Shepherd's Purse and Sea Cucumber Dumplings Exclusive

Name: Shepherd's Purse and Sea Cucumber Dumplings Exclusive
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 50g Shepherd's purse; to taste Leftover dumpling filling; to taste dough; a pinch Sea cucumber; 2 slice Cabbage stem; 0.5g table salt; 0.5g chicken essence; 1/2 tsp Edible oil; 3g light soy sauce

Boiled dumplings pairing blanched shepherd's purse with briny chopped sea intestine, the wild greens keeping a vivid green crunch inside juicy, umami-rich parcels.

45 minNewEasy Staple Food Boil Savory

Instructions

1
Clean and wash the shepherd's purse thoroughly.
2
Drain the water.
3
Boil water in a pot and blanch the shepherd's purse.
4
Once the water boils, it's ready.
5
Scoop out the overcooled water.
6
Add a pinch of salt.
7
Add clean water.
8
Add flour and knead into a dough.
9
Cover it up and stay awake.
10
This is the leftover filling from making dumplings for the young master's father before dawn.
11
Pick shepherd's purse.
12
Take the cabbage stem.
13
Chop into fine pieces.
14
Soaked sea cucumber.
15
Cut the sea cucumber.
16
Put all the ingredients together, add cooking oil, salt, chicken essence, and light soy sauce.
17
Mix well.
18
Take the dough.
19
Pinch into small pieces.
20
Roll out the dough.
21
Making dumplings.
22
All wrapped up.
23
Boil the dumpling soup until it comes to a boil, just like when plain water boils.
24
Make dumplings.
25
Cooked.
26
Plate the dish.
27
Finished product. There is a lot of soup and it is very delicious.