Cucumber Filling Dumplings Exclusive

Name: Cucumber Filling Dumplings Exclusive
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: 1 stick Cucumber; 2 pieces Egg; 100 g Sweet potato vermicelli; 50 g Chopped wood ear mushrooms; to taste Krill; 3 spoon Edible oil; 1/2 tbsp table salt; 1/2 tbsp Black pepper; 1/2 tbsp chicken essence; 1 spoon Oyster sauce

Summer dumplings brimming with crisp salt-squeezed cucumber, wood ear mushrooms, cooked glass noodles and scrambled egg for a light, juicy, vegetarian filling.

1 hrNewMedium Snacks Boil Savory

Instructions

1
Mix flour with salt and water to form a dough of medium softness and firmness, and let it rest for half an hour.
2
Wash the cucumber and then cut it into shreds.
3
Soak the wood ear mushrooms, then slice them into shreds before dicing.
4
Cucumber shreds are salted, squeezed to remove water, placed on a plate, and mixed with chopped wood ear mushrooms.
5
Put the soaked sweet potato vermicelli into the pot and boil it until cooked.
6
Cut into small cubes with a knife and add dark soy sauce to enhance the base flavor.
7
Place the scrambled eggs and broken vermicelli into a plate, then add the dried shrimp.
8
Add chopped green onions.
9
Add salt.
10
Add pepper.
11
Add chicken bouillon.
12
Add oyster sauce.
13
Stir evenly.
14
The following dosage.
15
Roll out the dough and place the filling inside.
16
Wrap it into a dumpling shape that you are familiar with.
17
After the water boils, add the dumplings and cook until they float twice, then take them out.
18
Finished product image.