Bitter chrysanthemum dumplings + fish ball wontons

Overview

How to cook Bitter chrysanthemum dumplings + fish ball wontons at home

I harvested a big bag full of bitter chrysanthemums in the field. In addition to cold bitter chrysanthemum, bitter chrysanthemum salad, and bitter chrysanthemum fish ball soup, today we added an innovative dish: bitter chrysanthemum dumplings.
Mix the minced bitter chrysanthemum and minced meat into dumpling fillings, add an egg, chopped green onion, and minced ginger, and season with salt, monosodium glutamate, and light soy sauce. My husband wanted to eat small wontons, so he divided half of the ground meat, added an egg, green onions and ginger, and mixed it with seasonings to make wonton fillings.
In order to save time, I bought 1kg each of dumpling wrappers and small wonton wrappers directly at the market.
I also bought tender fish balls at the market and boiled them separately to remove the alkaline smell.
Because they are meat dumplings, add raw water twice.
Put the fish balls and cooked wontons together and sprinkle with chopped green onion for a more delicious taste.
The natural taste of bitter chrysanthemum is very weak, so it is almost impossible to tell that the dumplings are filled with bitter chrysanthemum.