Spring Wild Vegetable Fragrance - Shepherd's Purse Dumplings

1. Prepare the pork filling, preferably in a ratio of fat to lean.

2. Wash and dry shepherd's purse well.

3. Put the scallions and ginger slices into a food mixer, add a little water, and stir until they form the onion and ginger juice.

4. Add the beaten scallion and ginger juice to the meat filling in batches, stirring the meat filling in one direction when adding.

5. Mix all the onion and ginger juice into the meat filling, and the mixture will be loose and elastic.

6. Add light soy sauce, dark soy sauce, salt, chicken essence, oyster sauce, and sesame oil to the meat filling, mix well again, and marinate for a while.

7. Boil water in the pot, heat the shepherd's purse until it changes color, and then remove it.

Cut into small pieces and pinch off the water.

9. Pinch the dehydrated shepherd's purse and put it into a bowl. First, pour in a little sesame oil and mix well, then add salt and chicken essence.

10. Mix the meat filling and shepherd's purse well, and the dumpling filling will be ready.

11. Add water to the flour to form a dough, let it stand for half an hour, and then knead the dough into long strips.

12. Cut into evenly sized small pieces.

13. Use a rolling pin to roll out the thick dumpling skin in the middle and thin around the edges.

14. Place the filling in the middle of the dumpling skin.

15. Fold the dumpling skin into a semi-circular shape, fold and pinch it tightly at the mouth, wrap it all up, put it into a boiling water pot to boil. After the water boils, order a bowl of cold water and cook again. After adding it repeatedly for three to four times, the dumpling will float and expand significantly, indicating that it is ready to be cooked and eaten.