How to prepare the stuffing for Sophora japonica vegetarian dumplings

The smell of Sophora japonica flowers is very fragrant and tastes a little sweet. A long time ago, locust flowers were used as a dessert ingredient in the imperial palace. Locust flower cakes are fragrant, not greasy to eat, and are especially filling. In the past, every family would prepare two kilograms of osmanthus cake for New Year’s greetings. The deliciousness of dumplings lies in the variety of fillings. Vegetarians can try dumplings made from them. The following article introduces how to prepare the filling of dumplings stuffed with locust flowers, which can be said to have a different flavor.

Sophora japonica dumplings

Main ingredients: Sophora japonica, flour Ingredients:

1. Vegetarian dumplings: eggs, chives, vermicelli

2. Meat dumplings: pork, leek Seasoning: sesame oil, salad oil, light soy sauce, salt, chicken essence, pepper Method/Step 1 Chop 1 small piece of pork into minced meat, add sesame oil and a little light soy sauce. 2 Stir vigorously in the same direction, cover with plastic wrap to let it soak in flavor, use cold water to make the flour into dough, knead it evenly, and cover with a wet cloth to let it rise.

3. Remove the stems of the Sophora japonica flowers and take only the flowers. Rinse them clean and blanch them in boiling water. Do not wait until the water boils again until they are cooked.

4. Take out the Sophora japonica flowers, rinse them with cold water immediately, and soak them in cold water for 5-6 minutes. Squeeze out the water and set aside.

5. Wash the leeks, drain the water, and chop them. Put the chopped leeks in a bowl, add a little salad oil and mix well.

6. Soak a small handful of vermicelli in warm water until soft, then chop it into small pieces. Beat 2 eggs, add a little salt, fry until cooked, then let cool and chop.

7. Take half of the Sophora japonica flowers, half of the leeks, all the vermicelli and scrambled eggs, with the Sophora japonica flowers accounting for 1/2 of the total.

8. Add sesame oil, salt, chicken essence and pepper powder in turn. Stir each seasoning in the same direction evenly before adding another one to make the vegetarian filling.

9. Put the other half of the leek and pork filling together, stir evenly in the same direction, and add the other half of the Sophora japonica flowers, the amount of Sophora japonica flowers should also account for 1/2 of the total.

10. Add salt, chicken essence and pepper powder in turn. Stir each seasoning in the same direction until it is evenly mixed before adding another one to make meat filling.

11. Put the dumplings in when the water boils. They are cooked when they float up. Remove from the pan. 11. Aren’t these locust tree flower dumplings with thin skin and large fillings very tempting? It’s really delicious! Only locust tree flowers have that refreshing fragrance!