Sheep-purse dumplings
By VicentaLakin
Recipe Recommendations
- flour appropriate amount
- Shepherd's purse appropriate amount
- pork paste appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- MSG appropriate amount
- cooking wine appropriate amount
- Cooking powder appropriate amount
- pepper powder appropriate amount
- soy sauce appropriate amount
- salad oil appropriate amount
Steps for Sheep-purse dumplings
1
Mix the flour with warm water to form a smooth dough and leave at room temperature for 30 minutes.
2
Mix the flour with warm water to form a smooth dough and leave at room temperature for 30 minutes.
3
Wash the shepherd's purse with clean water, and then blanch it with boiling water.
4
Rinse the blanched shepherd's purse with cold water. Then cut the shepherd's purse into foam with a knife and set aside.
5
Add green onion, ginger, salt, monosodium glutamate, cooking wine, frying powder, pepper powder, soy sauce, and salad oil to the pork paste and stir evenly in one direction. If the meat filling is too dry, add a little water before adding the salad oil.
6
Pour the shredded shepherd's purse into the meat filling and mix well. Add a little more salad oil at this time.
7
Make the dough into small doses and roll it into dumpling skins with a rolling pin.
8
Wrap the meat paste into the dumpling skin to make the green dumpling.
9
Pour water in the pan, boil the water, add the dumplings, and cook them. When cooking dumplings, add a little salt to the water to prevent the dumpling skins from sticking.