Pan-fried Zucchini Dumplings

Pan-fried Zucchini Dumplings
21/08/2015 Green Common

IMG-20150819-WA0029

Veggie Mom

SERVINGS: 2-3 People
PREPARATION TIME: 10 Min
COOKING TIME: 30 Min
DIFFICULTY: Medium

INGREDIENTS

  • 2 Zucchini
  • 1/2 catty Dumpling Wrappers
  • 6 Mushrooms (diced)
  • 3 preserved Lion’s Mane Mushroom
  • 3 Tbsp Corn

SEASONING

  • 2 tsp soy sauce
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1 tsp white pepper
  • 1 tsp sesame oil
  • 2 tsp ginger juice
  • 1 tsp corn starch
  • 1 egg white

 

DIRECTIONS

  1. Wash and shred the zucchini, add some salt and let it sit for 10 minutes. Drain the water released.
  2. Fry the chopped mushrooms and lion’s mane mushrooms on a pan with the ginger juice. Place them into a large bowl, add seasonings and mix well.
  3. On a dumpling wrapper, place 1 Tbsp of dumpling fillings. Seal it with some water.
  4. Place the wrapped dumplings onto a pan. Add a cup of hot water. Cover the pan and fried until the water has reduced.

份量: 2 人份
準備時間: 10 分鐘
烹飪時間: 30 分鐘
難度: 中等

材料

  • 意大利青瓜 2條
  • 圓餃子皮 1/2斤
  • 冬菇(切粒) 6隻
  • 即食猴頭菇 (切粒) 3件
  • 玉米 3湯匙

調味料

  • 醬油 2茶匙
  • 鹽 1茶匙
  • 糖 1/2茶匙
  • 胡椒粉 1茶匙
  • 麻油 1茶匙
  • 薑汁 2茶匙
  • 豆粉 1茶匙
  • 蛋白 1隻

做法

  1. 將翠玉瓜洗淨,刨絲,下些鹽等十分鐘自然出水,之後榨乾水分。
  2. 冬菇粒及猴頭菇粒放鑊用薑先炒熟,再把全部材料放入大碗中,加入調味料拌勻。
  3. 在餃子皮上放約一湯匙餡料,包好沾水封口。
  4. 放入鑊中輕微煎香後加入一杯熱水,蓋上鍋蓋,煎至收水便成。