Main ingredient: 1 zucchini, 400 grams of pork

Accessories: green onion, ginger, soy sauce, salt, five-spice powder, monosodium glutamate, flour in moderation

Steps

1.

2. zucchini wash and wipe into silk, put a small spoon of salt, scratch well, marinate the water, with a clean and other cage cloth to squeeze out the excess water.

3. Grind the pork, green onion and ginger in a food processor.

4. Squeeze the water out of the shredded zucchini and chop it with a knife.

5. Grind the meat.

6. Put the meat mixture and zucchini together.

7. Add salt, soy sauce, monosodium glutamate, five-spice powder and mix well.

8. Put the flour in a basin, slowly add water and mix with chopsticks to form a floc, then knead with your hands to form a soft and smooth dough, and after the dough is ready, leave it to molasses for a while.

9. Knead the dough into long strips and cut them into dosage pieces with a rolling knife.

10. Spread a thin layer of flour over the dough, flatten it with your hands, and roll it out with a rolling pin to form a thin dumpling skin with a thick center and thin periphery.

11. Put the filling into the skin.

12. Make a small bowl with your left hand and pinch the edges of the dumpling with your right hand.

13. Put a proper amount of water in the pot, pour in the wrapped dumplings when the water boils, and then add 3 times a small spoon of cold water, and then boil again after the dumplings have floated out of the water, turn off the heat, and use a slotted spoon to fish out the dumplings.