Delicious Shepherd's Purse Fried Dumplings
1.
My mother and I both love to eat pan-fried shepherd’s purse stuffed dumplings. When spring comes, we go to the field with my mother to pick pure wild shepherd’s purse. The fillings fried with shepherd’s purse are not only nutritious and healthy, but also special and delicious. Make buns, pies, spring rolls, etc. The detailed method is as follows: https://m.meishij.net/html5/r_news.php?id=1963793&wx_s
2.
Let's make dough! Pour the salt and the wheat core powder into a large basin and mix evenly, then pour a small amount of water (warm water in winter, cold water in summer) with chopsticks and stir it into cotton wool. When there is no dry powder in the basin, start to knead it slightly. For harder dough, make sure to knead the dough smoothly. The higher the quality of the flour, the greater the water absorption, so the wheat core flour has more water than the general flour
3.
Then buckle the kneaded dough and let the basin stand for about half an hour.
4.
Cut a few pieces of dough after standing, and then knead it into long strips (the remaining dough is placed in a fresh-keeping bag to prevent the dough from cracking)
5.
Then use a scraper to evenly cut into small sections, and press it with the palm of your hand to the flat dough
6.
Then use a rolling pin to roll up, down, left, and right to make a round dough. The edges are slightly thinner than the middle roll. If you want to eat delicious dumplings, don’t buy finished dumpling wrappers. Self-rolled dumpling wrappers are tough and have a strong taste. Dumpling wrappers made with wheat core flour are more vigorous and will not break easily whether they are fried or boiled.
7.
Start making dumplings! There are various ways to wrap dumplings. I often wrap them in crescent shape. It’s very simple. Knead the top and bottom skins on the right side first.
8.
Then use your left hand to fold the upper side skin to the right to overlap it a bit, and then align it with the lower side skin, and repeat this step to the left until it is all kneaded.
9.
The easiest way is this kind of wrapping method, first pinch the upper and lower skins in the middle, and then pinch three pleats on the left and right sides. Dumplings that can’t be eaten can be stored in the fresh-keeping box and can be boiled, steamed, fried, and do not need to be thawed in advance
10.
My favorite is fried dumplings, which can be done in five minutes. Pour a proper amount of oil into the pot and heat it over medium heat, then add the dumplings one by one, fry the bottom golden brown and turn to medium-low heat
11.
Pour in boiling water that is half of the dumplings, cover and simmer
12.
When the water is almost dry, uncover the lid and turn to a low heat to fry the bottom golden brown, then you can put it in the pan and start it!
13.
Dumplings come with some dipping ingredients, stir well with balsamic vinegar and sesame oil. If you like it spicy, you can add some chili oil. Dip in a bite is really delicious. The filling is soft and delicious, and the hand-rolled dumpling skin tastes really good. It’s awesome, it’s strong and delicious, and the bottom of the dumplings is crispy and fragrant
Tips:
1: Wheat core flour has a higher water absorption rate than ordinary medium flour, so the amount of water is more than ordinary flour, and some water should be reserved when kneading the dough with different flours.
2: The shepherd's purse in the filling can be replaced with leeks, Chinese cabbage, beans, etc., the same delicious
3: Roll the dumpling wrapper to be slightly thicker in the middle and thinner on the edges
