Boiled Zucchini Dumplings

Zucchini is one of my favorite vegetables, and boiled zucchini dumplings are my favorite. Let me share with you how to make them:

Boiled Zucchini Dumplings

Ingredients: 4 cups of flour, zucchini, dried tofu, 1 teaspoon of salt, 200 ml of boiling water

practice:

1. Knead the dough and let it rest for 30 minutes;

2. Pinch into small pieces;

3. Roll out the dough and make dumplings;

4. Put a little oil in the pot, fry over high heat for 2 minutes, pour in 50 ml of water, turn to medium heat, cover with lid and simmer for 5-8 minutes.

It's fine.

How to make the filling:

1. 5 small zucchinis, some dried tofu, some green onion and ginger;

2. Cut the zucchini into shreds and add 1 tablespoon of salt; and chop the dried tofu.

3. Wait for 5 minutes;

4. Precipitation and water extrusion;

5. Fry the tofu foam until cooked;

6. Mix all the ingredients together, add a little soy sauce, pepper powder and sugar. The filling is so fragrant, you can eat the filling while making dumplings.

Features: Fried dumplings, charred on the outside, crispy and delicious when bitten, the filling is very fragrant, the boiled dough skin is very chewy and looks crystal clear.

Dietary effects:

1. Zucchini has the effects of clearing away heat and promoting diuresis, relieving restlessness and thirst, moistening the lungs and relieving cough, and reducing swelling and dispersing nodules;

2. It can be used as an auxiliary treatment for edema, abdominal distension, thirst, sores, nephritis, ascites due to liver cirrhosis, etc.

3. Zucchini contains an interferon inducer, which can stimulate the body to produce interferon, improve immunity, and play an anti-viral and anti-tumor role.

Use. Zucchini is rich in water and has the effect of moisturizing the skin.

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