Cucumber and egg dumplings
Step 1 . Prepare the ingredients (Figure 1)
Step 2 . (Figure 2)
Step 3 . Put the flour into a basin, add an appropriate amount of water in several times, knead it into dough, cover it with plastic wrap and wake up for 30 minutes (Figure 1)
Step 4 . (Figure 2)
Step 5 . (Figure 3)
Step 6 . Put an appropriate amount of edible oil into the pot, pour in the egg liquid and fry until cooked (try to fry it into pieces) to cool and set aside
Step 7 . Wipe the cucumbers into silk, marinate them with salt to get water (you can add more, and there is no need to put salt in the later stage). Squeeze the water dry, chop them up and set aside (Figure 1)
Step 8 . (Figure 2)
Step 9 . (Figure 3)
Step 10 . Put cucumber and eggs into a small basin and add thirteen spices + sesame oil to taste
Step 11 . Mix well for standby
Step 12 . Knead the dough well after waking up
Step 13 . Rub long strips
Step 14 . Divided into dosage
Step 15 . Knead evenly and press flat
Step 16 . Roll into dough
Step 17 . Take a piece of dough, put in an appropriate amount of stuffing, seal it, and wrap it into dumplings (Figure 1)
Step 18 . (Figure 2)
Step 19 . (Figure 3)
Step 20 . (Figure 4)
Step 21 . Put an appropriate amount of water into the pot and boil it. Put in dumplings (boiled twice with plain dumplings) and take them out after cooking (Figure 1)
Step 22 . (Figure 2)
Step 23 . (Figure 3)
Step 24 . Finished product drawing (I)
Step 25 . Finished product drawing (II)
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