Cucumbers contain a wealth of vitamins and various minerals, and moderate consumption is absolutely beneficial to the human body, able to clear heat and detoxify, lose weight, prevent cancer, etc. Steamed dumplings with cucumber and egg filling is one of the eating methods, the general home-style method is relatively simple, but the ingredients must be in place.

First, the home-style method of making steamed dumplings with cucumber and egg filling

1. Put flour in a basin, add water, and knead it into a dough, let it rest for about an hour. If you need to freeze the dumplings for later use, the dough should be well-leavened, so that the dough skin is not prone to bubble when boiling frozen dumplings.

2. Shred the cucumber and place it in a container, sprinkle a little salt and mix it, then let it sit for a while until the cucumber releases a lot of water, squeeze the water out of the cucumber. Finally, chop it into a paste-like consistency. (Adding salt is to make the cucumber release water faster, if you add too much here, you can add less later when adjusting the filling. According to the size and amount of cucumber you have, the amount of salt is not very important, just put a little less here first, so it’s easier to adjust the saltiness later.)

3. Crack the eggs into a bowl and beat them. Heat the pan with oil, reduce the heat to low when the oil is 70% hot, pour in the egg liquid, stir quickly with chopsticks to break the eggs, and turn off the heat immediately. If the egg pieces are too large, you can press them with a spatula after turning off the heat. (Remember to use low heat, you can turn off the heat when the eggs are stirred, so that the eggs are tender.)

4. Mix chopped cucumbers and eggs, add chopped green onions, salt, Shisan spice, two spoonfuls of vegetable oil, and stir well to make the filling.

5. Roll out the dumpling skin, wrap the dumplings, and cook them in boiling water until they are ready to eat.