1. First, prepare a suitable amount of zucchini (1-2 slices, peeled and washed), a small amount of black fungus (pre-soaked) and carrots. Chop them in advance and set aside in a bowl. The state is as shown in the picture above. When operating this step, you should pay attention to the ratio of the main ingredients to the toppings. Under normal circumstances, their ratio is 3:1:1.

2. Then, pour half a tablespoon of cooking oil into the bowl (peanut oil is preferred, followed by cooked oil), add a proper amount of omelette crumbs, as well as a small amount of green onion, minced garlic, shrimp peel, sesame oil and oyster sauce. Finally, season with a pinch of salt, chicken essence and thirteen spices. Mix the fillings thoroughly and set them aside. The filling for the zucchini dumplings is ready and the amount of the above ingredients and seasonings can be adjusted according to your personal taste.

3. Then, wrap the prepared fillings one by one in the pre-rolled dumpling skins. Once done, pour them into boiling hot water, adding cold water 1-2 times in between. This way, the dumplings are not only heated evenly, but also less likely to break the skin (especially when frozen). Cook them until they float completely, then place them on the table.

4. Zucchini dumplings are refreshing, nutritious, delicious, and easy. You must eat them inseparable from a variety of dipping sauces, such as chili sauce, hot and sour sauce, garlic sauce, chili oil and so on. They are all very popular condiments. Eat while dipping, one after another, a big plate full is not enough to eat.