Layered Zucchini, Shrimp and Egg Dumpling Cake
西葫芦虾仁鸡蛋饺子千层面
A layered steamed cake of thin dumpling wrappers filled with zucchini, chopped shrimp and scrambled eggs.
Published · Updated
English adaptation and editing of authorized supplied recipes: Chinese Home Cooking.
Ingredients
Quantities are included where specified in the original recipe.
- 2eggs
- 1zucchini, shredded
- 1 spoonfulsalt, for drawing water from zucchini
- 100 gpeeled shrimp, chopped
- pepper, type not specified
- sesame oil
- 1 leafcabbage, for lining the bowl
- enough for about 5 layers and the topthin dumpling wrappers
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Step-by-Step Instructions
- 01
Scramble the 2 eggs into small pieces.
- 02
Shred the zucchini, mix it with 1 spoonful of salt, and leave it for 5 minutes. Squeeze out the released water.
- 03
Mix the squeezed zucchini with 100 g of chopped shrimp, the scrambled eggs, pepper and sesame oil.
- 04
Line the bottom of a bowl with a cabbage leaf and add a layer of filling.
- 05
Alternate thin dumpling wrappers and filling to make about 5 layers. Cover the top with a dumpling wrapper.
- 06
Put the bowl in a steamer with cold water and steam for 20 minutes, following the picture tutorial.
Illustrated Cooking Guide
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Cooking Method
Layered Zucchini, Shrimp and Egg Dumpling Cake
A layered steamed cake of thin dumpling wrappers filled with zucchini, chopped shrimp and scrambled eggs.
Ingredients
- 2eggs
- 1zucchini, shredded
- 1 spoonfulsalt, for drawing water from zucchini
- 100 gpeeled shrimp, chopped
- pepper, type not specified
- sesame oil
- 1 leafcabbage, for lining the bowl
- enough for about 5 layers and the topthin dumpling wrappers
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Method
- 01
Scramble the 2 eggs into small pieces.
- 02
Shred the zucchini, mix it with 1 spoonful of salt, and leave it for 5 minutes. Squeeze out the released water.
- 03
Mix the squeezed zucchini with 100 g of chopped shrimp, the scrambled eggs, pepper and sesame oil.
- 04
Line the bottom of a bowl with a cabbage leaf and add a layer of filling.
- 05
Alternate thin dumpling wrappers and filling to make about 5 layers. Cover the top with a dumpling wrapper.
- 06
Put the bowl in a steamer with cold water and steam for 20 minutes, following the picture tutorial.
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