shepherd's purse dumplings
I didn't pay much attention before, but it turns out that there are also shepherd's purse in autumn. There are quite a lot, but it is different from the shepherd's purse in spring and is more tender than spring. It was quite warm on weekends for the first two weeks. I went to dig shepherd's purse twice. It had a very fresh shepherd's purse taste and a rural feeling. It was so good!
Recipe Recommendations
- pork 200 grams
- Shepherd's purse 200 grams
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
Steps for shepherd's purse dumplings
1
Chop the pork into fillings, chop the green onions and ginger into the ground and set aside.
2
Pick and wash the shepherd's purse.
3
Boil appropriate amount of water in the pan, add shepherd's purse and blanch, remove, control the water, and chop.
4
Put chopped green onions and ginger into the meat filling, add appropriate amount of soy sauce and cooking wine, marinate, appropriate amount of oil, and stir well.
5
Add the shredded shepherd's purse, add appropriate amount of salt and oyster sauce, and stir well.
6
Take the dumpling skins and make them into dumplings. My husband made them, so he held them with his hands like this.
7
Boil appropriate amount of water in the pan, add the dumplings, boil, add water 3 times, cook and leave the pan.