Shepherd's Purse and Pork Buckwheat Dumplings Exclusive

Name: Shepherd's Purse and Pork Buckwheat Dumplings Exclusive
Yield: 4 servings
Cuisine: Snacks
Ingredients: 250 g Whole buckwheat flour; 250 g glutinous rice flour; 305 g Pork; 260 g Shepherd's purse; to taste cooking wine; to taste Salt; to taste MSG

Blanched shepherd's purse is squeezed, chopped, and folded with ground pork for a bright, grassy filling, sealed in nutty buckwheat-glutinous wrappers and boiled until tender, wholesome winter-solstice style tangyuan.

0 minNewMedium Snacks Boil Light

Instructions

1
Ingredients: whole buckwheat flour, glutinous rice flour.
2
Pork (washed), shepherd's purse (washed).
3
Put the pork on the cutting board and cut it into small pieces.
4
Put it into the meat grinder and grind it.
5
Blanch the shepherd's purse in boiling water for a moment, then take it out.
6
Rinse with clean water to cool.
7
Then, squeeze the water out of the cooled shepherd's purse and chop it on the cutting board.
8
Put it into a large bowl.
9
Next, mix in the beaten minced pork and add an appropriate amount of cooking wine.
10
Add an appropriate amount of salt.
11
Add an appropriate amount of MSG.
12
Season and mix evenly to make the glutinous rice ball filling.
13
Pour the large bowl into 250 grams of whole buckwheat flour and 250 grams of glutinous rice flour.
14
Gradually add an appropriate amount of boiling water and form into a dough.
15
Then, take the glutinous rice dough and roll it into long strips to form portions, take one portion, and put the shepherd's purse and pork filling on it.
16
Wrap it up and knead it into a round ball.
17
All the tangyuan are wrapped.
18
Finally, put the wrapped balls into boiling water and cook until they boil.
19
Cook until it floats.