How to make shepherd’s purse and meat dumpling fillings

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  1. When shepherd's purse is dug from the field, the dry leaves must be removed first, preferably soaked in water for a few hours, and then rinsed.

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  2. Boil water in a pot, blanch the shepherd's purse in the boiling water for 1 to 2 minutes , blanch the shepherd’s purse for a while if it’s old, or omit this step if it’s very tender

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  3. Blanch The shepherd's purse that has been soaked in water is quickly cooled under cold water, and then removed from the water and set aside for later use.The color is particularly green after blanching! More tempting

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  4. Chop the meat into mince, I used this fat meat There are relatively few, you can choose 3 fat and 7 lean meat fillings.The ginger is minced together with the meat

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  5.Add minced scallions, a little cooking wine, a little light soy sauce, and a little oil to the minced meat filling and mix well

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  6.Chop shepherd's purse into fine pieces, and the roots should also be chopped finely.The roots are the most fragrant and nutritious part

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  7.Put the minced shepherd’s purse into the meat filling and add the remaining oil, salt, pepper, and thirteen spices.



8. Mix all the seasonings evenly.If the meat is dried, you can also add half of the egg liquid.Of course, you can leave it out

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  9. Shepherd's purse meat filling can be used to make dumplings and steam steamed dumplings Ouch!