1. Prepare the ingredients and wash the shepherd's purse.
2. Prepare the ingredients and wash the grass heads.
3. Prepare the ingredients, wash the vegetables, and break them into one leaf and one leaf.
4. Prepare the pot, boil it in clean water, blanch the above three kinds of vegetables, remove them, and put them in cold water.
5. Drain the water and squeeze the water out of the vegetables as much as possible. (Shepherd's purse and grass head can help the vegetable stuffing to drain, only put the green vegetables, it will be slippery and sticky when twisted by hand)
6. Put an appropriate amount into the vegetable shredder and smash until it is broken.
7. After crushing, the moisture in the vegetables is released, and the moisture needs to be squeezed out again.
8. After squeezing dry as shown in the picture.
9. Add salt.
10. Add chicken essence.
11. Add vegetable oil. Stir well evenly. (You can taste the taste at this time, control the amount of salt, and then add raw meat, which is no longer suitable for taste)
12. Add the minced meat, add some salt in an appropriate amount, and stir well. (The salt added at this time only needs to make the meat taste, the taste in the dish has been controlled before)
13. You can also add some pepper if you like.
14. Prepare dumpling skins, just make dumplings! (Southerners, with limited techniques, you can Baidu by yourself)
Tips:1. Dumplings are mainly stuffing. The grass head and shepherd's purse are put in to squeeze the water and have a rich taste. The taste of the stuffing is controlled twice, which is more convenient. 2. When making dumplings, the edge of the dumpling wrapper is slightly moistened, which makes it easy to pinch. 3. When cooking dumplings, after the dumplings float for the first time, add cold water again, and then wait for them to float. If the dumplings are thicker, repeat twice to ensure they are well cooked.
