Main ingredients: 600g pork filling, 750g sophora flower, 450g flour

Accessory ingredients: 100g chives, appropriate amount of ginger, a little pepper powder, appropriate amount of salt, appropriate amount of sesame oil, appropriate amount of oyster sauce, a little MSG, a little cooking wine

1. Soak the freshly picked Sophora japonica flowers in clean water for 15 minutes, wash them thoroughly and set aside.

2. Prepare fresh pork filling.

3. Wash a little leek and a piece of ginger.

4. Mix the flour with cold water to form a soft dough and let it rest for 20 minutes.

5. Put the meat filling into a container, add minced ginger, an appropriate amount of sesame oil, an appropriate amount of cooking wine, an appropriate amount of Sichuan pepper powder, a little pepper, salt, an appropriate amount of soy sauce, oyster sauce, a little MSG, and mix it with chopsticks Beat vigorously, add a little water, and stir until the meat filling becomes sticky.

6. Blanch the Sophora japonica in boiling water, take it out, and cool it with cold water to squeeze out the water.

7. Put the blanched Sophora japonica flowers into the meat filling and stir evenly. Chop the leeks, mix well with a little sesame oil, and mix into the stuffing later.

8. Knead the risen dough evenly, add the dough and roll it out.

9. The next step is to make dumplings, and make the dumplings.

10. After adding enough water to the pot to boil, add the wrapped dumplings and push them twice along the side of the pot with a spoon to avoid sticking. After boiling, add a little cold water, push twice, and then the dumplings are cooked.

11. Take it out and put it on a plate, add vinegar or chili oil according to personal preference, and eat.

12. Take a bite, and the sweet taste of sophora flowers immediately fills your taste buds. The aroma of pork and the sweetness of sophora flowers make it very layered when chewed. It’s so delicious!