shepherd's purse and pork dumplings

How to Make Dumplings with Shepherd's Purse and Pork

Dumplings filled with shepherd’s purse and pork are a beloved spring delicacy. Here’s a simple guide to making them.

Ingredients: For the wrapper, mix 300g all-purpose flour with 150ml warm water and a pinch of salt, knead into a smooth dough, and rest for 30 minutes. For the filling, combine 200g ground pork, 150g chopped shepherd’s purge (blanched and squeezed dry), 2 chopped scallions, 1 minced garlic clove, 1 tsp soy sauce, 1 tsp sesame oil, salt, and pepper. Mix well until sticky.

Steps:

1. Roll wrappers: Divide the dough into small balls, roll each into a thin round wrapper (approx. 8cm diameter).

2. Fill and fold: Place 1 tablespoon of filling in the center, fold the wrapper in half, and pinch the edges to seal, creating pleats for a classic look.

3. Cook: Bring a large pot of water to a boil. Add dumplings (in batches if needed) and cook for 3-5 minutes until they float. For a crispier texture, pan-fry them after boiling until golden on both sides.

Serve hot with a dipping sauce of soy sauce, vinegar, and chili oil. These dumplings offer a fresh, savory taste that celebrates the season’s flavors!