Shepherd's Purse Dumplings with Fresh Meat
1.
Fresh pork chopped up and set aside
2.
Wash the shepherd's purse, boil the water and squeeze dry and chop for later use
3.
Chop ginger and green onions. Try to put a little more ginger and scallion to make it smelly. Those who don't like ginger can chop these very finely, so that they can't be eaten in the puree, and the taste is fragrant. The green onion and ginger should not be kept too small, otherwise the fishy smell will not get rid of, and the meat filling will not smell.
4.
Stuffing, this is technical work. Whether the dumplings are delicious is a success or failure. Put the minced ginger onion in the meat puree and stir thoroughly, beat a few eggs, add more cooking oil and continue to stir, if you feel that the meat is dry, continue to beat a few eggs. After adding salt, chicken essence, and sesame oil, continue to stir. Remember: all the stirring is in one direction, so that the meat filling is vigorous and elastic.
5.
The meat filling is adjusted, but you can pack a few to taste the saltiness first, so don't be too greedy to put the salt, you can add it when it is weak. Dumpling skins I bought ready-made small dumpling skins, and you can also make a big skin bag if you like to feast on it.
6.
To cook dumplings, you can put some salt in the water to prevent the skin from breaking. Regardless of whether you add salt or not, you must remember to penetrate the bottom of the pot and stir frequently when cooking.
7.
This time I added up the finished product photos and started eating!
Tips:
This time I made up the finished photo, but I forgot to take it last time. Shepherd's purse is more oily. Remember to put more oil or it will be rougher in your mouth. If there is more fat, you can use less oil. The minced ginger and spring onions should be put in place and finely chopped. The purpose of adding eggs is to replace water, and the eggs are juicy and tender.
