Assorted stuffed dumplings, more nutritious than leeks, more delicious than cabbage, do eat for 7 days at a time, and don't change the meat

[Assorted vegetarian dumplings]

Ingredients: flour, water, salt, zucchini, carrots, eggs, shiitake mushrooms, shrimp skin, pepper, salt, chicken powder, oil

[The steps are as follows]:

1. Prepare a larger bowl, fill it, 240 grams of water, and 5 grams of salt, and add a little salt to the dumpling dough to increase the gluten of the flour

2. Stir with chopsticks until the salt melts, then add 500 grams of ordinary flour (the ratio of water to flour is 0.5:1, sometimes the amount of water will be reduced by 10-20 grams), and stir the water and flour into a flocculent shape with chopsticks

3. Put it on the board, better operation, knead it into a ball, this proportion is relatively hard when kneading the dough, to this extent, let's cover it with plastic wrap and let it relax for 5 to 8 minutes

4. After a few minutes of relaxation, and then let's knead the dough again, you can knead the dough smooth in two or three minutes, make pasta at home, when the dough is more difficult to knead smooth, you can use this method, and then continue to cover with plastic wrap, relax for 5 to 8 minutes, repeat 2 to 3 times, and the dumpling skin will be very strong

5. The rest is the part of the filling, do it first, or do it later, the assorted stuffing can be increased or decreased according to your preference, the zucchini carrots are rubbed into shreds, cut slightly smaller, add salt to marinate the juice, squeeze out the juice and set aside

6. Put a little oil in the pot, boil until it is 3 to 4 hot, pour the beaten egg mixture into it, just pour it in, you can use chopsticks to stir it in a circle, so that the scrambled eggs are fragrant and soft, and you don't need to cut them, they are all broken, and let them cool for later use

7. Soak dried shiitake mushrooms in advance to be soft, if you forget to soak them and are in a hurry to eat, you can use this trick, prepare warm water and add salt, put the dried shiitake mushrooms in it, cover the lid and soak for about 15 minutes

8. After soaking softly, add some dry flour, scratch and knead and wash, cut into small pieces, and put them in a pot to dry fry for a while

9. It is also poured together after cooling, add shrimp skin, add some salt, pepper, chicken powder to taste, beat an egg to increase the viscosity of the filling, stir evenly, and the filling is ready

10. Cut the loose dough into pieces with a scraper, knead it into strips, and then cut it into the desired size, or knead it into a small agent, sprinkle with some dry flour to prevent sticking

11. Roll out a round slice with a rolling pin, put the filling, wrap it into a favorite shape, a kind of crescent moon dumpling often made by Xiaoyuan, fold it in half, glue it at a point in the middle, and push out three or four pleats on the left and right, which forms a crescent

12. Make more each time, 3 to 7 days' amount, put it in the refrigerator and freeze it, and eat it within a month, dumplings of this shape can be steamed, boiled, fried, and fried

Let's cook and eat today, three open dumplings, two open noodles, two cold water during the period, boil until the dumplings are round, eat directly, or adjust a dipping sauce to eat? It's up to you!