Exclusive Mugwort Meat Dumplings
Wild-foraged spring dumplings pairing flixweed greens, blanched and minced, with ginger-scented pork mince enriched with lard, wrapped in hand-rolled wrappers for an earthy, deeply savory filling.
Instructions
- 1
Mugwort.
- 2
Wash clean.
- 3
Boil water in a pot.
- 4
Plant the radish seedlings.
- 5
Add wormwood.
- 6
Heat discoloration.
- 7
Pour cold water.
- 8
Chop the scallions and ginger into fine pieces.
- 9
Take minced meat, add scallions, ginger, and cooking oil.
- 10
Add salt and lard.
- 11
Add light soy sauce.
- 12
Add chicken essence.
- 13
Mix well.
- 14
Choose wild vegetables and dry the moisture.
- 15
Chop finely.
- 16
Put it in the meat filling.
- 17
Mix well.
- 18
The kneaded dough.
- 19
Wake up well.
- 20
Take a piece, roll it into a long strip, and pinch it into portions.
- 21
Roll out the dough.
- 22
Making dumplings.
- 23
Boil dumplings.
- 24
Plate the dish.
- 25
Finished product.
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Ingredients
Main Ingredients
- Artemisia1 handful
- minced pork250g
- doughto taste
- Radish seedlingto taste
Seasonings
- Edible oil1/2 tsp
- Larda pinch
- table salt1.5g
- light soy sauce8g
- chicken essence1g
Auxiliary Ingredients
- Scallions and gingera pinch