Wild Vegetable Dumplings

Name: Wild Vegetable Dumplings
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Flour; 500g Artemisia; 25g Dried shrimp; 2 pcs egg; Some shallot; 20g oil; 10g salt; 5g MSG

by Minger Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

My family loves to eat dumplings. Whether it is a mellow meat dumpling or a light vegetarian dumpling, it will be praised by the family. My little Erbao is a big fan of dumplings. If I don't eat dumplings for three days, I will be greedy. I dug a lot of wormwood at noon today. It is now when the wormwood is fresh and tender. In a few days, I can’t eat it after flowering. I remember that my mother used to give us wormwood and shrimp skin dumplings every spring. When I think of it, I really miss the taste! living comfortably without anybody's help! Just say it dry, and soon a large plate of dumplings will be ready. The taste is fresh and delicious, with a slight bitterness in the mouth. The aftertaste is the sweetness of the tongue. The taste is still so delicious. A large plate is not enough to relieve the gluttony.

Ingredients

300g Flour
500g Artemisia
25g Dried Shrimp
2 pcs Egg
Some Shallot
20g Oil
10g Salt
5g Msg

Wild Vegetable Dumplings

1. Add water to the flour in batches, stir with chopsticks to form a fluffy dough, knead it into a smooth dough, seal it on the side, and knead until the dough is smooth. During the time of 饧面, make dumpling fillings. Artemisia seeds use very tender parts, as long as they can be easily cut off with nails. Wash the wormwood and blanch it in boiling water to remove the bitter and astringent taste. If you like the unique bitterness of wormwood, you can use it directly.

2. The blanched wormwood seeds are chopped into fine pieces and placed in a large bowl. At the same time, add shrimp skins and chopped green onions.

3. Add oil, salt, and monosodium glutamate and stir well. Dumplings with a little more oil will taste delicious.

4. Knock in an egg, stir well and serve as dumpling filling.

5. After the dough is finished, knead it until it is smooth, knead it into a long strip, pull it into a small agent, roll out the slightly thicker side of the dumpling skin, put the filling in the middle, and squeeze out the dumpling with both hands. Repeat the operation until all the dumplings are wrapped. Put it in a pot of boiling water and cook it!