Dumplings with chestnut meat and fresh bamboo shoots
By RoseBlanda
Shepherd's purse is a spring dish. It was originally a wild vegetable, but now it has become a home-cooked dish due to its large-scale planting. However, the taste is not as good as before. It lacks the fragrance of the original wild vegetables. I am average, but LG likes it, especially loves eating shepherd's purse stuffed dumplings. Isn't it, I just wrap it up!
Recipe Recommendations
- flour 500g
- Shepherd's purse 400g
- minced meat 500g
- spring bamboo shoots 1 piece
- green onions 1 piece
- ginger one
- eggs a
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- salty and fresh
- cook
- several hours
- ordinary
Steps for Dumplings with chestnut meat and fresh bamboo shoots
1
Raw material diagram.
2
Cut the green onions and ginger into the minced meat and stir. Add cooking wine to remove fishy smell.
3
Blanch the shepherd's purse with boiling water, cut into pieces and add.
4
Blanch the spring bamboo shoots with boiling water to remove the astringency.
5
Dice and add to stir.
6
Pour the flour into a bowl, add an egg, salt, and stir.
7
Add appropriate amount of water and knead into a smooth dough.
8
Add salt to the mixed filling and season with soy sauce.
9
The kneaded dough is too large and can be divided into two or three small dough pieces. Wake up for 20 minutes.
10
Roll the dough with a rolling pin into a thin large dough sheet. Then use a circular object such as a lid to press it on the dough sheet to form a round dumpling skin.
11
Pressed dough.
12
Add the filling pericardium.
13
Wrap in a crescent shape. The methods of making dumplings vary from place to place, and there are many methods, so I won't go into detail.
14
After wrapping it all, isn't it spectacular? You can put it in the refrigerator and freeze it.
15
Pour clear water into the pan, soak in small bubbles, and add salt.
16
If the dumplings are frozen in the refrigerator, there is no need to defrost them. Put them directly into the pan and boil them.Dumplings with chestnut meat and fresh bamboo shoots Make Tips
1. Pasta food such as dumplings and steamed buns is generally made of medium-gluten flour. 2. The ratio is generally one pound of flour to one pound of stuffing. 3. Add eggs and salt to the flour to make the dough stronger. 4. Roll it into a large dough sheet and then press it with a round object. This way, the dumpling skin is even in size, which is more shaped and more convenient than rolling it one by one. 5. When you add dumplings, the water can bubble up. If it is too open, the dumplings will easily burn. Salt is added to prevent sticking. 6. If you like shepherd's purse and want to eat it after season, you can tell you a small method for reference. This method is more suitable for using shepherd's purse as stuffing. Just wash the shepherd's purse, blanch it with boiling water, wrap it with plastic wrap, put it in the refrigerator to freeze, take it out before eating, and defrost it slightly. This way, not only the color is fresh, but also When cutting, because the shepherd's purse is frozen, it is not easy to spread and is quite easy to cut. If you are interested, you can try it.