce, cooking wine, soy sauce, pepper powder, 2 spoons peanut oil. 1. Add water to flour and make dough. Let it rise for 1 hour. I used Xiangxue dumpling flour and added about 300g water.

2. After the shrimps are thawed, add a little cooking wine and light soy sauce and marinate for a while. I use Wei Ji Xian soy sauce.

3. Wash vegetables

4. Chop the zucchini, add a spoonful of salt and marinate for 10 minutes to remove the water

5. Chop the mushrooms

6. Beat the eggs and fry them into egg flowers

7. Put the marinated zucchini in gauze to squeeze out the water, add chopped mushrooms, chopped eggs, chopped onions, shrimps, two spoons of peanut oil, and season with salt, chicken essence, pepper powder, and oyster sauce.

8. Knead the dough until smooth and divide into small pieces.

9. Make cute dumplings

10. Remove from the heat and eat while cooked. They are basically vegetarian and only need to be cooked for 4 or 5 minutes.

Cooking tips: Vegetarian fillings contain a lot of water, so the dough should be slightly softer for easier wrapping. You can add egg whites to ordinary all-purpose flour to increase its gluten strength. The skin should not be too thin and the filling should not be clumping, otherwise it will fall apart once it is cooked. When preparing the filling, add oil and stir first to lock in the moisture, and then add other ingredients so that water will not come out easily.

Can pregnant women eat zucchini?

You can eat it. Zucchini regulates human metabolism and has the effects of weight loss and cancer prevention, but people with weak spleen and stomach should eat less.

Regarding the question of whether you can eat zucchini during confinement, I believe everyone should have a thorough understanding of it. All mothers first go through the difficult months of pregnancy, and then endure the pain of childbirth. After entering the confinement period, they must start to regulate their bodies well. For example, zucchini is rich in nutritional value, can regulate human metabolism, and has the effects of weight loss, anti-cancer and cancer prevention.