Mustard wrapped dumplings

Method of preparation

1. Capsicum annuum selects the old leaves and roots, washed and put into the addition of a little salt water blanch, fish out immediately into cold water soak;

2. Pork stuffing and then chopped finely, mixed into all the seasoning, and then put into the added oil in a hot pan and sauteed until cooked to eight;

3. Drain the water chestnut Chop the water chestnuts, add them to the cooled meat mixture and mix well, add sesame oil;

4. After the dumpling skin is ready, wrap the dumplings with the appropriate amount of filling and pinch the shape;

5. When the water is boiling, put the dumplings in the pot and cook until they float up, then repeat the dipping of the water twice before removing them from the pot and serving them.

Operation Note

1. Shepherd's purse is more "eat" oil, so you need to put more meat and sesame oil or eat will be dry, bad taste;

2. Shepherd's purse is not only delicious, nutritious and extremely rich, is the spring may wish to eat more soft liver and lungs food, but because of the shepherd's purse contains oxalic acid, so eat with hot water blanching. So eat with hot water blanching in addition to the body will be more beneficial;

3. I personally prefer to eat the texture is also more crispy vegetable dumplings, so the meat will be done in advance of the stir-fry processing to shorten the cooking time, in fact, you can also directly with the raw meat filling production.