【Purslane stuffing】Dumplings

This morning I actually saw a cluster of purslane in the flower bed in the community. I took a picture for everyone's reference. In fact, this kind of wild vegetable is everywhere. If you can buy it better, if you can't buy it, you can go to the countryside and pull some yourself.

Wash the purslane.

Blanch in boiling water for 1 minute.

Take it out and put it in cold water to freeze, and filter out the excess water.

Place the blanched purslane on a wide platform to dry. It will take two days to completely dry. When drying, be sure to shake them all out and do not pile them together. If they are piled together, the drying time will be extended.

Dried purslane is packed in plastic bags and can be used to make dumplings and steamed buns.

Dried purslane needs to be soaked in very hot water the night before. Soak overnight.

Pinch dry the soaked purslane and chop into small pieces.

For a pound and a half of pork belly, choose the fatter one. Peel and chop finely. The soaked purslane weighed about 3 pounds, and I added another pound of leeks. A total of 4 pounds of vegetables, 2 and a half pounds of meat, one and a half pounds of pork belly, and one pound of beef tenderloin. Generally, it is better to adjust the filling according to the ratio of 2 pounds of vegetables to 1 pound of meat. Because the taste is poor if there is less meat, and it becomes greasy if there is too much meat, this ratio is very good.

Beef tenderloin, choose tenderloin because tenderloin is relatively tender.

One pound of tenderloin minced.

Chop the pork belly into small pieces.

Add 10 grams of minced ginger, 10 grams of minced garlic, 5 grams of light soy sauce, 3 grams of dark soy sauce, 5 grams of oil, 3 grams of five-spice powder, one egg, 20 grams of pepper oil, a piece of thick soup, and 5 grams of salt to the minced meat filling. Stir evenly and let it sit for a while to absorb the flavor.

Chop a pound of leeks.

Stir together purslane, leeks, meat filling, 15 grams of salt, and some sesame oil.

Add flour and water and knead it into a dough. I did not weigh the proportion of flour and water. Knead the dough and let it sit for 30 minutes. Then knead on a chopping board for a few minutes and roll into strips.

Cut into small pieces of 15g each.

Sprinkle dry flour on the dough and flatten it with the palm of your hand.

Roll out the bread into a thick center and thin around the edges, and fill it with dumpling fillings. If you can’t eat it all at once, you can freeze it directly and cook it as you go, which is very convenient.

Boil the water to cook the dumplings and you are ready to eat. After the dumplings are put out of the pot, gently push the spoon forward without stirring back and forth. Bring to a boil over high heat and cook for 1-2 minutes. Then cook over medium-low heat for about 2 minutes. When you see the dumplings are bulging, just cook for 1 minute! There is no need to add cold water when cooking dumplings, and you don’t have to worry about boiling the dumplings when you roll the dough yourself.

【Purslane stuffing】Dumplings

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