Shepherd's Purse Dumplings

Shepherd's Purse Dumplings

1. Use suet to clean up the fuel and chop it while hot

2. The oil is best consumed clean, a little golden yellow and more fragrant

3. Because it is frozen seasonally, wash after thawing

4. Don't need to be too fine

5. Add minced ginger and chopped green onion to the minced meat and slowly add water. Because shepherd's purse is more absorbent, more water is added to the minced meat.

6. Put the cut lard residue and shepherd's purse into the stirred meat filling. After stirring, put two eggs, oyster sauce and salt and continue to mix well.

7. Finally, put in an appropriate amount of peanut oil, one is to increase fragrance, and the other is to absorb oil from shepherd's purse

8. Knead the noodles and wake up, cut them into small potions, and wrap them into gold ingots!

9. Half boil the pot under the water, add water several times out of the pot!

Tips:

I think shepherd's purse dumplings should not be too dry, otherwise the taste will be harder. The key is to add more water to the meat, and finally add eggs and oil. The addition of oily residue makes the dumplings feel more tasteful, leaving fragrance on the lips and teeth~~