Ingredients: 500 grams of wheat flour, 600 grams of shepherd's purse? Accessories: 50 grams of dried shrimps

Seasoning: 5 grams of salt, 3 grams of MSG, 5 grams of soy sauce, 10 grams of green onions, vegetable oil 30 grams, sesame oil 10 grams

Production process

1. First remove the impurities from the shepherd's purse and wash it with clean water;

2. Chop the shepherd's purse and put it aside Put it into a basin;?

3. Add dried shrimps, refined salt, monosodium glutamate, soy sauce, chopped green onion, vegetable oil and sesame oil to the shepherd's purse basin; mix well to form a filling;

4. Mix the flour with water. Knead the moderately soft dough evenly;

5. Roll into long strips, cut into small dough pieces, and roll into dumpling wrappers;

6. Fill with stuffing and knead into raw dumplings;< /p>

7. Put it into a pot of boiling water and cook it, take it out and put it into a bowl;

8. Dip it in the seasoning and serve. ?

Food dough (about 2 cups of flour)

Stuffing: 500g shepherd’s purse, 400g pork stuffing, 1 tablespoon Shaoxing wine, minced green onion, minced ginger, appropriate amount of salt, sesame oil Appropriate amount?

1. Remove old leaves and roots from shepherd’s purse, wash and blanch them in boiling water with a little salt, take them out and soak them in cold water immediately;

2 . Chop the pork filling finely, mix in all the seasonings, and stir-fry in a hot pan with oil until it is half cooked;

3. Chop the drained shepherd's purse and put it to dry. Mix well into the cold meat filling and add sesame oil;

4. After the dumpling wrapper is ready, add an appropriate amount of filling and shape it;

5. After the water boils, add the dumplings , cook until it floats, pour water twice and take it out for consumption.

Operation Notes

1. Shepherd's purse "eats" oil, so you need to put more meat filling and sesame oil, otherwise it will taste dry and have a bad taste;

< p>2. Shepherd's purse is not only delicious, but also extremely nutritious. It is a food that you should eat more in spring to soften the liver and nourish the lungs. However, because shepherd's purse contains oxalic acid, it will be more beneficial to the body to blanch it in hot water when eating;

3. Personally, I prefer to eat vegetable dumplings with a crisper texture, so I will stir-fry the meat filling in advance to shorten the cooking time. In fact, you can also make it directly with raw meat filling.

Ingredients: wheat flour (600g) pork (fat and lean) (300g) shepherd's purse (500g)

Seasoning: green onion (25g) ginger (5g) salt ( 10g) soy sauce (25g) pepper (2g) MSG (2g) sesame oil (20g)

Preparation method

1. Wash the shepherd's purse and put it in the Blanch it briefly in boiling water, take it out, soak it in cold water, take it out again, squeeze out the water, and chop it into pieces; wash the pork and chop it into minced meat; peel the onions and ginger, wash them, cut them into pieces, and set aside.

2. Put the minced pork into a basin, add minced green onion, minced ginger, soy sauce, refined salt, monosodium glutamate, pepper, sesame oil and mix well, then add minced shepherd's purse and mix well to form a filling.

3. Put the flour into a basin, pour in water and mix it into a dough. Knead it thoroughly for about 1 hour and shape it into long strips. Divide it into small portions of about 10 grams each and flatten them one by one. Roll out the dumpling skin into a round shape with thinner edges and thicker middle. Wrap in the fillings and shape into a dumpling green.

4. Put the pot on the fire, pour in water and bring to a boil, add the dumplings into the dough, and gently push it in one direction with a spoon until the dumplings float to the surface. Cover the pot with a lid. , use a boiling but not boiling heat, simmer for four to five minutes, pour in a little cold water, boil again and then pour in cold water, cook until the dumplings are cooked through, and then serve