Health benefits
Sesame oil: fights and prevents cancer
Soy sauce: enriches blood, protects teeth, and protects bones
Ingredients
Dumpling skin ( 500g ) | Watercress ( 1000g ) |
Semi-fatty lean minced pork ( 250g ) | Oil ( appropriate amount ) |
Salt ( appropriate amount ) | Chicken essence (appropriate amount) |
Sesame oil ( appropriate amount ) | Garlic Rice ( Two petals ) |
Onion ( appropriate amount ) | Soy sauce ( appropriate amount ) |
Cooking wine (appropriate amount) |
How to make dumplings stuffed with shepherd’s purse
1. Wash the watercress, boil it in boiling water until soft, squeeze out the water and put it on a plate for later use.
2.Two cloves of garlic and two onions, chopped into fine pieces.Heat oil in a pan, fry minced onion and garlic until fragrant.Add salt, a small amount of soy sauce, and cooking wine to minced meat.Stir-fry until oil comes out of the fat meat.
3. Mix the fried minced meat with minced watercress for the second seasoning.Add a small amount of chicken essence and two tablespoons of sesame oil and mix well.If it is not salty enough, add salt.(The stuffing in this step can be eaten directly.Chop some crushed rice peppers and minced garlic and mix well to make a delicious cold dish.The watercress can be replaced with chrysanthemum (Emperor's dish) and bitter wheat vegetables.This way of eating is Zhejiang cuisine is fine.)
4. Semi-finished product, quick-frozen for breakfast or midnight snack, healthy and nutritious , refreshing, delicious and not greasy.
Tips
Watercress should be rinsed with cold water after boiling.After quick freezing, the stuffing will still be green when cooked, otherwise it will turn yellow.
The reason why pork is fried is to make it easier to cook and save time when cooking.
If you don’t like the crispiness of watercress, you can blanch it longer in the first step.
This type of dumpling is more delicious when made into dumplings.I like thin skin, so I use steamed dumpling skin to wrap it.Because the filling is cooked, the cooking time is not as long as raw meat filling, so
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