Purslane Steamed Dumplings

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

by Pomegranate tree 2008

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

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

Purslane Steamed Dumplings

1. Clean the purslane.

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

3. After it changes color, take it out and put it in cold water, let it cool thoroughly, and control the moisture for later 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 a few times with a knife to keep it from getting too long.

6. Add leeks, cooking oil, salt, and MSG to taste.

7. After kneading the dough again, knead it into long strips, then divide them into medium-sized noodles, roll them into a disc with a rolling pin, and wrap the prepared fillings.

8. After that, you can steam it in the pot. Put the steamed buns on the basket. After SAIC, the time will be counted. 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 about 8 minutes.

Tips:
1. Bitterroot itself has a bit of sourness and is relatively soft, so don't make it into the stuffing alone. Here, you can add leeks or boiled 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.