Shepherd's Purse, Bamboo Shoot Tip Pork Dumplings
1.
The ingredients map has been weighed honestly, so that we can estimate it next time, and also for your reference.
2.
Slowly add water to the flour and use chopsticks to stir it into a fluffy shape.
3.
Knead into a smooth dough
4.
Dice again,
5.
The lamb tail bamboo shoots are torn into thin strips and then cut into dices
6.
Dice again,
7.
Shepherd's purse also cut into the end
8.
Shepherd's purse is chopped into stuffing with pork and bamboo shoots
9.
Put it in the cooking bowl, add cooking wine, sesame oil, and salt to mix evenly for later use
10.
Rolled out a large piece of skin a few times, and used a dried fruit bottle cap to buckle out the round skin
11.
Put stuffing
12.
Pinch in the middle
13.
Pinch the two corners first, make the side that rests on your body shorter and the outer side longer, just squeeze the discount on the outer side
14.
All the big leather buckles are wrapped
15.
Knead the remaining leftovers together, cut into small doses, and roll them out one by one
16.
Bring to a boil, add a little salt to the water and add a little salt to the dumplings, boil it and add cold water to boil again.
17.
Put an appropriate amount of dried shrimp skin, chopped green onion, light soy sauce, and lard in the soup bowl, pour in boiling water, add the cooked dumplings, and eat while it is hot.
Tips:
1. This time there are about 53 dumplings per pound of bread, some of which are a little bigger in the end, and 55 stuffing can be included.
2. When cooking dumplings, adding a little salt to the water will not stick to the pot easily.
3. For those who like to eat dried dumplings, take out the plates and dip them in their favorite seasonings. I like soup dumplings. If you have seaweed, you can put some. This time I didn't put them in the house.
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