Shepherd's Purse Dumplings
1.
Prepare the flour, add cold water and egg whites, knead into a smooth dough, cover with plastic wrap for 20 minutes. (Noodle ingredients: 500 grams of flour, 1 egg white, 1 gram of salt, about 220 grams of cold water)
2.
Dice the meat, add the chopped green onion and ginger, mix well, pour in the soy sauce and oyster sauce, mix well, let stand for 15 minutes
3.
Blanch the shepherd's purse and chop it
4.
Cut the leek into small pieces and mix with the cut shepherd's purse, pour peanut oil
5.
Pour in the sauced diced meat, add salt and mix well
6.
The noodles are made into a dumpling wrapper
7.
Take a dumpling wrapper and put some fillings
8.
Add water to the pot and put half a green onion to boil, add the dumplings and cook.
Tips:
1. Shepherd's purse contains calcium oxalate, so it must be blanched, but don't take too long, otherwise the taste will be poor;
2. After blanching the water, chop it again, don't cut it first and then blanch it;
3. Add egg white in the dumpling wrapper, which makes the taste more elastic and not easy to be boiled;
4. Increase the green onions in the boiled dumplings, so that the boiled dumplings are not easy to stick.