Shepherd's purse and pork dumplings

Overview

Some time ago, my husband was very attentive and bought me whole wheat flour at a discount in Tesco supermarket, because I like to make pasta. I have never used whole wheat flour before and I found it very dark when I used it today! I immediately complained to him. I also know that eating whole wheat flour is good for the body, but I don’t care how dark it is! Whole wheat flour is known as the special flour for diabetics! 1. Whole wheat flour is a natural source of water-soluble dietary fiber. Can lower cholesterol and control blood sugar. 2. It is fat-free, low in calories and rich in complex carbohydrates. 3. Contains a large amount of B vitamins, vitamin E, potassium, selenium and iron, etc. It is the best food to maintain a slim figure.

Tags

• staple food
• home cooking
• old man
• dumplings
• spring festival
• ginger powder
• msg
• pepper noodles
• pork sandwich
• shepherd's purse
• whole wheat flour
• green onions
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Whole wheat flour

   

2. 2 Mix the dough with warm water to form a soft and hard dough

   

3. 3 The surface is not smooth. Wake up for a while

   

4. 4 Knead the dough into a smooth dough, and put a lid on the pot to prevent the surface from drying out and making it difficult to operate

   

5. 5 The pork filling is chewy

   

6. 6 Chop the meat into pieces

   

7. 7 Add dark soy sauce and minced ginger and stir well

   

8. 8 Pour half a bowl of water into the meat filling, add in several times and stir in one direction

   

9. 9 Shepherd's Purse Soup Chopped

   

10. 10 Put it in the meat filling, and add salt, monosodium glutamate, pepper noodles, sesame oil, and cooking oil

    

11. 11 Follow the beating direction of Ju 8 and continue to stir vigorously

    

12. 12 Take out the dough and knead it for a while until smooth

    

13. 13 Make a hole in the middle and turn the dough with both hands

    

14. 14 Divide the dough into two pieces and roll them into long pieces

    

15. 15 I used my hands to grasp the squeezing tube, but I still didn’t do it well in practice

    

16. 16 Round the squash

    

17. 17 Squeeze to flatten and remove the skin

    

18. 18 Take a piece of dumpling wrapper and put appropriate amount of meat filling

    

19. 19 Pinch from left to right

    

20. 20 Final seal

    

21. 21 Wrap it into a crescent shape. This is the first bun I learned from my mother

    

22. 22 One bite at a time

    

23. 23 After the water boils and the dumplings are put out of the pot, turn the spatula over and stick it tightly to the bottom of the pot and push it forward to prevent the dumplings from scratching the pot

    

24. 24 When the dumplings float for the first time, pour half a bowl of water in the middle

    

25. 25 When the dumplings are floating for the first time, use a funnel to drain the water in a circular motion so that they are cooked evenly

    

26. 26 The skin of the dumpling will be bulging when it floats for the third time. You can pick one out and taste it. It is probably done

    

27. 27 Just take it out of the pot and enjoy