Capsella meat dumplings

Capsella meat dumplings

Introduction:

"Spring is coming, of course, I want to eat Capsella dumplings ~!"

Production steps:

Step 1: wash the fresh shepherd's purse and remove the yellow leaves.

Step 2: prepare meat stuffing, dumpling skin, ginger and scallion.

Step 3: cut ginger and scallion, mix with meat, add salt and cooking wine, mix well.

Step 4: Boil the water in the pot and scald the Capsella for one minute. When you see the color turning green, you can take it out and drain it.

Step 5: squeeze out water from the scalded shepherd's purse and chop it.

Step 6: mix the chopped shepherd's purse and minced meat with cooking oil in one direction and keep still for 10 minutes.

Step 7: because it is bought dumpling skin, so the edge of dumpling skin should be dipped in some water, pinched tightly, and made into dumplings.

Step 8: Boil the water in the pot, then add the dumplings, and then add the cold water for one night to continue cooking. Add the cold water three times, and when you see the dumplings on the water, it means they are cooked.

Step 9: take a small bowl, add appropriate amount of vinegar, mashed garlic, sesame oil, etc., make seasoning plate, and dip dumplings.

Materials required:

Shepherd's purse: one bag

Minced meat: 200g

Ginger: a small piece

Scallion: small part

Cooking oil: half a teaspoon

Salt: right amount

Note: buy dumpling skin in the package must be sticky edge water, if it is home-made, you can omit this step

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh