Fried dumplings with shepherd's purse
By EdwinHerzog
Most of the authentic shepherd's purse picked from the wild were fried and eaten the night before, and a small part was left for stuffing to make dumplings at night. When fried in the morning, it was another fragrant breakfast!
Recipe Recommendations
- Shepherd's purse appropriate amount
- pork appropriate amount
- dumpling skin appropriate amount
- minced garlic appropriate amount
- salt appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- oyster sauce appropriate amount
- MSG appropriate amount
- sesame oil appropriate amount
Steps for Fried dumplings with shepherd's purse
1
Pick and wash the shepherd's purse.
2
After the water in the pot boils, put the shepherd's purse for 1-2 minutes and remove it.
3
Rinse the fished shepherd's purse with cold water.
4
Squeeze the shepherd's purse to dry and set aside the pork.
5
Minced pork and chopped shepherd's purse.
6
Add appropriate amount of minced garlic, salt, sugar, cooking wine, oyster sauce, and monosodium glutamate, and use a kitchen knife to cut and mix evenly.
7
Add a few drops of sesame oil and mix well.
8
Set aside the dumpling skin and a small plate of water.
9
After putting the stuffing into the dumpling skin, use your index finger to dip it in some water and apply it to the dumpling skin to wrap the dumplings.
10
Code in a non-stick pan.
11
Add a small amount of oil and fry over medium to medium heat until the bottom is shaped and yellow.
12
Add thin starch water to cover the bottom of the dumplings.
13
Cover and fry over medium heat.
14
Fry until the water dries and the dumpling skin is transparent.