1. After blanching the shepherd's purse, squeeze out the water and chop it.
2. Add the chopped pork filling and salt, and stir well.
3. The dough was kneaded in advance and was awake.
4. The awake dough is kneaded into long strips and cut into ingredients.
5. Roll into dumpling wrappers.
6. The finished dumplings are swollen.
7. Bring the water in the pot to a boil, add the dumplings, pour in cold water and boil it twice, cover the pot and simmer for a while.
8. Serve it on the plate.
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