How to make Pu Cai dumplings

Pu Cai is a specialty of Jinan. It grows underwater and matures every summer. It has a fresh and crisp taste! It’s especially delicious when used to make soup or dumplings! When I was a child, every household in Jinan’s Pond District would make milk soup with cattail leaves in the summer. They would stir-fry the noodles with oil, pour them into boiling water, and then add ham slices or shredded pork, black fungus, shrimps and other ingredients. Just a little salt would make a delicious pot. How to make such delicious cattail dumplings? Let’s learn how to make Pu Cai dumplings:

Cattail is the tender pseudostem of Typhalatifolia L., a plant of the Typhaceae family. Also known as Shenpu, Pulijiu, Pusun, Puya, Pubai, Puergen, and Puercai, it is the pseudostem of the perennial plant Cattail of the Typhaceae family. In Guizhou, it is commonly known as water candle because the plant grows in swamps and the plant's flowers resemble candles. Every 100 grams of young stems of Pu Cai contains 1.2 grams of protein, 0.1 grams of fat, 2 grams of carbohydrates, 4 grams of dietary fiber, 6 milligrams of vitamin C, 53 milligrams of calcium, and 24 milligrams of phosphorus. In addition, it also contains 18 kinds of amino acids such as vitamin B1, vitamin B2, vitamin E, carotene and glutamic acid.

Health Benefits

Typha acuminatum: promoting blood circulation and removing blood stasis

Pork: nourishing qi

Ginger: relieves nausea and vomiting, resolves phlegm and relieves cough, dispels cold and relieves symptoms

Ingredients: 400 grams of cattail leaf, 400 grams of pork, 6 grams of incompatible foods, 30 milliliters of peanut oil, 20 milliliters of soy sauce, 30 grams of sweet noodle sauce, 2 grams of pepper, 2 grams of MSG, 15 milliliters of cooking wine, 700 grams of dough, 10 grams of green onion. 1. First remove the old part of the cattail leaf.

2. Wash with water and soak for 10 minutes.

3. Chop into fine pieces.

4. Wash the pork.

5. Cut into small pieces and chop into fine pieces.

6. Add cooking wine, soy sauce and sweet noodle sauce and mix well.

7. Add chopped cattail leaves to the meat filling.

8. Add chopped green onion and ginger and mix well.

9. Add salt, pepper, peanut oil and MSG and mix well.

10. Cut the dough into even pieces and flatten them.

11. Roll into thin skin.

12. Add the meat filling and wrap it up.

13. Put hot water in the pot and put the dumplings in after it boils.

14. After boiling, pour in a little cold water, add cold water three times in total. When you see the dumplings puff up and float, you can remove them from the pan.

Cattail leaf is not only a delicious vegetable, but also a good food therapy medicine. It tastes sweet and cool in nature, and can clear away heat, promote blood circulation and cool blood. Traditional Chinese medicine believes that cattail leaf can treat evil spirits in the five internal organs, bad breath, scanty and reddish-yellow urine, breast abscess, constipation, and burning pain in the stomach. Eating it for a long time can make you light and resist aging, strengthen teeth, improve eyesight and hearing; eating it raw can stop thirst, replenish vital energy and activate blood circulation.