Purslane Vegetable Dumpling

Name: Purslane Vegetable Dumpling
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g All-purpose flour; 220g water; 4g yeast; Some purslane; Moderate amount (what you like) Sauce

by Liaonan Crab

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

My friend has a vegetable garden full of seasonal vegetables. He likes to play on weekends and occasionally helps with small tasks. Beans, cucumbers, tomatoes, and purslane that is endlessly chopped are growing wildly in vegetable fields recently. Purslane does not need to be planted manually. It is a kind of wild vegetable with strong vitality. It can be seen everywhere in the field, and it can grow tenaciously in the crevices of the rocks, not to mention the fertile vegetable field, which is so huge that it can be fried in a plate. dish. The first crops in May and June are tender, eat them twice quickly, and then temporarily wipe them out. Otherwise, it will affect the normal growth of vegetables.
Many friends are not unfamiliar with this kind of wild vegetables. I asked everyone how to eat them in the circle of friends. My friends quickly gave the answer, such as blanching cold water, drying roasted meat, making steamed vegetables, making vegetable dumplings, etc. I have done all of these ways of eating. In comparison, I like cooking dumplings the most. Purslane has a more sour taste, and it can be used to neutralize the sourness of pasta dumplings, which is more delicious. The steamed dumplings are sliced and served with garlic gravy or rice sauce. The taste is very delicious.
Purslane tastes acidic and cold, and has the effects of clearing heat, improving eyesight, cooling blood, and reducing fire. It is also called "longevity dish" in some places. The description of purslane in ancient books is "green leaves, red stems, yellow flowers". , Genbai, Zihei". It takes up the five colors and five elements, also known as "five elements grass". Purslane is good but not suitable for everyone. People with weak spleen and stomach should eat less. Purslane and turtle shells are incompatible with each other. If you are taking Chinese medicine containing turtle shells, you should avoid them. "

Ingredients

400g All-purpose Flour
220g Water
4g Yeast
Some Purslane
Moderate amount (what you like) Sauce

Purslane Vegetable Dumpling

1. Put the dough materials into the cook machine, mix them into dough, and place them in a warm place to finish fermentation. If you don’t have a chef or bread machine to make dough, you can do it manually.

2. Wash the purslane, drain the water, and cut into sections.

3. Knead the purslane and the dough together. This step is done manually, and it is enough to knead evenly.

4. Divide the evenly kneaded dough into small pieces and roll into long buns.

5. Put it on the cage for a second fermentation. In summer, the temperature is relatively high, so be careful not to overheat it. You can start steaming when the volume increases significantly.

6. I use a steamer and set a timer for 20 minutes, because the steamer emits steam every second, so it can be timed directly. If you use a steamer, the time is timed after the water is boiled.

7. This is steamed vegetable dumpling, which looks quite cute.

8. Dumplings are more delicious when eaten cold than hot. They are cut into slices and paired with garlic sauce, chili oil, chili sauce, mushroom sauce, tempeh sauce and so on. Our local area is mainly garlic sauce, and many small restaurants that specialize in local dishes will have this dish (this special food).