Fried dumplings with Capsella

Fried dumplings with Capsella

Introduction:

"Spring is coming, I can't walk when I see shepherd's purse. I like to eat shepherd's purse dumplings with special fragrance."

Production steps:

Step 1: wash Capsella bursa pastoris and green vegetables, and scald them with boiling water.

Step 2: Chop shepherd's purse and green vegetables into the end, squeeze out the water, add salad oil to mix, so that the oil will not come out of the water.

Step 3: add the meat, salt, pepper, soy sauce and a little sesame oil, then add an egg. This way, the stuffing will feel a little sticky and taste better.

Step 4: make dumplings (I made dumplings in the shape of northeast Laobian dumplings) and put them in a saucepan with oil.

Step 5: fill up the dumplings and open the fire. Put on the water and cover, about two-thirds of the dumplings.

Step 6: when you hear the dumplings creaking, the water in the dumplings is almost dry. Take off the lid. The pan was hanging with baked dumplings.

Step 7: when the dumplings are golden, you can start the pot.

Materials required:

Shepherd's purse: one jin

Vegetables: three Liang

Pork: one jin

Egg: one

Salt: right amount

Pepper: right amount

Sesame oil: appropriate amount

Soy sauce: right amount

Note: shepherd's purse, if placed alone, will feel the stuffing dry, and really in the grass feeling. If you want to taste better, you must add vegetables. And we must refuel to ensure that there is no water. The wild vegetables in spring are very delicious, so you can still eat them after eating. Shepherd's purse to buy that kind of wild, fragrant. But it's hard to wash. I soaked it twice and washed it six times. Not to mention picking vegetables.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: salty and fresh