Dumplings are a traditional delicacy that must be eaten during festivals. However, if you want dumplings to be delicious, the most important thing lies in their fillings. The most common fillings are leeks, eggs, pork, cabbage, etc.

Now that we have entered spring, the temperature has risen, everything has begun to sprout, and it is the best time to eat wild vegetables.

Different wild vegetables have their own delicious ways to eat them, but some wild vegetables are particularly suitable for making dumpling fillings, which are very delicious when made into dumplings.

When it comes to which wild vegetables are the best to use for dumpling fillings, the following 5 kinds of wild vegetables are indispensable. Let’s take a look!

Alfalfa is the most common wild vegetable here in my house. It usually sprouts sprouts around the Qingming Festival every year. At this time, the alfalfa has just emerged from the ground, is particularly fresh and tender, and tastes great.

In addition, alfalfa has relatively high nutritional value. It can be made in a variety of ways. It can be used cold or hot, and has different flavors. The soup noodles made with it are my favorite.

However, after cleaning the collected alfalfa and adding some meat filling to make dumplings, it is also very delicious.

Dipicai is also known as Diruan, Di fungus, etc., and because it looks very much like the fungus, many people also call it Di fungus.

Ground vegetables grow in humid places, and are most common in rural areas after rain in summer. Once the sun comes out and bask in the sun, they will hide again.

Although ground vegetables are not very eye-catching, they are rich in protein, vitamins, etc. and have relatively high nutritional value. Many people will pick them up and eat them after the rain in summer.

There are many ways to eat ground vegetables. In addition to stir-frying and making soup, we prefer to pair it with potatoes to make steamed buns or dumplings. It tastes very delicious.

In my family, gray vegetables are generally called gray strips. They mainly grow in fields, roads, water channels and other places. They used to be treated as weeds, but with people's pursuit of wild vegetables, they have become very popular in recent years, and they are also dried in the sun.

The price of dried gray vegetables is also quite considerable.

Although gray vegetables are not very eye-catching, they are rich in nutrients. In spring, gray vegetables are the most fresh and tender. After summer, the stems and leaves become old and taste less fresh.

There are many ways to eat gray vegetables. They are very appetizing when stir-fried and served cold. The fresh and tender gray vegetables are boiled and chopped, paired with some meat fillings, and made into dumplings.

Among many wild vegetables, shepherd's purse is also a favorite among people, and can be seen everywhere in fields and on both sides of the road.

Shepherd's purse is not only rich in nutrients, but its medicinal value is also very high.

Shepherd's purse can be eaten at any time except in winter, and there are many ways to eat shepherd's purse. Some people like to use it cold, while others like to make soup. However, I prefer to pair it with pork to make a delicious meal.

dumplings.

Purslane, also known as purslane, purslane, longevity vegetable, etc., is a common wild vegetable in summer.

The stems and leaves are soft and can be cooked like spinach, making it a great salad dish in hot summer weather.

However, many people like to mix it with pork to make stuffing and wrap it into wontons or dumplings, which is delicious and delicious.