Wild Amaranth and Pork Dumplings

Name: Wild Amaranth and Pork Dumplings
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Flour; 500g pork; 400g Wild amaranth; 20g Cooked rapeseed oil; 10g Soy sauce; 10g Oyster sauce; 5g ginger; 5 pieces Chives; 2g Chicken Essence

by Tianshan Cocoa

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

4

Wild amaranth can be used in a variety of ways, cold or fried like homemade spinach, or used to make dumplings, steamed buns, meat and vegetables are delicious. Of course, you can also make soup or eat it steamed. In short, eating amaranth does not require much cooking skills. Those who like the taste of amaranth, regardless of rich or poor. The writer Zhang Ailing likes to eat fresh amaranth stir-fried. In her writing, stir-fried amaranth is more colorful than the delicacies of mountains and seas: "When amaranth is on the market, I always hold a bowl of amaranth with black oil, purple red and dark green silk, and the plump garlic cloves are dyed light pink in the sky. Walking down the street, like holding a pot of commonly unknown Western potted plants, small pink flowers, spots of dark red, moss and green with large pointed leaves with serrated edges, Zhu Cui Li Phi, but the flowers are not fragrant, and there is no warm amaranth. Fragrant." She said frankly: "Fried amaranth without garlic, it is not worth a stir." Wild amaranth effects: antibacterial and anti-inflammatory, cooling blood to stop bleeding, detoxification and swelling, clearing away heat, detoxifying, and diuretic. In Futian, Coco wrapped "Wild Amaranth and Pork Dumplings". Friends, take advantage of the large amount of wild amaranth on the market, don't miss it, eat more.

Ingredients

Wild Amaranth and Pork Dumplings

1. Main ingredients: 500 grams of wild amaranth, 600 grams of flour, 500 grams of pork. Accessories: cooked vegetable oil, salt, light soy sauce, oyster sauce (optional), ginger, chicken essence or monosodium glutamate, five spice powder, 5 chives

2. Add water to flour and form a smooth dough (the ratio of water to flour is controlled at 1:2), cover and wake up for more than 30 minutes, preferably more than 1 hour

3. Cut pork into small pieces (the ratio of fat to thin is 3:7, or the ratio of 4:6 is more fragrant), mince ginger, directly use a kitchen knife to mince the meat, wash and mince the chives, if you don’t want to chop, add it directly to the meat grinder. simple.

4. Pour out the mashed meat, add water or stock, and keep stirring in one direction.

5. Add five-spice powder (optional), light soy sauce, and oyster sauce, mix well, and let it taste for a while.

6. Remove the roots, wash and wash the wild amaranth a few more times, blanch it in boiling water and pick it up, then pick it up in cold water, drain it, and mince it (don’t scald it for a long time, pick it up when it changes color, it won’t taste too long).

7. Add to the meat, mix well, add chicken essence, mix well, add salt and mix well, add chopped green onion.

8. Add cooked rapeseed oil and mix evenly, or you can add sesame oil and mix evenly. Cover it and make sure to marinate for a while before making dumplings, about 10 minutes.

9. Knead the awake dough again, knead it into long strips, divide it into small pieces and squash it.

10. Roll out into small dumpling skins thick in the middle and thin on the sides, and add meat filling.

11. To make dumplings, it is best to use dry starch to stick the bottom of the dumplings, so that it will not stick to the dumpling utensils, and it will not stick to the bottom of the pot when the dumplings are cooked, and they will not stick to each other.

12. Add half a pot of water to the pot, boil the dumplings on high heat, and then use a colander to gently stir along the side of the pot to prevent sticking to the bottom. Cover the pot and bring it to a boil. After the water is boiled, add half a bowl of water.

13. Then cover the pot and boil, repeat this two or three times, until the belly of the dumplings is round and shiny, you can get them out.

Tips:
1. The wild amaranth must be fresh and tender, so that it is delicious, don’t scald it for a long time, just pick it up when it changes color, and put it in cold water.
2. Pork is best to be fat and lean (the ratio of fat to lean is 3:7, or 4:6), because wild amaranth is especially oily
3. It is best to use cooked rapeseed oil or peanut oil to mix dumpling stuffing, which is very fragrant