Steamed dumplings with Shepherd's purse

1. Material diagram (the actual amount of shepherd's purse used is more than this, which was not brought up when taking photos)

2. Pour 400 grams of flour into a bowl, add boiling water and mix well. If the weather is cold, use fully hot flour.

3. Roll the dough into a smooth ball and apply it to a damp cloth. (You can knead it into a ball first, let it sit for a while, and then knead it, which will be easier to operate.)

4. Add soy sauce, cooking wine, salt, and a small amount of chopped ginger and scallions to the meat filling, marinate evenly and add flavor.

5. Heat water in a pot and blanch shepherd's purse. The water surface should be wide. After the water boils, add cooking oil and salt to the water, and then add the washed shepherd's purse.

6. After changing color, remove and rinse with water.

7. Squeeze out excess water when it's cool enough not to be hot, and chop into small pieces.

8. After serving the bowl, add oil and salt to season, and mix well with the minced meat before.

9. Knead the well kneaded dough into small pieces and roll them into dumpling wrappers.

10. We have started packing. According to one's own preferences, it can be packaged in any shape.

11. The willow leaf dumplings I made.

12. Put on the steamer, bring the water to a boil, steam over high heat for fifteen minutes. That's it.