You can eat the dumplings without mixing noodles, and the cornmeal is rolled in the pot and the filling is thin

 Today I will share with you a cornmeal vegetable dumpling that can be made without kneading the dough, the skin is thin and filling, and it can be done by rolling, the green March green is paired with broken eggs and carrots, meat and vegetarian matching, low fat and low calorie, delicious and healthy, and you don't grow meat if you eat too much, you can try it if you like it!

Prepared marshalls finely chopped;

Bring water to a boil in a pot, add a little salt and cooking oil to avoid yellowing the leaves, then add the chopped marshalls and blanch the water;

After the maryashi becomes slightly soft, you can take it out, put it in cold water to cool, and then squeeze out the cooled marital, put it on a plate for later use, and the water must be squeezed dry, so that the dumplings made later are not easy to deform;

Add the scrambled eggs in advance, diced carrots, shrimp skin, a little flour, add flour to make the vegetable dough better, the flour can not be too much, you can make a ball, too much flour will become hard; Then start seasoning, add a little salt, spicy fresh, oil, sesame oil, stir well, so that the filling is ready;

Then clutch the filling into a round ball and set aside for later use;

Quickly dip the clenched vegetable dumplings in water, roll them on the cornmeal, use your hands to make another dough, hold tightly, and then put them in the water to quickly dip them, and then put them in the cornmeal and dip them until the filling is wrapped;

Put the wrapped dumplings on the steaming drawer, steam in a pot on cold water, boil the water and steam for another 8 minutes;

In this way, the cornmeal gnocchi with thin skin and many fillings are ready;

Summary of the practice of cornmeal gnocchi:

1. Raw materials: cornmeal, flour, March green, eggs, carrots, shrimp skin, salt, spicy fresh, oil consumption, sesame oil;

2. Marley can be replaced with other vegetables you like;

3. The fillings are all vegetables, and the skin is thin, so the steaming time does not take too long;