Mint Dumplings
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Take a look, the mint seedlings that were pulled out are still a small part of them, HOHO, it really grows.
2. Remove the stems and old leaves of the mint, and blanch the remaining part with boiling water.
3. The hot mint slightly controls the water without squeezing out the water. After chopped, chop the mint together with the meat until it becomes fluffy.
4. Add eggs and all other ingredients, use chopsticks to beat in one direction
5. Hey, white and fat dumplings are ready, look, all of them have small bulging belly
6. The mint dumplings with thin skin and big stuffing are out of the pan, take a bite, cool and fragrant, come fresh~
