Shepherd's Purse Steamed Dumplings

Name: Shepherd's Purse Steamed Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Dumpling flour; Some shallot; Some ginger; Some Minced meat; Some salt; Some Soy sauce; Some Sugar; Some Cooking Wine; Some sesame oil

by Liaonan Crab

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

[Shepherd's purse steamed dumplings] Taste the taste of spring Shepherd's purse. I especially like shepherd's purse since I was young. Every time I smell this scent, I feel like spring.
Thinking about going out that day, I dug some back by the way. Who knows what I want to do, my friend sent a bag, which was very tender and very nice. The first thing that comes to mind is shepherd's purse dumplings, which my mother did when she was young, and they were delicious. "

Ingredients

Some Dumpling Flour
Some Shallot
Some Ginger
Some Minced Meat
Some Salt
Some Soy Sauce
Some Sugar
Some Cooking Wine
Some Sesame Oil

Shepherd's Purse Steamed Dumplings

1. Material map (the actual amount of shepherd's purse is more than this, and it was not brought up when taking pictures)

Shepherd's Purse Steamed Dumplings recipe

2. Pour 400 grams of flour into a basin, add boiling water and mix evenly. If the weather is colder, use the noodles.

3. Knead the dough into a smooth ball, and moisten the cloth. (You can knead it into a ball first, leave it for a while and then knead, it will be easier to handle.)

4. Add light soy sauce, cooking wine, salt and a small amount of minced ginger and green onions to the meat filling and marinate evenly to taste.

5. Boil the shepherd's purse in a pot with water. The water surface should be wide. After the water is boiled, add cooking oil and salt to the water, and then put the washed shepherd's purse.

6. Remove the water after changing the color.

7. Squeeze out the excess water when it is not hot, and cut into vegetable pieces.

8. After finishing the bowl, add oil and salt to taste, and mix well with the minced meat before.

9. The good dough is kneaded and divided into small doses and rolled into dumpling wrappers.

10. Start to pack. Whatever the package is according to your own preferences.

11. My willow leaf dumplings.

12. Put it on a basket, put the water on the pot, steam it on high heat for 15 minutes, it's ready.

Tips:
The hot noodles are relatively soft and have good plasticity. The steamed dumplings are translucent, which is very beautiful and delicious. If it is a hot day, you can use half-ironed noodles. Under the influence of temperature, in winter, even fully-ironed noodles will not reach the level of full-ironing.

The shepherd's purse is very fresh, and the seasoning of onion and ginger should be used sparingly to avoid overwhelming the scent of shepherd's purse.

The minced meat needs to be seasoned in advance and mixed with the vegetables before wrapping.