Dumplings with fresh bamboo shoots and shepherd's purse(qi rou xian sun shui jiao )

Dumplings with fresh bamboo shoots and shepherd's purse

Introduction:

"Shepherd's purse is a spring seasonal vegetable. It was originally a wild vegetable, but now it has become a household dish due to large-scale cultivation. However, the taste is not as good as before. Without the fragrance of the original wild vegetable, I'm in general, but LG likes it, especially the dumplings filled with shepherd's purse. I'll wrap it up!"

Production steps:

Step 1: raw material drawing.

Step 2: cut the scallion and ginger into mince and stir. Add cooking wine to remove the smell.

Step 3: scald Capsella with boiling water and cut into pieces.

Step 4: blanch the bamboo shoots with boiling water to remove the astringency.

Step 5: dice and stir.

Step 6: pour the flour into the bowl, add an egg, salt and stir.

Step 7: add proper amount of water and knead into a smooth dough.

Step 8: add salt to the prepared stuffing and season with soy sauce.

Step 9: because the dough is too big, it can be divided into two or three small dough. Wake up for 20 minutes.

Step 10: roll the dough with a rolling pin into a large thin dough. Then use the lid and other round items to press on the dough, and press into a round dumpling skin.

Step 11: press the dough.

Step 12: filling in the heart.

Step 13: wrap in crescent shape. There are many different ways to make dumplings, so I won't elaborate.

Step 14: after all wrapped, is it spectacular? It can be put into the refrigerator for freezing.

Step 15: pour water into the pot, add salt after bubbling.

Step 16: if the dumplings are frozen in the refrigerator, they don't need to be thawed, just put them in the pot and boil.

Materials required:

Flour: 500g

Shepherd's purse: 400g

Minced meat: 500g

Spring bamboo shoots: 1

Scallion: 1

Ginger: one

Egg: one

Cooking wine: moderate

Soy sauce: moderate

Salt: right amount

Note: 1, dumplings, steamed buns and other pasta, are generally gluten flour. 2. The proportion is generally one jin of flour and one jin of stuffing. 3. Add eggs and salt to the flour to make the dough stronger. 4. Rolling into a large sheet of dough, and then pressing with a round object, the size of the dumpling skin is even, which is more shaping and convenient than rolling one by one. 5. Under the dumplings when the water bubble can, if too open, dumplings easy to paste. Salt is added to prevent sticking. 6. If you like shepherd's purse, and if you want to eat after the season, you can tell us a small method for reference. This method is more suitable to use shepherd's purse to make stuffing. Just wash shepherd's purse, scald it with boiling water, wrap it with fresh-keeping film, put it in the refrigerator for freezing, take it out before eating, and thaw it a little. In this way, not only the color is fresh, but also when cutting, because shepherd's purse is frozen, it's not easy to spread, so it's quite easy to cut. If you are interested, you can try it.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Qi Rou Xian Sun Shui Jiao