Exclusive Cucumber and Egg Dumplings

Ingredients: Cucumber, eggs, and king oyster mushrooms, cleaned and set aside.

Grate the cucumber into shreds and rub with salt until soft.

Crack the eggs into a bowl, add salt and cooking wine, and beat them until mixed.

Cut the king oyster mushrooms into small cubes.

Heat oil in a pan, pour in the beaten eggs and quickly stir them apart with chopsticks, then turn off the heat and let it cool.

Squeeze the water out of the cucumber and put it together with the eggs and king oyster mushrooms into a large bowl.

Add an appropriate amount of oyster sauce and mix evenly to make the filling.

Place an appropriate amount of filling on the dumpling wrapper.

The dumplings and the filling have just been used up.

Bring water to a boil in a pot, add the dumplings, and gently stir with a spoon along the bottom of the pot; after it comes to a boil, add cold water twice, and when all the dumplings float, they are cooked.

Although these are plain-filled dumplings, they are fresh and refreshing, light and nutritious, and even better to eat in the summer.