Shepherd's Purse and Pork Fried Dumplings
1.
The dough left over from making dumplings the day before has been in the refrigerator for more than 20 hours. The soft texture is so good that I can no longer make dumplings, so I changed it to pan-fried dumplings.
2.
Fresh shepherd's purse is picked, washed, blanched, removed from cold water, and chopped into dumpling fillings.
3.
Wash green onion and ginger and chop.
4.
Adjust the pork filling: add a proper amount of salt to the meat filling and stir well. Then add chopped green onion and ginger, half a spoon of white sugar, half a spoon of white pepper, half a spoon of five-spice powder, two spoons of light soy sauce, and a spoon of oyster sauce. Stir thoroughly in one direction; add the old soup several times and continue to stir in one direction until The old soup is completely integrated into the meat filling, so that the meat filling is filled with the soup, and finally add three spoons of sesame oil (if you don’t like sesame oil, you can change to other cooking oil) and continue to stir in one direction, and the purpose of adding oil is to lock the meat and absorb it. The soup, and then put it in the refrigerator.
5.
Take out the prepared meat filling from the refrigerator, remove the water from the chopped shepherd's purse and add it to the meat and stir evenly. It is good to watch the shepherd's purse meat is sticky, as if water is coming out.
6.
Knead the dough into long strips and evenly divide them into several dough pieces, which should be bigger. One dough piece makes a big dumpling.
7.
The electric baking pan is warmed up and down, lightly brushed with oil, put on the wrapped dumplings, and fry on both sides until golden.
8.
Take out the pan and serve.
Tips:
When mixing stuffing, many people add salt afterwards. My habit is to add salt after the vegetarian stuffing, and salt for the meat stuffing, in order to have a sterilization effect. It makes sense to add salt first, so let's do it as you like!
