Are dumplings made with mother-in-law delicious?

When you say dandelion, you may not know what it is, but when you say dandelion, everyone should know what it is. Dandelion actually refers to the leaves of dandelion, which have a good effect of relieving heat and reducing internal heat. It is especially suitable for consumption in summer. It can be dried and made into tea. But dandelion has a certain bitter taste, so will it be delicious if used to make dumplings with it?

Before preparing to make dumplings with dandelions, we need to remove the roots and leave the leaves, wash them clean, blanch them in boiling water, and soak them in cold water until the dandelions are completely cooled. This will remove most of the bitterness of the dandelions and make the dandelion dumplings taste more delicious.

After the motherwort has cooled completely, squeeze out all the water (just squeeze it dry; if there is no water left at all, it will be too dry and have a woody texture), and chop it into small pieces for later use. The dandelions used in the following methods are all processed dandelions.

1. How to make dumplings with dandelion meat filling

Main ingredients: 550 grams of mother-in-law, 500 grams of pork with 30% fat and 70% lean meat, and 1 kilogram of dumpling wrappers.

Supplementary ingredients: 2 eggs, 10 soaked black fungus, 1 handful of dried shrimps, and appropriate amount of cooking oil.

Seasoning: salt, sugar, cooking wine, light soy sauce, pepper (can be replaced by pepper powder or pepper water), chopped green onion and ginger, sesame oil, and chicken essence in appropriate amounts.

Steps:

1. Chop the pork into stuffing, chop the black fungus into small pieces, and fry the eggs.

2. Wash the dried shrimps and fry them with oil until fragrant. Then add the black fungus and stir-fry evenly. Serve.

3. Put the pork filling into the filling bowl, add chopped green onion, ginger and a small amount of water, and beat in the same direction until the meat filling becomes sticky and firm.

4. Add salt, sugar, cooking wine, soy sauce, pepper and sesame oil and mix well. Add the fried egg chopped pieces, black fungus and dried shrimps, and then add the dandelions.

5. Finally, add appropriate amount of chicken essence and mix evenly to make dumpling filling. After a while, you can use it to make dumplings.

As for how to make and boil dumplings, I will not introduce them here. Newbies who don’t know how to make dumplings can refer to previously published articles.

2. How to make vegetarian dumplings with dandelion filling

Main ingredients: 500 grams of mother-in-law, 100 grams of spiced dried tofu, 100 grams of fresh mushrooms, 6 eggs, and appropriate amount of dumpling wrappers.

Seasoning: salt, cooking wine, pepper, chicken essence, sesame oil, soy sauce, and chopped green onion in appropriate amounts.

Preparation: Chop the spiced dried tofu and fresh mushrooms into small pieces, then take 4 eggs, add cooking wine and beat until smooth and stir-fry.

Steps:

1. Heat the oil in a wok , add dried tofu and mushrooms, and stir-fry until they are almost cooked, then turn off the heat. Add the chopped dandelions and fried eggs.

2. Crack in the remaining 2 eggs, and add salt, soy sauce, pepper, chicken essence, sesame oil, chopped green onion and other seasonings.

3. Stir the mixture in the pot evenly to make the filling, wrap it into dumplings and cook it.

Additional notes:

1. Do not throw away the roots of dandelion. Wash and dry them and save them. Drinking them in water has excellent heat-clearing and detoxifying effects.

2. To prepare the meat filling, you need to add chopped green onion, ginger and other seasonings in advance, beat in the same direction until it becomes sticky and then leave it for a while. This step is called making the meat filling. The meat filling will be sticky and clumping together to make it delicious.

3. The five-spice dried tofu in the vegetarian filling can be replaced with tofu, fry it in oil until both sides turn yellow and then cut it into small pieces.