1. Super delicious zucchini steamed dumplings: 300g medium gluten flour, boiled water 120g (accounting for 40% of flour), 90g cold water (accounting for 30% of flour), 2 zucchini (about 800g), 4 eggs (about 250g) and 30-50g shrimp skin or shrimp skin. Prepare two zucchini (about 800g), wash them, four eggs, shred the washed zucchini, and then add 8 to 10g salt. You can grab it by hand first and then marinate it for half an hour. Beat the eggs into a bowl first and mix well. Put 30 grams of salad oil in the pot, turn on medium heat, the oil is slightly hot, and pour in the egg liquid. As in the video, while heating, stir in circles, without waiting for the eggs to solidify. 30 ~ 50g of dried seaweed is slightly chopped. Put 10 ~ 20g salad oil into a small pot, and stir-fry the shrimps or shrimps slightly. At this time, the zucchini will drain a lot of water, and squeeze out the water in the zucchini as much as possible. Pour shrimp skin and eggs into a zucchini bowl, add 5-7g of salt, 20-30g of salad oil, 5 5- 10/0g of sesame oil, 3g of chicken essence, appropriate amount of pepper powder or spiced powder and appropriate amount of chopped green onion and mix well. You can package jiaozi in your own way. 10g jiaozi leather bag is more suitable for stuffing. Put water on the drawer, bring to a boil, and steam for 8- 10 minutes.

2, zucchini steamed dumplings: old zucchini, leek, shrimp skin, flour, salt, spiced powder, oil. Appropriate amount of ordinary flour, add hot water and stir with chopsticks. Stir into a big ball and knead it into dough by hand. Cover the kneaded dough or wrap it with plastic wrap. Wash the zucchini, cut it longitudinally, scrape off the seed pulp, and scrape it into filaments with a scraper. Add a little salt to the shredded Cucurbita pepo, and stir well to make it marinate. At this time, the leek is washed and cut into thin slices. Blanch the shrimp in hot water, wash it and take it out with a colander. Shredding zucchini to extract water, squeezing out water, crushing with a knife, mixing leek and zucchini stuffing, adding a small amount of salt, spiced powder and oil, mixing well, and adding shrimp skin to wrap steamed dumplings. Boil the steamer with water, spread the cloth in the steamer with wet clothes, and steam in the wrapped jiaozi fire for about 12 minutes.

3. Zucchini egg steamed dumplings (reduced fat): 3 zucchini, carrots 1 root, 4 eggs, 8 shrimps, 3 tablespoons oyster sauce, proper amount of sesame oil (sesame oil) and a little salt. Clean carrots and zucchini, marinate with a little salt (water), fry eggs and chop shrimps. Carrots can be dried and fried in hot oil, which is more fragrant and which is not. Put all the ingredients together, add oyster sauce, salt and sesame oil, and stir well. Bao jiaozi. Put hot water on the pot and steam it. Five to eight minutes.