2, with the cucumber juice water, we use it to make noodles. Slowly pour the cucumber juice into the flour while mixing it into a floury consistency. If you don't have enough juice, use water.
3. Next, get down to business and form a very smooth dough with a medium-hard texture, cover with a damp cloth or plastic wrap, and let it rest for half an hour.
4. Beat the eggs, stirring in one direction, then scramble into small pieces and leave to cool.
5: Mince the cucumber with a knife, chop the green onion, and put it all into the large bowl of stuffing.
6, add the cooled eggs and a little white pepper, mix well, then add cooked peanut oil and mix well, and finally add the right amount of salt and mix well again, this filling is ready.
7. Then roll the dough into long strips, cut into small, uniformly sized dosages, roll them out, wrap the dumplings and cook them, and then you can eat them! Since the cucumber and egg filling itself can be eaten raw, these dumplings can basically be cooked as long as you cook the skin, which is very easy to do.
Make sure to squeeze the water out of the cucumber after rubbing it, otherwise there's no way to wrap the dumplings. The cucumber juice can be used to make noodles, so don't waste it. When mixing the filling, first add oil and mix well, and finally put salt, can effectively prevent the cucumber filling out of water. The above two tips you must know, so that the package out of the dumplings, cucumbers do not water, dumplings look good but also delicious flavor is better.