Prepare ingredients: flour, zucchini, pork, moderate

1. face to add 1 tablespoon of salt, the purpose is to increase the toughness of the face, with cool water to adjust the face, pouring the side of the mixing, stirring until there is no dry flour, the hand kneaded into a smooth dough, the proverbial good "soft noodle dumplings, hard noodle soup! "The pasta should be kneaded a little softer, so that it tastes better.

2. Pork minced meat, pork is best used in the front groove of the meat, this part of the meat is more tender, the ratio of fat and lean meat 3:7, eat more strong and very fragrant, but also according to their own preferences, some friends don't like to eat fat, you can use pure lean meat or tenderloin minced filling.

3. chopped meat marinade: add soy sauce, fresh, oyster sauce, pepper and salt, mix well, and then add an appropriate amount of pepper water (pepper water soaked in warm water for more than half an hour, do not use cold water to soak), divided into a small number of times, little by little, so that pepper water is fully absorbed by the meat, and then put aside for half an hour marinade.

4. Zucchini remove the head and tail, and then first sliced and then shredded and finally diced.

5. Cut the zucchini diced into the meat, zucchini do not go to the water, so that the filling will be particularly fresh! Then put a little bit of small scallion, add the right amount of vegetable oil, mix well, the filling is ready. Because we are in the marinade meat salt, and finally put the diced zucchini, so as long as the filling timely package, is not to worry about the filling will be out of water.

6. Roll the dough into long strips, then into small equal-sized pieces, and roll them out into a slightly thicker piecrust with a thinner surrounding area, then add the meat filling and wrap them up in the shape of your liking, trying to put in a little bit of filling as much as possible.

7. After the water in the pot boils, put in the wrapped dumplings, and use a spatula to stick to the bottom of the pot and slowly stir it to prevent it from staining the pot, when I was a child, my grandmother taught me the trick of cooking dumplings "open the pot to cook the skin, cover the pot to cook the stuffing," that is to say that when you cook the dumplings, in the first three minutes when the water just boils, we open the pot and cook, so the skin of the dumplings will cook quickly, and then cover the pot again. Then we cover the pot to cook the dumplings, the steam in the pot can cook the dumpling filling quickly and shorten the cooking time.

8. Dumplings all floating up, looking at the fat bulging cooked, tender and juicy zucchini dumplings on the ready, zucchini dumplings try this filling, really too delicious, fresh and fragrant burst of juice, 2 bowls are not enough to eat!