Ingredients: pork stuffing 200g, shepherd's purse, soy sauce, salt, flour 300g, cold water 135g, shrimp skin, laver and coriander.

Production process:

1. Add about 1 g salt and cold water to flour, knead into dough, and then cover with plastic wrap;

2. Add cold water to the pork stuffing and beat it into paste, then add soy sauce and salt and stir to taste;

3. Press the wonton skin out with a dough press;

4. Chop the blanched shepherd's purse, put it in a meat bowl and mix well, and start making wonton;

5. Put shredded laver, shrimp skin, coriander segments and soy sauce into a bowl;

6. Cook wonton and scoop the cooked wonton and soup into a big bowl!

Steamed dumplings with pork shepherd's purse

Dough material: flour 1000g, yeast 10g, sugar 20g.

Stuffing: 500g shepherd's purse pork stuffing, vegetable oil, soy sauce and salt.

Production process:

1. Knead the dough first, cover it and ferment;

2. Wash shepherd's purse with salt water, blanch it with cold water and cut it into pieces;

3. Stir-fry chopped green onion, stir-fry pork stuffing, add salt and soy sauce, and turn off the fire;

4. Pour shepherd's purse into minced meat and mix well for later use; After the dough is fermented successfully, roll the dough round;

5. Put a proper amount of pork shepherd's purse stuffing on the round skin and wrap it into a jiaozi shape, then put it on the steamer drawer, cover it and simmer for 20-30 minutes;

6. After 6.SAIC is boiled, steam for about 20 minutes. Do not open the lid after steaming, and then open the lid after 5 minutes, so that the dough will not shrink due to sudden cooling.

Pork shepherd's purse fried dumpling

Ingredients: 250g flour, water 135g, 200g pork stuffing, shepherd's purse, soy sauce, soy sauce, salt.

Production process:

1. Knead the flour into dough with cold water, and then lick it to make the dough more moist;

2. Add soy sauce, salt and soy sauce to the pork stuffing, add water and stir in one direction;

3. Wash shepherd's purse, blanch it, chop it into powder, and mix it with meat stuffing evenly;

4. After the dough is baked, roll it into a thin and thick disk;

5. Make all the dough bags into pot stickers;

6. Pour a little oil into the pot, evenly put the pot stickers into the pot, and fry the bottom of the pot stickers into golden brown with low fire;

7. Turn it over, so that there are also branded marks on the pot stickers, which is more appetizing;

8. Turn the pot stickers over again, pour a little water, turn to low heat, cover the lid, and simmer for about 3 minutes;

9. When the paste becomes brittle, take it out.