How to make vegetarian zucchini filling delicious

Using zucchini to make stuffing for buns and dumplings is a common practice. For example, you can make dumplings with vegetarian zucchini filling, which is low in calories, tastes very good, and has good nutritional value. Especially for people who want to lose weight, eating some vegetarian zucchini dumplings will not only not make you fat, but also have a certain weight loss effect. It is not particularly difficult to prepare vegetarian zucchini filling. The main ingredients are zucchini and eggs. In order to increase the taste and nutrition, you can add an appropriate amount of dried shrimps.

How to make vegetarian zucchini filling delicious

Main ingredients: 2 zucchinis, 400 grams of high-gluten flour, 4 eggs. Accessories: appropriate amount of dried shrimps, appropriate amount of chopped green onions, appropriate amount of refined salt, appropriate amount of sesame oil, a small amount of cooking oil, appropriate amount of boiling water, appropriate amount of cold water, appropriate amount of thirteen spices

1. Pour the high-gluten flour into a bowl and boil a pot of hot water for later use.

2. Pour a little boiling hot water into the flour. Be careful not to pour too much at once. Stir the flour with chopsticks. If the flour forms a clumping mass, pour in a little more hot water.

3. This step is critical! When the flour is kneaded into the consistency shown in the picture, do not add any more water, as it will become too thin! Then get rid of the noodles on the chopsticks and you can knead the noodles with your hands (note! The noodles that have come into contact with hot water are very hot, so try to knead the noodles slowly to avoid getting burned)

4. After kneading the dough into a ball, check whether it is no longer sticky to the bowl. If it is, you can cover it with a lid and let it rest. This step also explains why I said to add water in small amounts and slowly. If you add too much water before, the dough will definitely stick to the bowl! If this is the case, there is nothing you can do but add more flour and continue kneading. But be careful not to add too much flour, or the kneading process will be repeated over and over again...

5. Wash the zucchini, remove the stems and cut into shreds using a splicing board. (The plug board should be as big as possible. I bought this cheap one on short notice. It is very small and difficult to plug in.)

6. Put the shredded zucchini into a bowl and add 2 spoons of salt to drain the moisture from the zucchini.

7. While waiting for the dough to rest and the moisture to dry out, we can start making frangipani.

8.Crack four eggs into a bowl.

9. Use a whisk to mix the egg white and yolk evenly.

10. Pour a small amount of cooking oil into the pot and heat the pot over low heat.

11. After the oil is slightly hot, pour the eggs into the pan and continue to cook on low heat.

12. When the egg liquid in the pot starts to become cloudy, start stirring it with chopsticks (i.e. just randomly stir it).

13. Because it is a low heat, the egg liquid will slowly become cooked. During this period, you must constantly use chopsticks to scratch it. The more you scratch it, the smaller the egg flower pieces will be!

14. As the temperature increases, the egg liquid has basically solidified, so continue to row it.

15. Shake the pan gently. When the frangipani are distinct and no longer sticky (as shown in the picture), you can remove them from the pan and place them in a bowl to let them cool for later use.

16. Chop appropriate amount of fresh dried shrimp (also called "dried shrimp") into small pieces.

17. Chop appropriate amount of green onion.

18. At this time, a lot of water has been squeezed out of the zucchini. We can hold the zucchini in the palm of our hands and clasp our hands together to squeeze out the water.

19. Put the four main ingredients in the same large bowl, add a small amount of salt and appropriate amount of sesame oil, then add some thirteen spices and stir.

20. The dough has risen now and you can start making dumplings.

21. Sprinkle appropriate amount of flour on the cutting board to prevent sticking. Separate the dough into pieces, roll it into strips, cut it into small pieces, and use a rolling pin to roll it into round pieces. Be careful not to make the pieces too big or too thick. Put the mixed filling into the rolled dough. Don’t make the filling too full as it will break easily when cooked. Pinch the two ends of the dough together, and pinch the remaining part randomly to ensure that the filling does not come out. (My hands were covered in flour at this step, and I forgot to take a photo, so please use your imagination.)

22. Place the dumplings on a tray lined with paper and sprinkle some flour on them in advance. (You can wrap more dumplings and put them in the freezer together with the tray. Take them out after 15 minutes. At this time, the dumplings are frozen and will not stick to each other. Take out the tray, put the dumplings in a plastic bag and freeze them in the refrigerator for later consumption.)

23. Boil water in a pot, put in dumplings, turn on high heat, add a spoonful of cold water after boiling, add cold water again when it boils, add three times in total, and turn off the heat after the last boiling and serve.

24. Once the dumplings are cooked, you can start eating them! Paired with mashed garlic and vinegar, it’s simple and satisfying! (The appearance of the dumplings is a bit horrible, but since I’m eating them myself, I don’t mind them… I hope everyone’s dumplings look better)

The cooking technique is to pay special attention to the amount of water when kneading the dough. The rest is not difficult! Come on everyone!