Shepherd's Purse and Scallop Dumplings
1.
First prepare the ingredients for the dumpling filling. The shepherd's purse is blanched in advance, and the scallops are thawed and washed from the freezer.
2.
Chinese cabbage is chopped with a knife, green onion and ginger are also chopped with a knife.
3.
After blanching the shepherd's purse, use a knife to chop it up.
4.
After marinating the scallops with cooking wine for 20 minutes, cut each scallop into two pieces.
5.
Put the chopped shepherd's purse, Chinese cabbage, scallop diced and green onion ginger into a basin, and first add five-spice powder.
6.
According to personal taste, add appropriate amount of salt to taste.
7.
Add chicken essence to increase the taste.
8.
Finally add peanut oil.
9.
All the ingredients and seasonings are prepared.
10.
All the ingredients can be mixed and stirred evenly.
11.
Add red yeast rice powder to the wheat core powder and pour water in portions.
12.
Make a smooth and delicate dough and let stand for half an hour.
13.
Let the dough stand still, knead it evenly with your hands, and pull it into long strips of uniform size.
14.
Roll the agent into a round thin dough.
15.
Put an appropriate amount of filling on the rolled dough.
16.
Just wrap it up as you like.
17.
Wrap all the dumplings in turn.
18.
Pour an appropriate amount of water into the pot and bring it to a boil. Put the dumplings into the pot. After the fire is boiled, add a little water. Repeat 3 times and see that all the dumplings are floating on the water to turn off the fire.
Tips:
Dumpling skins can be mixed with spinach juice, or you can choose the color of other ingredients you like to match...
