Dumplings are a traditional food in China, full of symbolic meaning. The preparation of dumplings is simple, with a variety of types. Zucchini and egg dumplings are a refreshing option and have a pleasant taste. Zucchini and egg dumplings can be boiled or steamed, with different textures.

1. Add warm water to the flour little by little, beat the flour with your hands to form snowflake-like lumps, then knead the flour lumps into a ball, cover it with a damp cloth and let it rest for half an hour before kneading it smooth. Wash the zucchini, beat the eggs, and prepare the flour and Vermicelli by soaking them in water. Grate the zucchini, sprinkle salt, marinate for 10 minutes to remove moisture, beat the eggs, fry them, add scallions, shrimp, and mix all the ingredients together with salt, MSG, and five-spice powder, then mix well. Knead the dough into a thin, long strip, cut it into pieces, roll out the wrappers, and stuff them. Make a small bowl with your left hand and pinch the edges of the dumpling with your right hand. Add some salt to the pot when boiling the dumplings to prevent them from sticking together. After the water boils, add a small bowl of cold water, and when it boils again, you will see that the dumplings have all floated to the surface. Turn off the heat and use a slotted spoon to remove the dumplings.

2. Add a little salt and cooking wine to the eggs and beat them, then fry the eggs in a hot pan with hot oil and set aside to cool. Grate the zucchini into strips, sprinkle a little salt, remove the moisture, mix the zucchini strips with some oil and cumin powder, add the eggs, and mix well with the shrimp to enhance the flavor. Mix the dough with the water from the squeezed zucchini strips, knead it into a long strip, cut it into small pieces, flatten them, and roll them into dumpling wrappers. Place a filling on a wrapper, fold it over, pinch it shut, and you have a dumpling! Bring the water to a boil, add the dumplings, cover the lid, and bring the water to a boil again. Add a little cold water, repeat twice, and when the dumplings float to the surface, they are ready to be taken out and served!

3. Wash the zucchini, cut it in half, and grate it into thin strips using a grater! Sprinkle some salt, marinate it to remove excess moisture! Break two eggs, beat them, add scallions, ginger, crushed shrimp, and stir-fry on the stove with oil until cooked. Stir with chopsticks when the eggs are added to the pan to make scrambled eggs! Then there’s no need to hassle with chopping the eggs! The shrimp are too big! Cut as desired or not at all, depending on personal taste! Remove the excess moisture from the marinated zucchini strips, mix with the scrambled eggs, add peanut oil, sesame oil, chicken bouillon, salt, thirteenth spice, soy sauce, and mix well! Ready-made dumpling wrappers are used for convenience! When wrapping dumplings, since the dough is a bit dry, put the filling in place, wet your fingers with a little water and rub it on the edge of the dough, so that the dumplings won’t leak!