Name: [northeast] Mother-in-law Ding-wild Vegetable Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 2g ginger; 1/2 a spoon pepper powder; 1/2 a spoon Oyster sauce; 5g shallot; 1 tablespoon salt; 2 tablespoons Vegetable oil; Some water; 500g Mother-in-law; 400g pork; 1/2 a spoon Cooking Wine; 1 tablespoon Chicken Essence; 1/2 a spoon sesame oil; 1/2 a spoon Soy sauce

[northeast] Mother-in-law Ding-wild Vegetable Dumplings

by Jin Feng Qiwu

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

As a northeastern person, I love to eat dumplings and make dumplings. I have tried various fillings, such as leek and egg, onion meat, celery meat, green pepper filling, sauerkraut meat, cabbage meat, radish filling and so on. But the most local characteristic is the dumplings stuffed with mother-in-law's. Mother-in-law Ding, the scientific name dandelion, has a lot of fields in the northeast. It can be used as a cold dressing or stuffing. It can be regarded as a characteristic dumpling of the farmer's place, and it has been introduced as a local cuisine feature. Let's make dumplings with wild vegetables today.
Dandelion is not only rich in nutrition, but also has high medicinal value. Therefore, it is not an ordinary ordinary special vegetable, but a kind of precious food therapy vegetable. How to eat? "Compendium of Materia Medica" has a sentence: "Dandelion tender seedlings are edible, raw food is especially good for treating infectious diseases." It can be seen that dandelion can be fried and eaten, and it can also be used as a cold dish. Of course, it can also be combined with other dishes and condiments to cook into a variety of good food and therapy products with good color, fragrance and flavor. "

[northeast] Mother-in-law Ding-wild Vegetable Dumplings

1. Prepare the ingredients

[northeast] Mother-in-law Ding-wild Vegetable Dumplings recipe

2. Reconciliation, wake up for a while

3. Mother-in-law Ding blanched after washing, and rinsed with cold water, this was not before blanching

4. Remove the water, put it on a cutting board and chop

5. Stuffing: Put a little green onion and ginger, half a teaspoon of light soy sauce, half a teaspoon of oyster sauce, a little sesame oil, pepper powder, cooking wine, one teaspoon of salt, one teaspoon of chicken essence, put them together and stir with the minced meat filling.

6. Grab the diced mother-in-law and put it in the meat filling and stir evenly

7. Divide it into a uniform small dose, roll it out and wrap it up

8. Bring the water in the pot to a boil, add the dumplings, add a little salt, and cook for 8 minutes. When the dumplings rise to smell, turn off the heat and remove them.