The weather is getting hotter, and it's time for the seasonal dishes that belong to summer to be affordable and delicious. For friends who love pasta, you can make dumplings with different flavors. Beans, celery, eggplant, cucumbers, bok choy, fennel seedlings, leeks, etc., ensure that you do not bring the same for a week.
There are more options for dumpling fillings, and there is no oil smoke during cooking. A piece of dough and a pot of fillings are particularly worry-free to make, easy and less sweaty, and are very suitable for summer operations.
At the moment, the cucumber is fresh and tender, you can try this cucumber egg stuffed dumpling, which is fragrant and delicious, affordable and delicious.
Cucumber and egg-stuffed dumplings
【Ingredients】Flour, eggs, cucumbers, fungus, salt, chicken essence
【How to do it】
1. Wash the cucumber and rub it into fine wires with a silk grater. Sprinkle with a pinch of salt and mix well and marinate for about 10 minutes.
2. Squeeze the pickled cucumber into the water, use the squeezed water to mix the noodles, and put the cucumber on the cutting board and cut everything slightly.
3. Mix the flour and cucumber water 2:1 and knead into a dough with moderate firmness and softness. Seal the dough for half an hour, knead the dough 2~3 times in the middle, and the dough will become smooth and delicate.
4. Beat the eggs into a bowl and stir them together, pour oil into a hot pan to heat them, pour in the egg liquid, turn on the high heat and quickly slide the scrambled eggs with chopsticks. Fry the eggs and let them cool.
5. Pour cucumbers, crushed eggs, and chopped fungus together, and add some carrots, shrimps, shrimp skins, etc. according to your liking. Then add salt, chicken essence, cooked cooking oil, mix well and the filling is ready.
6. Roll the awakened dough into long strips and cut it into small pieces of uniform size.
7. Roll out into a dumpling wrapper with a thick middle and thin edges. Wrap in the filling and knead into dumplings.
8. Boil the wrapped dumpling water in the pot and push it along the bottom of the pot several times with a spatula to prevent it from sticking to the pan. After boiling over high heat, pour in half a bowl of cold water, cook for another 1~2 minutes, and the dumpling skin is completely cooked and can be removed.
The dough is soft and chewy, the filling is fresh and refreshing, the fragrance is light, simple and delicious.
Tips for Rice
1. Use cucumber juice and noodles, nutrition is not wasted, the dough is fragrant and tendonous, and you can get it with one stone. However, it should be noted that when pickling cucumbers, salt should be put less to avoid salty cucumber juice.
2. The cucumber filling is particularly well cooked, and the time for cooking dumplings must be grasped well, and the dumpling skin is cooked, and it is not delicious if it is overcooked.