The focus of this question is how to wrap jiaozi with zucchini shrimp. The stuffing is delicious, and it is no problem to make it.
Judging from the nature of raw materials, the water content of zucchini is relatively high, and the water content of shrimp is not low. If you simply cut it and mix it with seasoning, it is sure that the water content is high and it is not easy to wrap, which does not meet the requirements for making dumpling stuffing.
I don't know whether the shrimp is big or small, so let's solve it as a prawn.
Then considering these factors, I suggest the following:
This kind of stuffing is only suitable for raw stuffing, and cooked stuffing is not easy to hold water and spread easily. Even if you play together, it is difficult to ensure that the water content is not very large, and it is definitely not suitable for bags. Even if it is barely wrapped, the stuffing is loose and the finished product is not easy to cook.
The practice of raw stuffing is roughly as follows:
Peel the raw zucchini, cut the soft core into pieces, season with salt to marinate the water, and then squeeze out the water. After the shrimp is removed from the shrimp line, the big one is slightly diced with a knife. First marinate with edible powder. Then wash away the taste of edible powder, squeeze out water, and add salt, ginger and monosodium glutamate. When the strength reaches a certain level, add the diced zucchini, continue to stir, and use a little pepper and yellow wine to remove the fishy smell. Then put it in the refrigerator for 30 minutes. Then take it out and wrap it according to the normal jiaozi. Don't worry about water during refrigeration. On the contrary, refrigeration is the process of curing shrimp to make it absorb water. It will make the shrimp tender.
The main thing to note is that you can't have too many zucchini. If the proportion is too large, it is still difficult for shrimp to contain water.