Shepherd's Purse Dumplings
1.
Prepare the ingredients (along with green onions and dumpling wrappers)
2.
Boil water in a pot, add shepherd's purse to blanch water, remove
3.
Cool slightly and squeeze out the water, chop finely for later use, chopped green onion
4.
Add one egg, 2 teaspoons of light soy sauce, 1 teaspoon of cooking wine, 2 teaspoons of salt, chopped green onion, 2 teaspoons of sesame oil, 1 teaspoon of pepper, 1 teaspoon of chicken essence (if you don’t like sesame oil, you can leave it out) and stir well.
5.
Then add the cut shepherd's purse, mix well and mix well
6.
Prepare dumpling wrappers and prepared fillings
7.
Take a dumpling wrapper, put it in the stuffing, and wrap it into a crescent shape
8.
Put the dumplings on the chopping board
9.
Boil water in a pot, add dumplings after boiling (add a little salt to the water to prevent overflowing after boiling) the dumplings float up and add a little water, cover the pot and simmer for a while, boil the water again, the dumplings float, and the dumplings are basically cooked Cooked
10.
Take it out and dip it in chili oil. The balsamic vinegar can be eaten. The fragrance of shepherd's purse...
11.
Finished picture
12.
Finished picture
Tips:
1) Because shepherd's purse is relatively rough, the meat should not be too thin. You can also add a little oil to the filling to make the taste more tender and smooth
2) When serving dumplings, add some salt, more water, and stir it a bit, so that the dumpling skins should not be broken, overflowing, or sticky.
3) Taste can be added according to your preference
