Tender zucchini 2, about 650g shrimp about 120g eggs 4 large onion segments accurate 13cm dumpling skin 2 pounds salt black pepper oyster sauce cooking oil

Steps 1

Zucchini washed and cut the stalks of the squash, grated. (Who invented the grater? That's so great.)

Step 2

Stir the grated zucchini with a pinch of salt and set aside to dehydrate on its own.

Step 3

Mince the shrimp and mince the scallions and set aside.

Step 4

Break the eggs into a bowl, add the chopped scallions, a pinch of salt and black pepper, and mix well in one direction.

Step 5

Add cooking oil to the wok, when the oil is hot, pour in the egg mixture, stirring constantly to scramble the eggs.

Step 6

Squeeze the zucchini and set aside. At this point, we have gathered four fillings and are ready to summon the dragon.

Step 7

Mix the shredded zucchini, mashed shrimp, chopped egg, chopped green onion, taste the saltiness, add oyster sauce according to personal taste, stir stir stir...

Step 8

Buy ready-made dumpling skins and start wrapping.

Step 9

Boil the water, add a little salt (to prevent the skin from sticking), and boil the skin with the lid on to cook the filling. Cover the pot and cook two to three times, open the pot and cook for a while, fish one out, clip open to see the skin without a white core is cooked.

Step 10

Serve on a plate and eat

This is the first time I've ever seen a dumpling with the same color as the original.