Health benefits
Zucchini: activates blood circulation and removes blood stasis
Beef: nourishes the spleen and stomach, strengthens muscles and bones, and replenishes qi and blood
Ingredients
Zucchini ( 1 ) | Beef ( 250g ) |
Minced green onion ( 50g ) | Minced ginger ( 10g ) |
Soy sauce ( 10g ) | Salt ( 2 grams ) |
Sesame oil ( 20g ) | White pepper ( 5g ) |
Four ( 200 grams ) | Warm water ( appropriate amount ) |
Pan ( one ) |
How to make zucchini pot stickers
1.Wash the zucchini and prepare the beef
2.Chop beef, mince green onions, ginger, sesame oil, salt, soy sauce and white pepper.
3.Put the beef filling into a basin, add seasonings and mix well
4.Grate zucchini and marinate with a little salt for 10 minutes
5.Then use a clean drawer cloth to pickle the zucchini Squeeze out the water and put it into the beef filling
6.Mix well and set aside for later use
7.Put the flour into a basin, mix it with warm water until the dough is soft and hard, slightly softer than dumpling noodles.Then cover with a damp cloth and let rest for half an hour
8.Then rub it until it is cut and long
9.Pull out the dumplings, squeeze them into small pieces, and roll them into skins with a rolling pin
10.Put in enough filling
11.Pinch the middle pairs tightly to form open pot stickers
12.All completed and placed in advance Heat the pan, cover it over low heat, and simmer for 15 to 20 minutes.Open the pan lid and add water once in the middle (about 10 ml).The steam will make the filling more cooked and the skin softer
13.It tastes delicious, the bottom is crispy, the skin is soft and the filling is delicious
Tips
Fry the bottom of the pan for about 8 minutes, then add About 10 ml of water, simmer until cooked through, pickle the zucchini to remove the water, and put it in the meat filling without making soup
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