Steamed Dumplings with Shepherd's Purse and Vegetable Stuffing
by Azalea Gourmet
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Shepherd's purse is cleaned and drained to an amount of 2 kg. The shepherd's purse has more silt, so it is necessary to clean it several times to thoroughly clean the silt in the shepherd's purse.
2. After the water is boiled, put the shepherd's purse in a pot to soften it and immediately remove it and put it in cold water. Blanch it to get rid of the green and astringent taste in wild vegetables!
3. Squeeze the water from the blanched shepherd's purse and chop it for later use
4. Wash the green garlic sprouts and coriander, drain and chop. Try to chop them as finely as possible.
5. Soak the vermicelli in warm water in advance, soften and mince, fry the egg and mince
6. After mixing all the chopped ingredients, add salt, chili oil, minced ginger, sesame oil and lard and stir well. Adding lard to shepherd's purse will taste more fragrant than vegetable oil!
7. Add about 230 grams of water to 500 grams of flour and knead it into a dough. Cover with plastic wrap and wake for 30 minutes. Then take out the dough and continue to knead for about 2 minutes.
8. Use your thumb to poke a hole in the middle of the dough. Pinch the noodles into strips with both hands.
9. I will make a cut from the middle
10. Cut into small noodles
11. Sprinkle a little dry flour on the dough to prevent sticking, squeeze the dough with the palm of your hand.
12. Roll into dumpling wrappers
13. As shown in the picture, the package looks flat.
14. Cover the steamer with anti-adhesive steamer paper. If there is no steamer paper, apply a layer of vegetable oil on the steamer to prevent adhesion. After steaming, steam for 8-10 minutes before serving. Flat food can be steamed or boiled!
15. If you like to eat the key points, you can use light soy sauce, aged vinegar, sesame oil, chili oil, a little sugar and some chopped chives to dip it in a bowl of sauce!
