Shepherd's Purse Pork and Chicken Dumplings
1.
Cut the pork into small cubes, chop finely, and add umami soy sauce
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. .