The temperature in June is getting hotter and hotter day by day, and the vegetable section in the supermarket, seasonal vegetables are put on the shelves, colorful, not only fresh, but also cheap, for food lovers who love vegetables, there is really a mouthful. At this time, our family only selects seasonal vegetables, the flesh is full and juicy, and each one has its own unique fragrance and crisp taste.
Zucchini, as a high-yield and delicious vegetable, has its presence all year round, and it is very cheap in summer, so it can be made into a dish or paired with pasta, even if there are children at home, there is no need to worry about them being picky eaters. So, today I use a zucchini to make a pot of delicious zucchini pork dumplings.
Of course, the reason why zucchini is so popular is that it can be eaten all over the body and is not wasted at all. The crispy zucchini is perfectly combined with the tenderloin, which has the crisp texture of vegetables and the rich aroma of pork. Every bite is very fragrant, the more you eat, the more you love to eat, it can make people have a great appetite, enjoy the food, and share its practice today.
Ingredients: zucchini, tenderloin, onion,
Condiments: salt, chicken essence, light soy sauce, dark soy sauce, oyster sauce, lard, mushroom powder, five-spice powder
1. Pick a fresh zucchini, rub it into shreds, kill the moisture inside with salt, and set aside to marinate for 10 minutes.
2. I stirred the tenderloin into a meat filling in advance, seasoned and added salt, chicken essence, light soy sauce, dark soy sauce, oyster sauce, my own lard, mushroom powder, five-spice powder, completely stir these seasonings into the meat filling, if it feels too dry in the middle, you can also add a little soaked peppercorn water, the filling is stirred like this, there is a little sticky state on it, first put aside to marinate.
3. The zucchini has marinated a lot of water, grab a handful to squeeze out the water inside, and then put it on a cutting board and chop it.
4. The meat filling is also marinated, add chopped zucchini, chopped onion, and homemade mushroom powder, stir evenly and taste, the taste is salty and light, the filling is adjusted, and set aside for later use.
5. I also reconcile the dough in advance, the ratio of flour and water is 2:1, and after forming the dough, cover the lid and wake up, and knead three times in the middle. The dumpling skin made in this way is smooth and not easy to break, and it is even more delicious than the dumpling skin bought outside.
6. The dough that has risen does not need to be kneaded, directly cut into a piece and kneaded into long strips, divided into equal parts of the dough, grabbed a handful of flour and sprinkled on it, rolled into a round embryo and flattened, and then rolled into a dumpling skin with a rolling pin.
7. Take a dumpling wrapper in your left hand, then put the filling and knead it into your favorite, one dumpling is wrapped, and the rest is done in the same way.
8. After the dumplings are wrapped, the water in the pot is also boiling, put the dumplings into the pot, and gently push along the edge of the pot with the back of the spoon to prevent the dumplings from sticking to the pot. After the water boils, add cold water once, and boil the meat-filled dumplings generally by ordering two water rolls three times, and the dumplings become fat and cooked, and they can be served and eaten.
9. The dumplings wrapped in zucchini are very fragrant, the zucchini taste is crispy, the strong fragrance, the tenderloin is more tender than the taste of chicken, the family likes to eat it very much, so that the nutrition of the dumplings is not lost, even if the child eats more than one bite, it is easy to digest, and the sisters who like it can try to do it.