Nutritious and Delicious-purslane Vegetable Dumplings with Dried and Fresh Meat

Name: Nutritious and Delicious-purslane Vegetable Dumplings with Dried and Fresh Meat
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some purslane; Some Fresh meat paste; Some dumpling skin; Some Dried shrimp; Some ginger; Some Chives; Some Soy sauce; Some Cooking Wine; Some salt

by The kitchen of emblica honey

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Purslane, also known as longevity vegetable, longevity vegetable, five elements grass, purslane and so on. There is another name in my hometown: Mouse Ear, which the locals call Ma Cai. It is cold in nature, sweet and sour in taste; it has the effects of clearing heat and detoxification, diuresis and dampness, dispersing blood and reducing swelling.
When I was young, it was common to not grow much in the wild, but in my mother-in-law’s place, the vegetable fields grow everywhere. They are picked back every summer and dried into dried products. At the end of the year, they are used as stuffing for buns.
This is the first time I use it to mix dumpling stuffing with fresh meat. It's great! "

Ingredients

Some Purslane
Some Fresh Meat Paste
Some Dumpling Skin
Some Dried Shrimp
Some Ginger

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Some Chives
Some Soy Sauce

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Some Cooking Wine

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Some Salt

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Nutritious and Delicious-purslane Vegetable Dumplings with Dried and Fresh Meat

1. Purslane taken from the field.

2. Remove the roots and hairs of the purpuras, and then wash them.

3. Bring the water to a boil in the pot.

4. Put the purpuras in a pot, blanch it, turn it with chopsticks, and blanch it to soften it without boiling it again.

5. Put the scalded purslane in the blue and put it aside

6. Put the scalded purslane in the blue and put it aside

7. Let it dry for two or three days and serve.

8. Soak the dried purpuras in water. If you want to hurry up, just use warm water.

9. When the kimchi is dry, you can add the meat paste to the shredded ginger (can be removed when you don’t eat ginger), chopped green onion, cooking wine, light soy sauce, salt, mix well and set aside

10. Wash the soaked purslane and squeeze the water out, blanch it in a pot of boiling water, put it in, and boil it again.

11. After blanching, pass cold water.

12. Squeeze out the water, and chop on a cutting board.

13. Then mix well with the meat and shrimp skins.

14. Then mix well with the meat and shrimp skins.

15. Take a piece of dumpling wrapper and put an appropriate amount of stuffing on it.

16. Pinch the shape you like. Wrapped dumplings.

17. Boil the water in the pot, add some salt, add the dumplings and cook until the dumpling skin bulges.

18. Serve and eat.

Tips:
1. Dried vegetables must be dried thoroughly before they can be stored easily.

2. Add salt to the water to make dumplings not easy to rot.

3. When cooking dumplings, push the spatula in the same direction.