How to make shepherd’s purse and egg dumplings

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  1.Wash the shepherd's purse cleanly, add a little salt when blanching, blanch for 3 to 5 minutes, and drain.Let cool, squeeze out the water, and chop into small pieces.

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  2.Put a little salt in the eggs, fry them and let them cool.

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  3. Mix the chopped shepherd's purse with scallion oil and put it together with the eggs, add an appropriate amount Salt and mix well.

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  4. Add about 200g water to 300g flour, knead it into a smooth dough, and roll it into a dumpling wrapper.

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  5.Wrap it as you like.

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  6. Use more water to cook dumplings so that the cooked dumplings will be fresh and translucent.Drain immediately after cooking.It will become sticky after being cooked for a long time.

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  7.Finished product.Fresh and delicious.