Shepherd's Purse and Pork Dumplings

Shepherd's Purse and Pork Dumplings

1. Whole wheat flour

2. Mix the noodles with warm water to form a dough with moderate hardness

3. The surface is not smooth and wake up for a while

4. Knead it into a smooth dough, cover the top of the basin with a touch to prevent the skin from drying out.

5. The pig filling is chewy

6. Mince the meat

7. Put the dark soy sauce and minced ginger and stir well

8. Pour a small bowl of water into the minced meat, then beat in several times and stir in one direction.

9. Shepherd's purse soup chopped

10. Put the meat, salt, monosodium glutamate, pepper noodles, sesame oil, edible oil

11. Continue to stir in the direction of 8 whipping step by step

12. Take out the dough and knead it for a while and knead it smoothly

13. Make a hole in the middle and turn the dough with both hands

14. Divide the dough into two pieces and knead it long

15. I'm still pulling the squeeze with my hand

16. Round the squeeze

17. Squeeze and squeeze the skin

18. Take a piece of dumpling wrapper and put an appropriate amount of meat

19. Pinch from left to right

20. Final seal

21. Wrap into a crescent shape, this is the first package we learned from my mother

22. The rhythm of one bite

23. After the water boils, the dumplings are placed in the pot, turn the shovel over and close the bottom of the pot and push forward to avoid the dumplings

24. The dumplings float for the first time and pour half a bowl of water in the middle

25. When it floats, use a funnel to draw the water in a circle to retreat the dumplings, so that they are evenly cooked

26. The dumpling skin was bulging when it floated for the third time. You can grab one and taste it and it's mostly cooked.

27. Enjoy it right out of the pot

Tips:

When mixing the noodles, put the right amount of salt and the noodles are more gluten