Mandarin duck steamed dumplings

Overview

During the cherry blossom season, we also want to look cute and cute when eating shepherd’s purse dumplings. We can make mandarin duck dumplings and arrange them like flowers to make our lives beautiful! The annual shepherd's purse delicacy season has come to an end. My husband said that he has been craving for shepherd's purse dumplings in the past few days, so he reminded me, didn't he? If you don’t eat it, you’ll have to wait until next year, so start making it quickly. But this year I learned a lesson and prepared some extra shepherd’s purse for storage in the refrigerator. You can also eat shepherd’s purse dumplings in summer!

Tags

• staple food
• pasta
• home cooking
• cantonese cuisine
• old man
• dinner with friends
• dumplings
• dinner
• egg
• flour
• onions
• pork
• shepherd's purse
• salt
• vegetable oil

Ingredients

Steps

1. 1 Make the dough in advance, cover it with plastic wrap and let it sit for a while

   

2. 2 Prepare pork with a fat-to-lean ratio of 2:8, clean it and cut it into small slices or strips

   

3. 3 Use a meat grinder or blender to puree the meat

   

4. 4 Squeeze out the water from the shepherd's purse that has been blanched in boiling water, and prepare finely chopped green onions for later use

   

5. 5 Put minced shepherd's purse, minced green onions, eggs, salt, chicken essence, and pepper into the meat bowl

   

6. 6 Then add appropriate amount of vegetable oil and stir into dumpling filling

   

7. 7 Take out the dough and knead it evenly again, then roll it into large pieces, and use a dumpling wrapper mold to press out the dumpling wrappers. This saves time and makes the size uniform than rolling out the wrappers one by one

   

8. 8 Put appropriate amount of dumpling filling on the dumpling skin

   

9. 9 Put the two sides together, just pinch the middle to fix it, be careful not to pinch the two sides

   

10. 10 Pinch out the middle part of both sides to make a lace

    

11. 11 After pinching, pinch the two ends together and then stretch and shape

    

12. 12 After wrapping all the dumplings, prepare a steamer basket with enough warm water in the pot. Place clean vegetable leaves on the steamer basket to prevent the dumplings from sticking to the basket

    

13. 13 Place the steamed dumplings on the vegetable leaves, leaving some space between each one. Cover with a lid. Boil the water over high heat, then steam over medium heat for 15 minutes

    

14. 14 After the steamed dumplings are cooked, remove the vegetable leaves immediately while they are hot. The vegetable leaves will stick to the dumpling wrappers when they are cold and cannot be removed. Next, to make them look better, you can sprinkle chopped carrots and chopped garlic or chopped coriander into the two pits in the center of the dumplings to garnish them. When eating, dip them in a little homemade spicy oil. The taste is really delicious

    

15. 15 Let’s take a look at the finished product picture