Stewed pork dumplings with alfalfa and hawthorn-You Are Foodie

By Melissa
86

Stewed pork dumplings with alfalfa and hawthorn

The clover and hawthorn were bought from the morning market. They were not many, so they were kept in the refrigerator all the time. It happened that my father gave me some leeks, so I must make dumplings. Both the cold fried and fried wild clover and hawthorn vegetables are delicious. They are also good for stuffing. With spring leeks, the fresh and tender taste really belongs to spring!

Main Ingredients

Auxiliary Ingredients

salt A moderate amount of
Balsam oil appropriate amount
Peanut oil appropriate amount
seed powder of Chinese prickly ash appropriate amount
Regular smoking appropriate amount
soybean sauce appropriate amount
Ginger powder appropriate amount
Cooking wine appropriate amount

Step 1 . Wash the tender buds of alfalfa.

Step 2 . Blanch in boiling water.

Step 3 . Soak in cold water.

Step 4 . Dice the pork with a little fat, add cooking wine, ginger powder, soy sauce and pepper powder, mix well and marinate for a while.

Step 5 . Cut the alfalfa into small pieces.

Step 6 . Chop the leeks.

Step 7 . Put them all into the basin.

Step 8 . First, pour oil on the vegetables and mix them to prevent the vegetables from overflowing. Add some salt and mix well to make a filling.

Step 9 . And form a soft and hard suitable cold water surface.

Step 10 . Divide the ingredients and roll the skin.

Step 11 . Put the stuffing on.

Step 12 . Make dumplings and cook them.

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