Purslane Steamed Dumplings

Name: Purslane Steamed Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g purslane; Some Cooking oil; a little salt; a little MSG; 100g Chives; 200g Flour

by Pomegranate tree 2008

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Purslane, everyone should be familiar with it, but maybe not many people have eaten it. It has a sour taste. It's not bad to eat less, but if you want to eat a lot, it may not be accepted so much. Now it is going to be made. For the steamed dumplings, fresh leeks are added for a good taste. Of course, you can also add some other things, such as Chinese cabbage. Purslane is not the only one, and the taste is not so sour after eating it. More people will like it. In addition, purslane has many benefits. It can lower cholesterol and improve the elasticity of blood vessel walls, thereby preventing and reducing the occurrence of cardiovascular diseases. In particular, middle-aged and elderly people should eat more to achieve the purpose of prolonging life.

Ingredients

200g Purslane
Some Cooking Oil
a little Salt
a little Msg
100g Chives
200g Flour

Purslane Steamed Dumplings

1. Clean the purslane,

2. Put an appropriate amount of water in the pot, add a little salt to a boil, and blanch the purslane.

3. After it changes color, take it out and put it in cold water, let it cool completely, and control the moisture for use.

4. Add flour to about 65 degrees of warm water to mix it into a dough, let it sit for 30 minutes, and use warm water at a higher temperature to make the dough soft, so that the skin will be soft and not sticky after it is steamed. very chewy,

5. Chop the water-controlled purslane with a knife a few times so that it is not too long.

6. Add leeks, edible oil, salt, and MSG to taste. After adjusting the filling, you can start wrapping.

7. After kneading the dough again, knead it into long strips, then divide them into medium-sized noodles, roll them into a disc shape with a rolling stick, wrap them in the adjusted fillings, and then steam them in the pot. Place the buns on a cage After the SAIC Motor started timing, the time is calculated according to the size of the steamed buns. Because there is no meat, it is just a vegetarian filling, so the time does not need to be too long, usually around 8 minutes.

Tips:
1. Purslane itself has some sour taste and is relatively soft, so don't make it into the filling alone. Here, you can add leeks or blanched cabbage. The taste is good.
2. The steaming time of steamed buns is generally based on the filling and size. The time for vegetarian filling is shorter. If there is meat, it will take longer for the meat to be cooked.