Dandelion Pork Dumplings
Overview
Spring is the season when people are prone to getting angry, so it is also the season for eating wild vegetables. . . The motherland has a vast territory, and at this time, the spring and wild vegetables in the Northeast have not yet arrived. . . There are few types of wild vegetables, and dandelions are the most common and most eaten! It’s also really versatile and tastes delicious in anything!
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Ingredients
Steps
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Make the noodles and serve them first. . .
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Thaw the pork. . .
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Chop the pork filling. . .
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Chop onion and ginger. . .
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Add appropriate amount of water to the pork stuffing and stir clockwise. . . Add minced onion and ginger, corn oil, soy sauce, pepper powder, and MSG, mix well, and simmer. . .
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Select and wash dandelion cleanly. . .
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Boil water and blanch. . .
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Cool water. . .
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Grip dry. . .
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Chop finely. . .
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Add to the simmered meat filling and mix well. . .
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Knead the dough into a circular shape, pinch the dough, and roll out the dough. . .
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The wrapped dumplings are ready to be steamed and placed directly in the steamer. . .
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The steamed dumplings are ready. . .
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Wrapped dumplings. . .
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Add water to the pot and bring to a boil, add a small amount of salt, add the dumplings, cover the pot and bring to a boil, add cold water, then cover the pot and bring to a boil, add more cold water, open the lid and bring to a boil. . .
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The dumplings are ready. . .
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Taste it~it’s fragrant. I can’t tell whether it’s more fragrant when steamed or boiled!
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Finished product. . .
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Finished product. . .
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Finished product. . .
