Ingredients ?

Flour 300g

Cool water 140g

Cucumber 2

Eggs 3

Salt

Chicken seasoning

Cilantro

Oil

How to make cucumber and egg dumplings ?

Pour the water into the flour slowly, stirring while adding, and use your hands to form a soft dough, the dumpling skin dough should be slightly harder than that of steamed buns, cover with plastic wrap and let rise for about 30 minutes!

Wash and shred the cucumber, and mix with a pinch of salt to force out the water!

Put some oil in a pan and scramble the eggs, breaking them up as much as possible!

The water has been forced out of the cucumber with gauze to squeeze the excess water, do not squeeze too dry Oh, too dry, it will taste more firewood!

Squeeze the water out of the cucumber and chop it up

Slice the cilantro

Put the cucumber, egg, and cilantro into a bowl and add salt, chicken broth, and cooking oil

Mix it well and the dumpling stuffing will be complete

Slice the risen dough into even-sized desserts

Roll out the dough

Put it in the oven

Pack it in the oven

Put the dough in the oven

Put the dough in the oven

Put the dough in the oven

Bake the dough in the oven

Cook it. Add a little bit of salt to the water when cooking the dumplings, then add the dumplings one by one into the pot when the water boils, add a little bit of cold water to boil the pot when it opens, then add some cold water to boil it again, then turn off the heat

The thin-skinned, stuffed, nutritious and tasty dumplings can be started

Super big, three mouths can only eat a

The dumplings can be eaten in a single serving.