Health benefits
Cucumber: clear away heat
Fungus: stop bleeding
Egg: protect eyes and improve eyesight
Ingredients
Cucumber ( 7 pieces (for 3 people) ) | Agaric ( Moderate amount ) |
Eggs ( 3 ) | Carrots ( appropriate amount span> ) |
Chives ( appropriate amount ) | Dumpling powder ( 400g ) |
Oil ( appropriate amount ) | Salt ( appropriate amount ) |
Sesame oil ( Appropriate amount ) | Chicken Essence ( Appropriate amount ) |
How to make vegetarian dumplings with cucumber filling
1. Prepare all ingredients.
2. Knead the dough first, pour 400 grams of flour into the basin, add water and stir with chopsticks Into flocculent shape.
3. Knead evenly, cover with plastic wrap and let it rest.
4. When it is time to wake up, start preparing the fillings.Wash the cucumbers and use a knife to wipe them.Rub into silk.
5.Put in a little salt and rub it gently with your hands, because cucumbers have more water.
6. Crush the cucumber shreds with your hands or gauze, and squeeze them several times.
7. Fried eggs.
8. Cut the carrots into shreds and blanch them in water.
9. Blanch the carrots and cut them with a knife a few times, then cut the chives, fungus and eggs Crushed and set aside.
10.Start to adjust the filling and put the cut ingredients into the cucumber shreds.
11.Add salt, chicken essence, oil and sesame oil and stir evenly.
12. Knead the woke dough until the surface is smooth.
13.Take a piece of dough and roll it into a long strip.
14.Cut into evenly sized pieces.
15.Use a rolling pin to roll into a thin crust.
16.Put appropriate amount of fillings.
17. Wrapped dumplings.
18.Cook the dumplings.First boil a pot of water.After the water boils, put the dumplings into the pot.When the water boils again and the dumplings float to the top, add a bowl of cold water and continue to cook.Cook until the dumplings float to the top again and the dumplings are cooked.
19.Cooked dumplings.
Tips
1.Cucumber shreds must be added with salt and squeezed to dry the water.You need to squeeze them several times.Prevent water from leaking out when making dumplings, which will break easily during cooking.
2.Carrots are relatively hard.After blanching, it will prevent the dumpling skin from being punctured when wrapping.
3.When adjusting the filling, you don’t need to add too much salt, because there is already some salt in the cucumber shreds.
4.Add a spoonful of salt when cooking dumplings to prevent them from sticking.
5.If you like dried shrimps, you can add dried shrimps to enhance the flavor.(My daughter and I didn’t put it in because we had a cough)
6.The dough must be proofed long enough, otherwise it will affect the taste of the dumpling wrappers.
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