Ingredients: shepherd's purse, dumpling skin, minced pork, onion, cooking wine, Jiang Mo, black sesame and raw flour.

Tools: stainless steel basin, pot, shovel.

1. Wash shepherd's purse, blanch it, add a few drops of oil to the water, cut into pieces after cooling, control the moisture, add salad oil and sesame oil and mix well.

2. Add Jiang Mo and cooking wine to the minced meat, prepare 300g of water, add it to the minced meat several times, stir vigorously, add appropriate amount of salt and pepper, and put it in the refrigerator for one hour to quickly remove acid.

3. After the minced meat is taken out, pour it into the chopped shepherd's purse and stir well.

4. Boil the oil in the pot, code it with jiaozi, add raw powder water after a little shaping, the water amount is more than one third of that of jiaozi, cover the pot, and medium heat.

5. When the water is dry, sprinkle chopped green onion and black sesame seeds, cover and wait for the water to dry.