The capers do not need to be blanched. The practice of caper dumplings:

Main ingredients: 500 grams of flour, a little meat filling, a little caper.

Accessories: a pinch of salt, a pinch of ginger, a pinch of soy sauce, a pinch of green onion, a pinch of chicken essence, a pinch of peanut oil.

1, flour and water into a soft and hard dough.

2, wild capers pick clean, dry water.

3, the capers do not need to boil, directly chopped into the filling.

4, pork filling, add soy sauce, salt, ginger, chicken mix well to taste, then add peanut oil mix well to lock the flavor, and then add chopped green onion mix well.

5, chopped capers directly into the meat, mix well, dumpling filling is ready.

6: Pull the dough into small doses, flatten them, and roll them into dumpling skins that are slightly thicker in the center and thinner on the sides.

7: Wrap the dumplings with the filling, pinch them tightly, and put them on the cover curtain.

8: Repeat until all the dumplings are finished.

9: Put water in a large pot, boil it and cook the dumplings, then pull out the dumplings when they are cooked through.

10: Dip the dumplings in rice vinegar or garlic paste and eat.