How to make shepherd's purse dumplings

I think many people’s IQ drops to zero when they encounter all kinds of delicious food. Even if they are trying to lose weight, they may not care about it and just want to eat a big meal to satisfy their appetite. In fact, if we want to eat safely and healthily, it is of course safer and more reliable to learn to make shepherd's purse dumplings at home. So if you like cooking, come and learn how to cook with me today!

1. Prepare the pork filling, preferably with a ratio of 30% fat to 70% lean.

2.12 Select the shepherd's purse, wash it and drain it.

3.21 Put the shallots and ginger slices into a food blender, add a little water, and blend into onion and ginger juice.

4. Add the beaten onion and ginger juice to the minced meat in portions, stirring the minced meat in one direction while adding.

5. After mixing in all the onion and ginger juice, the meat filling will be fluffy and elastic.

6.12 Add light soy sauce, dark soy sauce, salt, chicken essence, oyster sauce and sesame oil, mix the meat filling again and marinate for a while.

7.21 Boil water in a pot, put shepherd's purse in and blanch until it changes color, then remove it.

8. Cut into small pieces and squeeze out the water.

9. Squeeze out the moisture from the shepherd's purse, put it into a bowl, add a little sesame oil and mix well, then add salt and chicken essence.

10. Mix the minced meat and shepherd's purse and mix well, and the dumpling filling is ready.

11. Add water to the flour and knead it into dough. Let it stand for half an hour and then knead the dough into long strips.

12. Cut into small pieces of uniform size.

13. Use a rolling pin to roll the dumpling skin into a shape that is thick in the middle and thin around the edges.

14. Place the filling in the middle of the dumpling skin.

15. Fold the dumpling wrapper into a semicircle, fold and pinch the opening tightly, and after wrapping them all, put them into a pot of boiling water and boil them. After the water boils, add a bowl of cold water and boil again. Repeat this three to four times, when the dumplings float and expand noticeably, they are cooked and ready to eat.

After reading the specific method of making shepherd’s purse dumplings introduced by the editor above, have you learned it? If you are interested, hurry into the kitchen and try it out. You will definitely gain new insights!