Shepherd's Purse Dumplings in Hot and Sour Soup

Shepherd's Purse Dumplings in Hot and Sour Soup

1. After washing the shepherd's purse, drop a little vegetable oil in the boiling water pot, add shepherd's purse to the pot and blanch the water, stir with chopsticks, and immediately remove the color and rinse with cold water. Then squeeze dry and chop.

2. Put oil in the pot, the amount of oil is a bit more than that of the stir-frying. After the oil is hot, pour in the egg liquid and use the spatula to move it in time. The eggs will be broken when they are cooked.

3. Add the scrambled eggs to step 1, add a little salt and mix well.

4. Dumpling wrapper, this can also be said to be wonton wrapper, put some fillings on it. You can wipe a little water on the other end. Then fold in half.

5. After folding in half, gently press out the marks, as shown in the figure. The two corners at the bottom can be moved closer to the middle, and the two corners overlap, just pinch it tightly.

6. The wrapped dumplings can be frozen in the refrigerator until hard, sealed in a fresh-keeping bag, and stored in the frozen layer.

7. When cooking, just like fresh dumplings, boil the pot under the water and add cold water two or three times in the middle. Cook until the dumpling skin bulges and the skin is free from the filling.

8. Put dried pepper segments or chili powder, chives or coriander, minced green garlic, a little Pixian bean paste, chili oil, white sesame seeds in a bowl, then drizzle with hot oil, add light soy sauce, balsamic vinegar, and mix Put the cooked dumplings in the soup, mix well, and just add the cooked dumplings.

9. Eat a bowl of soup and dumplings like this for warmth.

Tips:

Shepherd's purse needs to be blanched and chopped; shepherd's purse filling does not need much seasoning to keep its fragrance.