Pork dumplings with Capsella and bamboo shoots

Pork dumplings with Capsella and bamboo shoots

Introduction:

"It's almost new year's day. Check out the refrigerator. There are still some ingredients that have been stored for a long time. Eat them quickly. Otherwise, it will delay the release of the new year's goods. Dumplings are better than delicious ones. I haven't made dumplings at home for a long time. First of all, I'm going to buy some fresh food and pack it for quick freezing. "

Production steps:

Step 1: the food material map, honestly said the next, so that the next estimate, but also for your reference.

Step 2: slowly add water to the flour and stir it into flocs with chopsticks.

Step 3: knead into a smooth dough

Step 4: dice again,

Step 5: tear the bamboo shoots into thin strips and then cut them into diced pieces

Step 6: dice again,

Step 7: cut shepherd's purse into small pieces

Step 8: Chop shepherd's purse, pork and bamboo shoots into stuffing

Step 9: put into the cooking basin, add wine, sesame oil and salt, stir evenly and set aside

Step 10: roll out the skin several times, and use a dry fruit bottle cap to buckle out the round skin

Step 11: put in the stuffing

Step 12: pinch in the middle

Step 13: pinch the corners of the two sides first, so that the side depending on your body is shorter and the outside is longer. Just pinch the discount on the outside

Step 14: all the buckles are wrapped

Step 15: knead the leftovers together again, cut them into small pieces and roll them out one by one

Step 16: Boil the dumplings in boiling water, add a little salt in the water, boil them, add cold water, and then boil them again

Step 17: put shrimp, scallion, soy sauce and lard in the soup bowl, pour in boiling water, add cooked dumplings and eat while hot.

Materials required:

Yangwei bamboo shoot: 230g

Pork: 260g

Capsella bursa pastoris: 250g

Flour: 500g

Cooking wine: moderate

Salt: right amount

Sesame oil: appropriate amount

Dried shrimps: right amount

Scallion: right amount

Soy sauce: moderate

Lard: right amount

Note: 1. This time, about 53 dumplings were made in a jin of bread, some of which were a little bigger, and the stuffing could be 55. 2. When cooking dumplings, adding a little salt in the water is not easy to paste the pot. 3, like to eat dry dumplings, take out the plate, dip in their favorite seasoning on the line. I like dumplings in soup. If I have Porphyra, I can put some. This time I didn't put any at home.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh