Health benefits
Soy sauce: nourish blood, protect teeth, protect bones
| White amaranth ( Adequate amount ) | Pork stuffing ( Two pounds ) |
White flour ( appropriate amount ) | Ginger ( appropriate amount ) | Onions (appropriate amount) | Oil ( appropriate amount ) |
Thirteen Spiced or five-spice powder ( appropriate amount ) | Sugar ( appropriate amount ) |
Salt ( appropriate amount ) | Water or thick soup (appropriate amount) |
Fuel consumption ( Moderate ) | Soy sauce (appropriate amount) |
How to make white amaranth dumplings
1. Add water to white flour Knead well and set aside to rest, pick and wash the white amaranth
2.Sitting in a pot Blanch the white amaranth in water, do not take long, just blanch it and then remove it.Let cool in cold water
3. Squeeze out the excess water from the blanched vegetables and mince them.
4.Put the pork stuffing into a basin, add thirteen spices, sugar, soy sauce, and green onions.Stir in ginger water or puree.The onion and ginger water must be added slowly, stirring as you add it.When it is almost done, add cooked oil (the oil we usually use for frying things is enough).Finally, add the chopped white amaranth to the stuffing, stir and add sesame oil and set aside
5. Knead the woke dough and cut it into small pieces.Use a rolling pin to roll it into a dough and wrap it into a dough.Dumplings with thin skin and large fillings
6.Turn on the pot and add water, and cook the dumplings p>
7.Get started and start eating
8.Add your own sweet, garlic and vinegar
9.Just sugar and garlic, isn’t it delicious
Tips
Do not blanch white amaranth for a long time, because it is a wild vegetable.If the leaves are more mature, you must add a little more oil, otherwise it will feel dry and not fragrant
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