Pu Cai Dumplings
1.
After picking the cattail, wash it and put it in the basket to control the water
2.
Stir the pork forefoot with green onion and ginger into a minced meat, pour it into a large bowl, add cooked lard, salt, fresh shellfish, pepper, and sesame oil and stir well
3.
Cut the cattail into small pieces and put it into the blender container.
4.
In a few seconds, the catkins will be mashed into crumbles.
5.
Stir all the pucai and put it into a large bowl of meat filling, stir well with chopsticks, and the pucai meat filling is ready.
6.
Add a small half teaspoon of salt to the flour, stir and knead a smooth surface with an appropriate amount of water
7.
Roll the dough into long strips and cut into small pieces of equal size
8.
Knead the small medicament round and squash it into a dumpling wrapper.
9.
Take a dumpling wrapper, and put the meat stuffing in the middle
10.
Fold in half and squeeze the middle of the dumpling wrapper with your fingers
11.
Fold out the crease on one side first.
12.
Change hands and fold the other side to the opposite crease
13.
Make multiple dumplings
14.
Boil half a pot of water in a pot
15.
Carefully drop the dumplings one by one along the side of the pot and flick them a few times with a spatula.
16.
Boil the chilled water on a high fire, and boil the chilled water three times in a row. The dumplings will be cooked when they are all floated.
17.
The dumplings are placed on a plate, and garlic, balsamic vinegar and sesame oil are added as a dipping sauce to a small dish. If you like spicy food, add some chili oil.
Tips:
Because cattail has more water, the seasoning is blended with the minced meat first, and then the minced cattail is mixed. This can reduce the water output rate of the cattail during the packaging process.
The dumpling dough should be kneaded slightly softer, and the dough should be covered with dry flour when rolling. It is easier to pinch the dough when making dumplings.
When cooking dumplings, use a spatula to slowly move the dumplings to prevent sticking.
