How to Make Steamed Dumplings with Vegetables in a Homemade Style

Main Ingredients

Flour 200g

Sub Ingredients

Black Fungus

Shrimp Skin

30g

Eggs

Zucchini

Seasoning

Salt

Moderate amount

Scallion

Slightly

Wine

1 tsp

Starch

20g

Five-spice powder

1/4 tsp

Vegetable oil

Moderate amount

Water

(Boiled) 146g

Kakuzukein Steamed Dumplings

1. Starch in boiling water while stirring quickly and set aside to cool

2. Flour in boiling water, stirring quickly, knead into a dough, and add 1, knead together well. Covered with plastic wrap, relax for 20 minutes

3. Angle gourd (zucchini) washed, remove the head and tail, rubbed into a thin wire, into the gauze, squeeze out the water

4. soaked fungus washed, remove the root, chopped, chopped green onions

5. eggs, add cooking wine, a little salt, beat the egg; pan put a little oil, paddle into the egg, chopsticks quickly paddling out of the spare

5. eggs, add wine, a little salt, beating egg; pan put a little oil, paddling egg, quickly paddling chopsticks out spare

6. Mix the squash, fungus, shrimp, green onion and egg, add oil and mix well, then season with five-spice powder and salt, mix well into the filling

7. Take out the relaxed dough and knead it into a smooth and soft dough. Divided into a number of small doses, rolled into a thin crust

8. Packed into the filling, folded, along one side to the other side of the pinch mouth, tighten the edges, like dumplings

9. Boil water in the bottom of the pot over high heat, boiling water on the drawer, steam over high heat for about 10 minutes