【Northeast】Po Po Ding-Mountain Wild Vegetable Dumplings

Overview

As a Northeastern person, I love eating and making dumplings. I have tried filling them with various fillings, such as leek and egg, onion meat, celery meat, green pepper filling, pickled cabbage meat, cabbage meat, radish filling, etc. But the most local specialty is the dumplings stuffed with mother-in-law’s dices. Mother-in-law Ding, whose scientific name is Dandelion, is abundant in the fields of the Northeast. It can be eaten cold or made into stuffing. It can be regarded as a specialty dumpling in the farm area, and it has been introduced as a local delicacy. Today we are going to make wild vegetable dumplings. Dandelion is not only rich in nutrients, but also has high medicinal value. Therefore, it is not an ordinary special vegetable, but a precious therapeutic vegetable. How to consume? There is a saying in "Compendium of Materia Medica": Young dandelion seedlings are edible, and raw food is especially good for treating infectious diseases. It can be seen that dandelions can be fried and eaten, and can also be used as cold dishes. Of course, it can also be combined with other dishes and condiments to cook into various delicious food and therapeutic products.

Tags

• staple food
• home cooking
• dumplings
• chicken essence
• cooking wine
• flour
• light soy sauce
• mother-in-law ding
• onions
• oyster sauce
• pork
• sichuan pepper powder
• ginger
• salt
• sesame oil
• vegetable oil
• water

Ingredients

Steps

1. 1 Prepare the ingredients

   

2. 2 Let’s make peace with each other and let’s wake up for a while

   

3. 3 Wash the mother-in-law, blanch it, and rinse it with cold water. This is before blanching

   

4. 4 Pinch off the water and place on a cutting board to chop

   

5. 5 Mix the stuffing: put a little green onion and ginger, half a teaspoon of light soy sauce, half a teaspoon of oyster sauce, a little sesame oil, pepper powder, cooking wine, a teaspoon of salt, a teaspoon of chicken essence, and stir together with the chopped meat filling,

   

6. 6 Pinch off the moisture from the diced mother-in-law and add it to the meat filling and stir evenly

   

7. 7 Grind it into small even pieces, roll it out and wrap it up

   

8. 8 Bring the water in the pot to a boil, add the dumplings, add a little salt, and cook for 8 minutes. When the dumplings float and smell fragrant, turn off the heat and take them out.

   

9. 9 Finished product