Exclusive Steamed Zucchini and Egg Dumplings

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

Peel the zucchini and remove the seeds, then grate it into fine shreds.

Scramble the eggs and set them aside.

Soak the wood ear mushrooms, remove the stems, clean them, blanch briefly, and then chop them.

Wash the small red shrimp and chop them.

Finely chopped green onions and ginger set aside.

Squeeze water out of the zucchini and chop it a few times.

Put all the ingredients into a small bowl.

Add all the seasonings.

Stir evenly in one direction and set aside.

Knead the dough evenly and divide it into equal portions, then roll them into slightly larger dumpling wrappers.

Put in the filling and shape it.

Make all the dumplings one by one.

Put it in the steamer, and just add cold water to the pot.

After bringing it to a full boil, steam for eight minutes.

Thin-skinned with a big filling.

Finished product picture!

Finished product picture!