Shepherd's Purse Fried Dumplings

Name: Shepherd's Purse Fried Dumplings
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 30-35 dumpling skin; 260g Pork filling; 5g salt; 10g Soy sauce; 2 tablespoons Salad oil (for mixing stuffing); 7g Grated ginger; 10g Caster sugar; a little Salad oil (for frying dumplings); 60ml Shimizu

by Orange fruit

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The season of shepherd's purse should be spring. When I have time, I will carry a basket to the outskirts to pick it up, take it back and carefully clean the water, chop it and mix it in the meat, which can be wrapped in a sieve of large wontons. After spending a day in the countryside happily, I can still enjoy this spring delicacy when I come back.

Today’s shepherd's purse stuffing is made with dumpling wrappers. It feels more fragrant to eat when fried. With the Northeast dumpling wrap method learned from a colleague

Ingredients

30-35 Dumpling Skin
260g Pork Filling
5g Salt
10g Soy Sauce
2 tablespoons Salad Oil (for Mixing Stuffing)
7g Grated Ginger
10g Caster Sugar
a little Salad Oil (for Frying Dumplings)
60ml Shimizu

Shepherd's Purse Fried Dumplings

1. Add salted ginger soy sauce and sugar to the minced meat, mix well, add water in three times, and stir in one direction. After the shepherd's purse is thawed, add 2 tablespoons of salad oil and mix well

2. Mix the minced meat with shepherd's purse and put it in the freezer for 30 minutes. Take a dumpling wrapper, put in an appropriate amount of filling, fold the dumpling wrapper in half, pinch the middle point tightly

3. Starting from the right, pinch the 1/2 point of the leather with the point just now, and squeeze the edge of the leather. Knead the other 1/2 of the leather (the opening as shown in the figure) in the direction of the arrow

4. Pinch one side of the pleat, and do the same on the other side. A complete dumpling

5. Dumplings sitting in rows. Pour oil in a cold pan, put the dumplings on medium heat, fry the dumplings out of the coke bottom, pour in water (28CM pot, about 70ml) and cover, simmer until there is no water, then dry fry for 1-2 minutes, and transfer out

6. One bite, thin skin, crispy bottom, smooth juice, fresh

Tips:
Quick-frozen shepherd’s purse chopped dumplings are sold in supermarkets. Quick-freeze the mixed dumplings to help lock the water. To make this filling amount, I wrapped 32 wrapped dumplings. If you don’t eat them right away, you can put them on a tray or chopping board and put them on a tray or chopping board. If the flour is sticky, arrange the dumplings and put them in the freezer of the refrigerator until they are hard. If you want to pack, you can take out the tray or chopping board after freezing hard, shake it on the table to separate the whole dumplings, and pack them in a fresh-keeping bag at this time