Exclusive Assorted Zucchini Vegetarian Dumplings

Put common flour into an appropriate amount of water and knead it into a dough of medium softness and firmness, then let it sit for twenty minutes for later use.

Wash Xiaoxi Lake, carrots, and king oyster mushrooms and set aside.

Cut the carrot into thin strips.

Then cut it into small pieces.

Grate the zucchini into fine shreds, add a little salt, and let it sit for a while to draw out the moisture.

Slice the king oyster mushrooms thinly.

Soak the wood ear mushrooms, remove the stems, and wash them clean.

Fill a pot with water and bring it to a boil, then add king oyster mushrooms and black fungus for over a minute.

Get cold.

chop

Squeeze the zucchini dry and cut it twice.

Scramble the eggs and serve them out, then put all the ingredients into a small bowl.

Add a small amount of tiny red shrimp to enhance the flavor, a little salt, chicken essence, sesame oil, oyster sauce, and peanut oil.

Put all the seasonings in.

Mix evenly and set aside.

Knead the dough evenly, divide it into uniform pieces, roll them into dumpling wrappers, and put in the filling.

Make all the dumplings one by one.

Pour water into a pot and bring it to a boil, then add the dumplings.

Cook until all of them float, then turn off the heat.

Plated and served, delicate enough to burst at a touch, delicious and tempting.

Finished product picture!