1, in addition to zucchini, pork filling selection of pure lean meat, in addition to mixing the filling put some small shrimp, not only can replenish the calcium and zinc will continue to make the zucchini pork fried dumplings, especially fresh.
2, first of all, zucchini processing, looking for a larger pot, zucchini, washed, and then with the insertion of the shredder! Put 2 zucchini are wiping silk reserved. The skin of the zucchini can be done away with, wipe the completion of the zucchini silk in the zucchini salt, the zucchini in the water to kill out. 3, cut some ginger foam into the pork filling, add a small handful of small shrimp in the filling, pay attention to small shrimp do not have to put a lot. Then put a small amount of rice wine, thirteen spices in the stuffing, and then add a little spicy fresh dew mix evenly.
4, the zucchini salt put 10min up and down, zucchini in the water basically be killed out, and then use the hand water clenched dry. 5, will be clenched dry zucchini into the dumpling stuffing, add the right amount of salt and sesame oil and stuffing, to be used to chopsticks in a direction of the stirring. 6, in the mixing of the zucchini pork stuffing, if you feel that there is some astringent stuffing, you can pour in a little bit of sesame oil, and the pork stuffing, the zucchini pork stuffing. Sesame oil, zucchini pork filling can be gradually wrapped dumplings after adjusting.
7, here is the use of existing dumpling skin, fried dumplings with zucchini pork stuffing skills and dumplings similar to the mouth pinch all the dumplings wrapped. 8, you can do more than one time, a meal of leftover dumplings, wrapped after the bulk of the package, and put it into the refrigerator to freeze down, the next time you eat it can be directly boiled or pan-fried can be very convenient. 9, pan-fried fried dumplings with pork stuffing with zucchini in a pan, brush the appropriate oil in the pan, and then put it into the refrigerator. Brush the pan with appropriate oil, arrange the dumplings in the pan and shoot to fry the dumplings.
10, after the dumplings into the pot, you can add the right amount of water in the pot, which is also a small trick to frying dumplings. 11, after adding water need to pay attention to, the water flow as shown in the picture below for the best, so that not only to ensure that the dumplings fried, and the bottom of the will be particularly crispy. 12, the water pouring is a good, put the lid on, in order to let the dumplings can be rotten cooked, to simmer for 5min up and down. 13, the time to the boil! Later found that most of the water in the bottom pot has long been done. 14, after boiling can not immediately turn off the heat, so that the bottom pot of water evaporation after the dumplings shoveled down. 15, in advance to prepare a wipe the bottom end of the water dish, will be dumplings out of the. 16, the bottom end of the water dish, the dumplings, the dumplings, the dumplings, the dumplings, the dumplings, the dumplings.
Methods: 1. You can mix a bowl of sauce for dipping. 2. Pan-fried dumplings are best eaten with white rice congee. 3.