Capsella dumplings(qi cai jiao zi )

Capsella dumplings

Introduction:

"Dumplings are delicious! What's the taste of dumplings made with wild vegetables of the season? "

Production steps:

Step 1: mix flour with warm water first, then wake up.

Step 2: during waking up, add oil to Capsella bursa pastoris and green vegetables, mix well first, add salt and chicken essence into minced meat, then add appropriate amount of water, stir vigorously in the same direction, and finally mix the vegetables and meat together.

Step 3: wake up a good face, take a piece, rub long strip, pull into small dosage.

Step 4: round and flatten the small dosage.

Step 5: roll the rolling pin into a thick dumpling skin in the middle and a thin dumpling skin on the edge.

Step 6: put a proper amount of dumpling stuffing on the dumpling skin, wrap tightly and make a beautiful fold.

Step 7: dumplings! Boil the water in the pot, put the dumplings into the pot one by one, and stir them with a leaky spoon to prevent them from sticking.

Step 8: when all the dumplings come up one by one and become fat, it means that the dumplings are ripe and can be put into pots.

Materials required:

Shepherd's purse: right amount

Vegetables: moderate

Minced meat: moderate

Salt: right amount

Chicken essence: appropriate amount

Oil: right amount

Flour: right amount

Warm water: moderate

Note: 1. Use warm water to mix noodles, which is easier to wake up, but the water temperature should not be too high, and the hand temperature is better. 2. Put oil in the sink first, which can lock the moisture of the vegetable. Shepherd's purse absorbs oil, so you need to put more oil to taste good. 3. Don't put the water in the meat stuffing all at once, a small amount of water many times, every time you put the water, you must fully stir the meat to lock the water. 4. Shepherd's purse dumpling is delicious without any material! Heavy mouth can be self dip.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Qi Cai Jiao Zi