Speaking of which, I don't like making pasta very much, because I have to go through too many failures, and the dough making has hit me miserably. Mother's Day is here, and I want to do something different for my mother. So consider making a simple steamed shepherd's purse dumplings.
My mother definitely has no talent for cooking. She has always only emphasized nutrition and not taste. Therefore, maybe the old Beijing method is frying vegetable dumplings, which in my home is absolutely disrespectful. I also tested my mother's tone before. My mother said that she couldn't make rice dumplings well and would break up as soon as she cooked them. It scared me. I checked a lot of information. Fortunately, it was a success. Because it's my first time doing it, I may not have the thin skin and big stuffing of an old hand, so I will continue to work hard!
Although the dumplings are simple, there are many tricks in them. But I was filming while doing it, and I couldn't shoot the steps of the package. You can check the posts of other people in the group.
shepherd's purse dumplings
Recipe Recommendations
- cornmeal appropriate amount
- soy noodles appropriate amount
- Angel yeast appropriate amount
- alkali noodles appropriate amount
- Shepherd's purse appropriate amount
- pork stuffing appropriate amount
- diced green onion appropriate amount
- ginger appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for shepherd's purse dumplings
1
Remove the roots of shepherd's purse, wash it several times, and clean it thoroughly. Be sure to wash it clean, there is a lot of shepherd's purse paste.
2
Mix and marinate 80g of meat paste with 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1/2 teaspoon of sugar, and 1/4 teaspoon of salt for 15 minutes.
3
Boil a pot of water, add 2 teaspoons of salt, add shepherd's purse, cook for 20 seconds, then remove, immediately pour in cold water, and rinse with cold water several times.
4
Squeeze dry the shepherd's purse that has been washed through the water. A pound of shepherd's purse can only squeeze out so much. Then switch to powder. If you like a lot of food, buy more.
5
Mix 6 tablespoons of coarse corn flour with about 120g and 2.5 tablespoons of soybean flour with about 45g evenly. The approximate ratio of corn flour to bean flour is 2:1. Don't add white flour, otherwise it will fall apart. Use slightly scalding water, first mix the dough into a large cake, and then add 1 tablespoon of 5g baking powder. Baking powder should be added last, and do not add hot water after adding it. Otherwise it will fail. Cover with plastic wrap and wake for 30 minutes.
6
Prepare meat filling when you wake up. Put slightly more oil into the pan than usual when frying, first add pepper and aniseed, stir-fry to create the fragrance, then remove and throw away.
7
Add chopped green onions and chopped ginger and stir-fry until fragrant. Make the chopped green onions and chopped ginger a little larger so that it tastes delicious.
8
Add in the minced meat and stir fry until the meat is almost white.
9
Add 1/2 teaspoon chicken extract about 3g, 1 tablespoon dark soy sauce about 3g, 2 tablespoons sweet flour paste about 6g.
10
After waking up the noodles, pour 1 small amount of alkali flour into your hands, about 1g. In short, novices would rather put less than more and knead evenly. If you think the dough is a little wet, add a little dry corn flour. Corn flour will not be kneaded into dough, as long as you press it on your hand to make a cake.
11
I added the meat filling to the squeezed shepherd's purse. I only used 1/3 of the meat filling. It would be better to have more vegetables. Add the oil from the stir-fried meat as well. When the shepherd's purse is squeezed dry, it will absorb the oil and make it delicious. But don't add extra oil that will leak out. Add salt according to taste.
12
Prepare the steamer, add water to the cold pan and fire, and then start to make the dumplings. Take a piece of corn flour, press it into a cake on your hands, and then add the appropriate amount of stuffing. Hold your hands into a bowl, press down with both thumbs, and twist your other fingers inward until they are all rolled. If there is a leak, you can make up for it with a new cake. Put one by one to ensure that the water has steam. After the dough is ready, bring to a boil and keep it on high heat and steam for 20 minutes. Then cool it down a little before taking it out.shepherd's purse dumplings Make Tips
1. The shepherd's purse must be squeezed dry. If there is too much water, it will definitely disperse. 2. Make sure you don't add white flour. 3. First mix the corn flour and bean flour with scalding water, and then add the yeast. Don't add yeast as soon as you add hot water, and don't add hot water after adding yeast. Otherwise the yeast will fail. Therefore, at the beginning, adjust the dough to a position where the consistency is right. Corn flour cannot be kneaded into dough. Just feel like it can be compacted. 4. The fried meat meat should be more oil. If the shepherd's purse does not have water, it will absorb the oil. If the oil is less, it will not taste good. But don't make the stuffing oily. Once the oil seeps out, the dough will definitely disperse. 5. Make the pot at the same time when making it, put the dumplings in the cold pot, and don't leave the water open!! Be sure to boil water, because while wrapping it while putting it away, as the heat rises, the meatballs will quickly shape and will not fall apart. So you should never wrap it all up and put it in a steamer. You will never be able to pick it up and 100% will fall apart. 6. Steam the dumplings and cool them a little before taking them out. If you can't eat them, put them in the refrigerator and store them. When you eat them for the second time, stir-fry them with oil and make the rice crust. Better.