Steamed Dumplings with Acanthopanax Leaves

Name: Steamed Dumplings with Acanthopanax Leaves
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Acanthopanax senticosus leaves; Some Flour; 200g Pork filling; Some Cooking Wine; a little Thirteen incense; Some Soy sauce; a little salt; Some Corn oil; Some Green onion ginger

by Epoch Jamie 3511912325

4.6 (1)

Favorite

1

Difficulty

Normal

Time

30m

Serving

3

Acanthopanax senticosus has the effects of calming the nerves, relieving cough and relieving asthma, and making dumplings is also delicious! Wild vegetables have become the darling of this season.

Ingredients

200g Acanthopanax Senticosus Leaves
Some Flour

Buy on JD Buy on Amazon
200g Pork Filling
Some Cooking Wine

Buy on JD Buy on Amazon
a little Thirteen Incense
Some Soy Sauce

Buy on JD Buy on Amazon
a little Salt

Buy on JD Buy on Amazon
Some Corn Oil
Some Green Onion Ginger

Steamed Dumplings with Acanthopanax Leaves

1. Wash the leaves of Acanthopanax senticosus to control the moisture.

2. Boil a pot under water.

3. Add the pork filling into the cooking wine, thirteen incense, soy sauce, salt and oil, minced green onion and ginger and stir evenly, mince the thorn buds and put them into the mince.