Shepherd's Purse Dumplings
1.
Prepare the pork filling, preferably at a ratio of fat to three to seven
2.
Shepherd's purse choose a good wash and control dry
3.
Put the shallots and ginger slices in a food mixer, add a little water, and beat into a scallion ginger juice
4.
Add the beaten green onion and ginger juice to the minced meat in portions, and stir the minced meat in one direction when adding
5.
Stir in all the green onion and ginger juice, the stuffed meat is puffy and elastic
6.
Add light soy sauce, dark soy sauce, 2 grams of salt, 1 gram of chicken essence, oyster sauce and sesame oil. Mix the meat again and marinate for a while
7.
Boil water in a pot, put the shepherd's purse in a blanch until it changes color, then remove it
8.
Cut into small pieces, pinch to remove water
9.
Pinch the shepherd’s purse, put it in a bowl, pour a little sesame oil and mix well, then add 2 g of salt and 1 g of chicken essence
10.
Mix the minced meat and shepherd's purse, and the dumpling stuffing is ready
11.
Add about 250 grams of water to the flour to form a dough, let it stand for half an hour, then knead the dough into strips
12.
And then cut into small pieces of uniform size
13.
Use a rolling pin to roll out dumpling skins that are thick in the middle and thin in the periphery
14.
Put the filling in the middle of the dumpling skin
15.
Fold the dumpling skin in half into a semicircle, squeeze it tightly at the closing, and place it in a boiling pot to boil. After the water is boiled, order a bowl of cold water and cook again. After repeated additions three to four times, the dumplings float up obviously Expansion means cooked and ready to eat
