Shepherd's Purse Pork and Chicken Dumplings

Name: Shepherd's Purse Pork and Chicken Dumplings
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 700g Dumpling flour; 500g Pork filling; 100g Chives; 30ml Umami Soy Sauce; a little pepper; 5ml sesame oil; a little Thirteen incense; 30ml olive oil; 30ml Chicken fat; Some salt; 350g water

by Xiaoyingzi Gourmet

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

Spring is here, everything is resurrected. The first thing that pops up on the ground is shepherd's purse, which can be seen everywhere beside the ridges and in the woods. Especially after a spring rain, the eyes are full of spring, and I can't dig down. I am very happy to dig shepherd's purse, I wish I could collect everything I saw, no matter how big or small, but when I went home to pick and wash, I really wanted to cry!
Shepherd's purse wraps dumplings, which is delicious. Pork must be fat to taste. Generally, it is 3 points fat to 7 points thinner, and some leeks are added for freshness. Coincidentally this time, I just have refined chicken fat at home. Put a little bit on it. Wow, it tastes great. Don't leave it fresh!

Shepherd's Purse Pork and Chicken Dumplings

1. Cut the pork into small cubes, chop finely, and add umami soy sauce

Shepherd's Purse Pork and Chicken Dumplings recipe

2. Add pepper and thirteen spice seasoning

3. Stir thoroughly, set aside and marinate for 1 hour.

4. Add 350 grams of water to flour to form a smooth dough, cover it with plastic wrap or a damp cloth to relax aside

5. Pick the shepherd’s purse, wash it, and boil it in a pot of boiling water, over cool water

6. Control dry water and chop into pellets

7. Put the ingredients together, chop the leeks and put them in

8. Add olive oil and sesame oil and mix thoroughly. Finally, add salt and chicken oil and mix thoroughly. Serve

9. Divide the loose dough into 2 pieces, take one piece and knead into a long strip

10. Cut into about 15 grams of pasta

11. Roll out dumpling skins with a thick middle and thin edges

12. Pick the right amount of filling and place it in the middle of the dough

13. First pinch the middle, then pinch both sides

14. After that, use the position of the tiger's mouth with both hands to squeeze again

15. The dumplings are arranged neatly in order

16. Put water in the pot to boil, put the pot one by one and stir it clockwise with a spoon to make it move to avoid sticking to the pot. After boiling the pot, point water for two points

17. It's ready to see each belly full of air

Tips:
Xiaoyingzi's words:
1. When cooking dumplings, when the first time the pot is boiling, click water, do not cover the pot. After boiling the pot again, click the water once, and wait until the third time the pot is boiled and cook for 10 seconds. The dumplings will be cooked.
2. The hot shepherd's purse should be watered, and it should be squeezed after it is cut, but don't remember that it is too dry and the stuffing that has lost its moisture tastes bad.
3. When boiling shepherd's purse, putting some salt on it will keep the color of the ratio. If the color changes, it can be taken out without waiting for boiling. It will affect the taste as long as it is blanched. .