I went for an outing during the Qingming Festival and found a large field of wild cress. My mother ripped off all the leaves, not to mention leaving only the stems to stir-fry shredded pork. Looking at the tender leaves, she felt reluctant and wanted to make dumplings to eat. Wild cress is particularly fragrant and tastes better than celery dumplings!

Simple

cook

vanilla

half an hour

Main ingredients

Wild cress leaves 100g

Pork 100g

Excipients

seasoning

Appropriate amount of salt

2 tablespoons oil

A little ginger

1. Country cress, red-stemmed.

2. Take the leaves and wash them.

3. Boil the water and scald it.

4. Take it out, put it in cold water, squeeze out the water slightly, and chop it into pieces.

5. Add minced meat, salt and a spoonful of cooking oil.

6. Add an egg and beat until stiff.

7. Wrap the mixed filling into dumpling wrappers.

8. After folding in half, fold the left side inward.

9. Fold the right side inwards and pinch it tightly.

10. Cook the wrapped dumplings in a pot under boiling water.

11. Wild cress has a strong fragrance.