Ingredients
Alfalfa (appropriate amount ) | Pork stuffing (About 400 grams ) |
Dumpling wrappers ( 62 pieces ) | Cooking wine ( appropriate amount ) |
White pepper ( appropriate amount ) | Minced green onions (appropriate amount) |
Grated ginger (appropriate amount) | Raw eggs ( a ) |
Cooked oil ( 3 tbsp ) | Sesame oil ( appropriate amount ) |
Light soy sauce ( Moderate amount ) | Salt ( appropriate amount ) |
1.I usually chop the meat stuffing I buy back into pieces to make it taste better (my family doesn’t like fatty meat), and add minced green onions when chopping.
2.Put the meat filling into a basin, start stirring the meat filling, and prepare about 200ml of water.Add in three times, stir in one direction, and add water after each stir.Break in an egg, add an appropriate amount of cooking wine, stir again, and add the rest of the ingredients in sequence.I have no onions at home, so I added minced onions.
3. Wash the alfalfa, add boiling water to blanch it, cut into pieces, and add the meat filling middle.
4.Mix the meat filling and wild vegetables evenly.
5.This time I bought the dumpling wrappers directly.If the wrappers are dry, wrap them You can smear water on the edges of the dumpling wrappers and wrap them in the usual way.
6. Add cold water to the pot and add some salt after the water boils (to prevent the dumplings from sticking) Put the dumplings into the pot, stir them clockwise with chopsticks, and cover the pot.After the pot is boiled, open the lid.Because it is filled with meat, you can cook it for a while after boiling.When the dumplings float up and the belly is round, use Just hit it with chopsticks and it will make a "bang bang" sound.
Tips
Wild vegetables absorb oil, so when buying meat fillings, you can buy slightly fatter ones.
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