Wheat flour, cucumber, 1 cucumber, corn kernels, and flour.

Accessories: 2 eggs, appropriate amount of corn, oil, salt, oyster sauce, MSG.

Method 1

Wash the cucumber, grate it into thin strips, chop it into pieces with a knife, sprinkle with a small spoonful of salt, and marinate to release the moisture. Squeeze out the cucumber juice, but do not pour out the cucumber juice

Beat the eggs

Heat the pan, pour the oil, pour the eggs, stir quickly with chopsticks, and pour quickly when the eggs are solidified. Spread out

and cool down. If it's still too big, cut it into smaller pieces

Use a blender to puree the corn kernels

Put all the ingredients together. Add salt, chicken essence, and oyster sauce, stir evenly

Add cucumber juice into flour and mix the noodles, and let it sit for more than half an hour. Knead the dough into a smooth dough, roll it into thin strips, and shape it into small dough balls

Roll out the dough, fill it with fillings, compact it with the back of a spoon, and wrap it up.

Boil the water in a pot, put the dumplings in, and use the back of a spoon to push gently along the edge of the pot to prevent sticking

Cook the dumplings until they float and the belly bulges. Because the dumplings have a vegetarian filling, they are easy to cook

Method 2

Edit

When making the filling, grate the cucumber into thin strips, cut it slightly and squeeze it out Water, do not throw away the squeezed water, keep it in the basin for later use. Beat two eggs with an appropriate amount of salt and fry them in a pan. Mash them as you fry them. The more broken they are, the better. Let them cool after frying. If you like rich fillings, you can add a little tofu.

Then add the cooled eggs, tofu and cucumber shreds to the five-spice powder, chicken essence, green onion and ginger, etc., stir together and set aside. Putting cucumber water in when making noodles will not only make the noodles more chewy, but also taste better.