Sophora Japonica Dumplings

Name: Sophora Japonica Dumplings
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Sophora japonica; 100g Chives; 40g Dried shrimp; 300g Flour; 50g Peanut oil; 5g salt; 2g Chicken Essence; 10g sesame oil; 5g pepper powder; 8g Red yeast powder

by Moonlight's small kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

Every year, my cousin’s mother picks a lot of wild vegetables for me on the mountain. Among them are Sophora japonica, Sophora japonicus in May, the fragrant and fragrant drunk Wanjia, the place where the blue spring water falls, and the fragrance all the way to the end of the world...
Sophora japonica has the advantages of cooling blood to stop bleeding, clearing liver and purging fire, and is used for hematochezia, mole blood, blood dysentery, uterine bleeding, vomiting blood, liver heat, red eyes, headache and dizziness

Sophora Japonica Dumplings

1. Add red yeast rice flour to the flour and use a little water to make a dough

2. Proof the mixed dough for at least half an hour

3. Wash the Sophora japonica and blanch it in water, remove and drain for later use

4. Pick and wash the leeks and chop them into fine pieces

5. Put the chopped leeks and Sophora japonica in a pot

6. Add shrimp skin

7. Pour in peanut oil so that the filling will not leak out and the nutrients will not be lost.

8. Add chicken essence

9. Stir the filling evenly

10. Add salt, pepper powder and sesame oil and stir well

11. Stir the stuffing will be ready, start making dumplings below

12. After the proofed dough is kneaded into long strips, it is pulled into a uniform size agent and rolled into a thin round dough

13. Just wrap the stuffing in the dough

14. The dough is a bit too much, and there are a few pattern dumplings with two doughs together.

15. Boil water in a pot, put the dumplings on high heat and bring to a boil, add a little water, and repeat 3 times

16. Drain the cooked dumplings and put them in a container

17. See if it's tempting

Tips:
Sophora japonica must be blanched in advance and soaked in clean water overnight before eating, because all wild vegetables must be blanched and soaked in clean water before eating...