Wild vegetable dumplings
Overview
Nowadays, chemical fertilizers and pesticides are flooding people's dining tables, and wild vegetables are gradually being sought after by the general public. I picked some wild vegetables during my spring outing today and took them home and made them into dumplings for everyone to taste.
Tags
Ingredients
Steps
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The first step, of course, is to pick wild vegetables. Doing it yourself will naturally taste different. This is wild shepherd’s purse
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Pick out the weeds, wash them, boil water in a pot, turn off the heat and add shepherd's purse to blanch, remove and squeeze out the water
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At this time, you can adjust the meat filling. Add the minced meat filling to the old soup, onion, ginger, cooking wine, salt, soy sauce, thirteen spices, stir clockwise evenly, and put it in the refrigerator.
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Chop the shepherd’s purse
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Chop it into pieces and then chop it for a while. It must be finely chopped to taste
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Put the chopped shepherd's purse and meat filling together and stir clockwise evenly.
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Add flour to water and knead into dough, let it rest for 20 minutes.
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After cutting a strip of dough, knead it into a long strip of the same thickness.
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Cut into small pieces.
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Sprinkle flour and press it into a flat shape. Then you can roll out the dough.
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Put an appropriate amount of filling on the rolled dough, fold it in half and seal
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Press firmly as you go so that the stuffing doesn’t come out.
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Wrap the dumplings and set them aside. Add water to the pot and bring to a boil.
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To cook dumplings, you usually cover the pot and boil it for three times. Each time it boils, add half a bowl of cold water and cover the lid. Repeat three times. Open the lid and cook for another 1 minute. (This is what the old people often say: cover the pot to cook the fillings and open the pot to cook the skins)
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Spring is here, hurry up and pick wild vegetables, it’s just this once a year.
