Steps

1. Soak the watercress in salt for a while and wash it. Put it in a pot and blanch it.

2. Fish out and put in cold water to cool.

3. Squeeze the water and chop.

4. Watercress and minced meat together in the oil.

5. Put the right amount of salt and stir into the filling.

6. Flour and water and make dough.

7. Roll out into long strips and divide into small doses.

8. Roll out the dough.

9. Wrap with filling.

10. Close the mouth to form a lace.

11. Boil water in a pot and add dumplings.

12. Add cold water twice and the dumplings will float.

Tips

Janine's Tips:

1. Watercress is softer after blanching, so it won't break the skin of the dumplings.

2, when cooking dumplings to add two times cold water dumplings are cooked.