Purslane 500 grams Dried fungus 5 grams
Carrot Half root Eggs 3
Onions 1 paragraph Ginger 2 grams
Salt 4 grams Zanthoxylum bungeanum noodles 1 spoon
Peanut oil 2 scoops Sesame oil A few drops
flour 500 grams Warm water 255 grams
Salt in flour 1g
How to make purslane vegetarian dumplings The most unmissable thing in summer is [Purslane Vegetarian Dumplings] Illustration of how to do it 1

Step 1

Remove the yellowed and damaged leaves of purslane, rinse them with running water, drain them and put them in a leaky basket for later use. The most unmissable thing in summer is [Purslane Vegetarian Dumplings] Illustration of how to do it 2

Step 2

Boil water in a pot. After the water boils, add a little salt to the water, pour the purslane into the pot, blanch it for about 30 seconds, take it out when it becomes soft, rinse it with cold water, and pinch out the excess water with your hands. The most unmissable thing in summer is [Purslane Vegetarian Dumplings] Illustration of how to do it 3

Step 3

Add 255 grams of warm water to 500 grams of flour. The amount of water should account for 50% to 60% of the flour. Because each flour has different water absorption, leave 10 grams of water to increase or decrease as appropriate. Add 1 gram to the flour. The dough kneaded with salt in this way will be glutenous, and the dumpling wrapper will not break easily. Pour in the water and use chopsticks to stir it into a large floc. Finally, knead it into a smooth dough with your hands, cover it with plastic wrap and let it rise for about half an hour.The most unmissable thing in summer is [Purslane Vegetarian Dumplings] Illustration of how to do it 4

Step 4

While waiting for the dough to rise, use it to make dumpling fillings. Soak the fungus in warm water, take it out, pinch off the bottom of the roots, and chop into small pieces. Peel the carrots, grate them into thin strips, and chop the blanched purslane. Crush the eggs, stir-fry them into small pieces in a pan with hot oil, chop the onion, ginger and garlic into mince, and pour all the ingredients into a large bowl. The most unmissable thing in summer is [Purslane Vegetarian Dumplings] Illustration of how to do it 5

Step 5

Add salt, pepper powder, peanut oil, and sesame oil, and stir evenly with chopsticks. Illustration of how to make [Purslane Vegetarian Dumplings], the most unmissable summer dish 6

Step 6

After the dough has risen, take it out and knead it with your hands into a ring or strip of equal thickness. Use a knife to cut into small rounds of equal size, press them flat, and use a rolling pin to roll them into a round crust (the crust is thick in the middle and thin around the edges, making it easy to wrap and cook. Not easy to break the skin). Use a spoon to dig the filling into the middle of the wrapper. The dumpling wrapping method is different in each place. Just wrap it according to your favorite or commonly used wrapping method. The most unmissable thing in summer is [Purslane Vegetarian Dumplings] Illustration of how to do it 7

Step 7

After wrapping, put them on the colander one by one, boil water in a pot, and add the dumplings. After the meat dumplings float, I add cold water 3 times (just add half a bowl each time). These are vegetarian dumplings. Generally, it can be filled with cold water twice or once. The most unmissable thing in summer is [Purslane Vegetarian Dumplings] Illustration of how to do it 8

Step 8

It tastes delicious, picture of the finished product The most unmissable thing in summer is [Purslane Vegetarian Dumplings] Illustration of how to do it 9

Step 9

Thanks for the finished picture Cooking tips for purslane vegetarian dumplings

1. Purslane is a wild vegetable that is common in the fields. When eating, blanch it in water as much as possible. The blanch time is about 30 seconds. Once soft, take it out and cool it in cold water. 2. Each flour has different water absorption. Leave the last 10 grams or so of water aside and increase or decrease as appropriate.