You don't need too much seasoning, you can make vegetarian dumplings so that they are delicious, and the wrapping method is simple and easy to see

Today I will share with you the practice of pumpkin egg vegetarian dumplings, simple ingredients, home-cooked methods, without too much seasoning, light, affordable and nutritious, tender and delicious and not expensive

Pumpkin egg vegetarian dumplings

Dumpling wrapper: 300 grams of plain flour, 165 grams of water, 2 grams of salt.

Dumpling filling: 4 eggs, 500 grams of pumpkin, 30 grams of shrimp skin, green onions, cooking oil, salt, sesame oil.

Here's how

Noodles: First of all, put 300 grams of ordinary flour in the basin, add 2-3 grams of salt, increase the gluten of the noodles, make the dumplings thin and chewy, not easy to break the skin when cooking, and chewy when eating. Pour 165 grams of water in batches, stir while pouring, when there is no dry flour all into a flocculent, start to knead it, knead it for a while to knead it into a smooth dough with moderate hardness and softness, or after kneading into a dough, cover it with a damp cloth that wrung out the water and let it stand for a while before kneading, it is easy to knead smooth. Close the lid and let rise.

Take advantage of the resting time to prepare the filling: rub the pumpkin that has been washed in advance into fine shreds with a special tool, if you are confident in your knife skills, you can also cut it by hand, put it in a basin, add the right amount of salt and stir well, and marinate for a while.

Crack 4 eggs into a bowl, add a little water to make the scrambled eggs more tender, a pinch of salt to taste, and stir well. Friends who are more sensitive to the fishy smell of eggs can also drop a few drops of cooking wine, put oil in the wok and boil it until it is hot, pour in the egg liquid, and keep stirring while pouring, so that the scrambled eggs are tender and broken, which is very convenient and can be set aside.

Use the extra oil from the scrambled eggs, if not, put a little more oil, put the shrimp skin in the pan and stir-fry it over low heat, the taste is fresh and fragrant. After stir-frying, pour in the chopped green onion and stir-fry a few times, then turn off the heat. Or you can put the chopped green onion directly in it when mixing the filling.

Extract the excess water from the pickled pumpkin and put it on the cutting board and cut it a few times, without chopping it, and cut it into small pieces. Put it in a pot, add the scrambled eggs, an appropriate amount of salt, drop a little sesame oil, mix well in one direction, and the filling is ready.

The dough is smooth and delicate, put it on the dough table and knead it a few times, divide it into three parts, take one part and knead it into long strips, one on the left and one on the right, and cut it into small pieces of uniform size.

As shown in the figure, one incision of the small agent is facing up, press it flat with your hand, automatically form a circle, and then roll it into a dumpling wrapper. The method of rolling the skin: when pushing forward, the left hand is forceful, and the right hand is hard when recycling, and the two hands have both division of labor and cooperate with each other, and the small round cake will automatically rotate.

Add the appropriate amount of filling and close the mouth in your preferred way. I often use the two closing methods in the picture above for vegetarian dumplings, the first is to fold them in half and automatically knead them along the edge, like a crescent moon; The second is to go the extra mile and knead the two corners of the dumplings together to form a circle, which children prefer.

These two methods are simple and fast, easy for novices to master, and the dumplings wrapped out have uniform dough, no gnocchi at the end, thin skin and large filling, and are very delicious. The elderly and children do not have to worry about poor digestion.

Put water in the pot, boil over medium heat, put in the dumplings, watch the dumplings dance in the boiling water, through the dumpling skin can already faintly see the green pumpkin and yellow eggs, the water boils for about two minutes, put a little cold water to boil again and you can get out of the pot, the vegetarian dumplings are easy to cook.

Take it out and put it on a plate, let it dry for a while until it is warm, and most of the heat of the dumpling skin will dissipate, and you can start eating.

I can't wait to pick up one and try it, the dumpling skin is particularly thin, the filling is fragrant and tender, and the taste is delicious. If you like it, hurry up and make it, it's really delicious.