shepherd's purse and sea rice dumplings
The beginning of winter is the turn of autumn and winter seasons, so when "paying" children, there is a custom in the north to eat dumplings.
Recipe Recommendations
- Shepherd's purse 350 grams
- Hymie 50 grams
- eggs of 3
- peanut oil 10ml
- pepper 25 capsules
- yellow wine 15ml
- onion 5 grams
- Jiang 5 grams
- salt appropriate amount
- white granulated sugar appropriate amount
- soy sauce appropriate amount
- salty and fresh
- flavoring
- several hours
- ordinary
Steps for shepherd's purse and sea rice dumplings
1
Pinch and remove the roots of the shepherd's purse, pick and wash it cleanly. After boiling the water in the pan, turn off the heat and add a little salt. Put the shepherd's purse in the hot water and quickly remove it and soak it into cold water. Remove and drain the water.
2
Squeeze out some water from the shepherd's purse, chop it up and place it in a basin for later use.
3
Soak the sea rice in warm water, wash it and chop it into pieces for later use.
4
Beat the eggs into a bowl and add a little salt to beat. Cut the onion and ginger into minced powder.
5
Heat the oil in the wok, stir-fry the eggs, chop them with a shovel, add the sea rice and rice wine, stir well.
6
Pour into the pot containing shepherd's purse and stir well, add the chopped green onions and ginger.
7
Pour sesame oil and peanut oil into a frying pan, saute the pepper until fragrant, remove it after it is burnt, and pour the hot oil into the filling.
8
Add salt to the filling and mix well with a little white sugar.
9
Mix the dough with warm water to form a dough, cover with a damp cloth and wake for 15- 20 minutes.
10
Make it into small doses, roll it into a leather bag and place it in the filling.
11
Heat the water in the boiling pot to boil, add a little salt, add the dumplings without covering them first, wait for the dumplings to float, cover and cook twice, while boiling with cold water twice.