Today, we share with you egg and cucumber vegetarian dumplings, vegetarian pie, vegetarian dumplings light, vegetarian pie skin fragrant, fresh and unique taste, while adding black fungus and shrimp, nutrition is more comprehensive, a filling two eat two in one.
Egg and cucumber vegetarian dumplings, vegetarian pie
Input
Information
Dough: 400 grams of flour, 220 grams of water, 3 grams of salt.
Filling: 3 eggs, 3 cucumbers, shrimp skin, black fungus, cooked oil, salt, 5 small green onions, white pepper, a little sesame oil.
Practice
1. 400 grams of flour add 3 grams of salt to increase the gluten of the noodle, pour 220 grams of water, while pouring and stirring into flocculent, hand kneaded into a smooth dough, covered with molasses.
2. Take the time to prepare the filling, wash the cucumber in lightly salted water, cut it into thin julienne strips, add a little salt and stir, marinate for ten minutes.
3. Beat three eggs in a bowl, add a pinch of salt and mix well until the yolks and whites are blended.
4. Pan into the right amount of oil to heat, pour into the egg mixture, while pouring and stirring, scrambled directly out of the small pieces of egg, and then cut a few times with a spatula into the egg crumbles.
5. Pickled cucumber shreds squeeze out the water, and then chopped a few times, put into the pot, add the right amount of oil and mix well to lock the moisture.
6. Put in the scrambled chopped egg, shrimp, chopped green onion and black fungus.
7. The black fungus should be soaked in advance, and the scallions should be washed and dried in advance.
8. Add the appropriate amount of salt and a little pepper, sesame oil and stir well. No need too much seasoning, you can also according to their own and family's taste into other favorite seasoning.
9. Divide the dough into four equal portions, roll one portion into a long strip, and cut into even-sized pieces.
10. Cut the dough into four equal pieces and roll them out into dumpling skins.
11. Wrap into your favorite shape. This is a Yuanbao-shaped dumpling, the edges of the natural pinch, and then pinch the two ends together, the whole dumpling without dead surface folds, good taste, and good meaning.
12. Cooked this way, it's even better with the sauce.
13. It can also be wrapped in the shape of a moon, the skin is thinner, and look at the green color after cooking.
14. Today's battle is not good, there are also leftover noodles and filling. Put the noodles covered with a damp cloth, the filling covered with plastic wrap and put in the refrigerator. In the afternoon and then change the approach: molasses to the afternoon the dough became soft, rolled into long strips, cut into smaller than the dumplings of the dose larger than the dumplings.
15. With the cut side up, flatten the dough into a sheet with thin edges and a thick center, cover with an appropriate amount of filling, close the mouth in the same way as a bun, and press slowly from the center to all sides to form a cake.
16. Brush the oil in a pan and heat it, add the biscuits and cook on low heat.
17. Cook until the bottom is golden brown, then flip.
18. Cook until golden brown on both sides, and then cool down a bit before serving. The perfect combination of crispy exterior and refreshing filling, you have time to try it.