In winter, my family likes to eat dumplings stuffed with leeks and celery, but in summer the taste of leeks and celery has been greatly reduced, so it is not suitable for dumplings.In fact, there are a lot of ingredients that can be used to make dumplings in summer, like the loofah stuffed dumplings I want to share with you today, they are delicious. Loofah is the king of vegetables. It can be eaten in summer and has the effect of relieving heat and replenishing water. It is also delicious and juicy when used to make dumplings, and it is suitable for the whole family. Because the water content of loofah is very high, making dumplings is too easy to produce water, so there are also tips for making dumplings with loofah. Look carefully!
How to make loofah stuffed dumplings
Mix the dough, sprinkle flour with water, stir with chopsticks to form a flocculent shape, then knead the dough into a soft and hard dough with your hands, seal the noodles, knead the dough once every five minutes, repeat three times, the dough processed in this way, the dumpling skin can be Roll it out thinner and it won’t run into trouble. Use a grater to grind the loofah into shreds and then chop into fine pieces; defrost the shrimp, remove the shrimp thread and cut into small particles; chop the onion into fine pieces and set aside.
Loofah chopped and chopped onion squeeze the water by hand, and put the diced shrimp into the filling pot.
Put the edible oil in first, and stir it evenly to reduce water leakage from the filling.
Add a spoonful of salt and an appropriate amount of MSG and stir well.
Knock in an egg, mix well, and the delicious dumpling filling is ready.
Take out the dough, knead out the gluten, pull it into a small agent, roll out the dumpling wrapper, put the filling in the middle, and squeeze out the ingot dumpling with both hands. Repeat the operation until all the dumplings are wrapped.
Boil the water in the pot, add dumplings and cook them.