Exclusive Zucchini and Shrimp Vegetarian Dumplings

Gradually add a small amount of flour to the water multiple times, kneading it into a dough of moderate softness and firmness, then let it rest for twenty minutes for later use.

Wash the zucchini, grate it into fine shreds, and add a small spoon of salt to draw out the moisture.

Here I am using cooked shrimp and clam meat, chopped a little.

Scramble the eggs and serve.

Also added a little bit of five-spice tofu shreds, also chopped.

Finely chopped green onions and ginger set aside.

Put all the ingredients into a small bowl.

Add all the seasonings: salt, chicken bouillon, sesame oil, five-spice powder, peanut oil, light soy sauce, and mix well.

Knead the dough evenly and pinch it into uniform pieces, then roll them out into dumpling wrappers.

Make all the dumplings one by one.

After adding water to the pot and bringing it to a boil, put in the dumplings, cook until they all float, then take them out.

Plate and serve, paired with aromatic vinegar and fresh garlic.

Finished product picture!

Finished product picture!