Extra fine flour 500 grams of warm water 250 grams of cucumber 1200 grams of eggs 4

Accessories: 10 grams of fresh ginger, 15 grams of chopped scallions, 10 grams of salt, about a pinch of white pepper, a little bit of chicken broth, a little bit of essential oil 5 grams of shrimp 50 grams

Flour with an egg, a pinch of salt, and then slowly add the water, adding the fluffy mixing, and then kneaded into a smooth dough and put aside for 1 hour or more. Molasses aside, relax for more than 1 hour, knead once in the middle, remember to cover the lid or cover the plastic wrap

Then use the time to wake up the dough to cut the cucumber into julienne strips. Toss with about 5 grams of salt to kill the water, then squeeze out the water and set aside.

Beat the eggs in a frying pan with the right amount of oil and scramble, scramble the process of rapid dispersal into a flocculent. The more broken the better.

Put the cucumber, egg crushed into the container, add white pepper, chopped scallions, shrimp seasoning mix well, add sesame oil, mix well and set aside, and finally began to pack only to put the right amount of salt to adjust the taste of their own salty

Take out the dough, cut a small piece, and then roll the dough long.

Slice the dough into 15 grams pieces

Press the pieces vertically and roll them out to form a dumpling skin that is slightly thicker in the center and thinner at the edges

Place the filling on top.

Pinch the center, then the sides, and squeeze again. Place the dumplings on a sheet of plastic wrap, leaving a space in the center.

Bring a pot of water to a boil, add the dumplings to the pot one by one and gently stir with a spoon along the sides of the pot to keep them from sticking. The dumplings will float, so don't cook them too long or they won't taste good.

Put some dumpling soup, cilantro, vinegar and sesame oil in the bowl to make it more delicious

Or dip it in soy sauce, balsamic vinegar and chili sauce. It's very tasty, so if you like it, you can try it.

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