Sophora flower dumplings

Overview

When the locust trees bloom in May, my sister will always pick some locust flowers and give them to me, because the girl likes to eat locust flower dumplings. If you want to eat this kind of seasonal food often, you need to keep it in the refrigerator. I will scald the uneaten sophora flowers in boiling water, run them through cold water and freeze them. I can take them out to make stuffing whenever my children want to eat them.

Tags

• staple food
• home cooking
• flour
• ginger powder
• msg
• pork stuffing
• sophora japonica
• thirteen incense
• chopped green onion
• salt
• soy sauce
• water

Ingredients

Steps

1. 1 Add chopped green onion and minced ginger to the pork stuffing, and mix the seasonings evenly

   

2. 2 Add the thawed sophora japonica flowers

   

3. 3 Stir evenly into filling

   

4. 4 Add flour to water and knead into dough, let it rest for 20 minutes

   

5. 5 Cut a piece of dough, roll it into a long strip, and then cut it into pieces of about 2cm

   

6. 6 Take 1 pill, flatten it, and roll it into thin slices with a rolling pin

   

7. 7 Put the sophora flower filling into the middle of the dough sheet

   

8. 8 Pinch it together and make it into a dumpling shape

   

9. 9 The wrapped dumplings are neatly placed on the bamboo curtain

   

10. 10 Boil water in a pot. After the water boils, put the dumplings into the pot one by one. After the fire boils, turn to low heat and cook for about 10 minutes. Stir slowly with a spoon while cooking to prevent the dumplings from sticking to the bottom of the pot

    

11. 11 When the dumplings float to the top, they are ready

    

12. 12 Use a slotted spoon to remove the dumplings to a plate

    

13. 13 Put the very fresh soy sauce, dumpling vinegar, chili oil, sesame sauce or other seasonings you like into the bowl, and you are ready to eat