The three most avoidable things in shepherd’s purse dumplings are as follows:

1. Do not put five-spice powder. What we eat when eating shepherd’s purse dumplings is its freshness. Adding five-spice powder will cover it up. of umami.

2. Do not put cooking wine. Although cooking wine can remove the fishy smell, its principle is to take away the fishy smell by volatilizing when exposed to heat. The dumpling filling is wrapped inside, and it cannot evaporate when the dumplings are cooked and heated. Yes, so the dumpling fillings added with cooking wine are not only not fragrant, but also have a strange smell.

3. Do not add sesame oil, because the fragrance of sesame oil is too strong and will cover up the delicious taste of shepherd's purse.

Notes on making dumplings stuffed with shepherd’s purse.

When making dumplings stuffed with shepherd’s purse, don’t put too much shepherd’s purse, because shepherd’s purse is a wild vegetable and does not contain as much juice as leeks and cabbage. If you add too much shepherd’s purse when making dumplings, it will taste bad. It will be dry and not tender enough. I usually use a ratio of pork to shepherd's purse of 3:1.

When preparing dumplings stuffed with shepherd’s purse and meat, adding pepper water is the key to the deliciousness of the dumplings. It can not only remove the fishy smell of the meat stuffing, but also increase the flavor and make the dumplings tender and juicy. In addition, , adding a little white sugar can neutralize the green and astringent taste of shepherd's purse, making it taste sweet and delicious.