Materials

Pork, green pepper, zucchini, flour, seasoning oil, fresh shellfish sauce, cooking wine, salt, pepper, minced green onion and ginger, oyster sauce, sesame oil.

Working Methods

1. Wash green pepper, remove seeds, and rub into julienne with an eraser.

2. Rub the peppers and squeeze out the juice with your hands into a pot.

3. Rub the zucchini into julienne, squeeze out the juice, and put it into the pot with the shredded peppers.

4. Put the squeezed juice into a small bowl and set aside.

5. Mix the blended oil into the stuffed vegetables.

6. Stir well to coat each shredded vegetable with the oil.

7. Pour the remaining green vegetable juice into the minced meat, stirring in one direction with chopsticks as you pour, until the meat thickens.

8. Add seasonings to make the meat mixture.

9. Mix the vegetable mixture with the meat and the dumpling filling is ready.

Two: Zucchini Shrimp Dumplings

Materials

Zucchini, egg, shrimp, pepper, minced ginger, scallion, salt, peanut oil.

Working Methods

1. Split the zucchini, add salt to squeeze out the water and chop a few times.

2. Peel and devein shrimp, chop and fry eggs.

3. In steps 1 and 2, add pepper, minced ginger, chopped green onion, salt and peanut oil, mix well.

4. Wrap the dumplings

5. Cook the dumplings

Third, zucchini and egg fried dumplings

Ingredients

300g of zucchini, 300g of wheat flour, 2 eggs, seasoning:green onion, salt, chicken essence, thirteen spices, pepper, sesame oil.

Working Methods

1. Add a proper amount of warm water to the flour, mix together, knead into a dough, cover with a damp cloth and let it rise for a while.

2. Wash the zucchini, remove the seeds, insert them into short thin julienne strips on the board, add a little salt, marinate, squeeze out the water with your hands and drain, chop the onion.

3. Put the oil in a wok. When the oil is hot, add the eggs and beat with a spatula and set aside.

4. Mix the shredded pumpkin, chopped egg, chopped onion, salt, chicken essence, thirteen spices, pepper and sesame oil and mix well to form the filling.

5. Divide the waked noodles into equal-sized balls, roll out the skin of medium thickness with thin edges, wrap into the filling, knead into a ball, and wrap into dumplings.

6. Put a little oil in a frying pan, add the dumplings, simmer over low heat for about eight minutes, and fry until cooked.