Cooking Instructions
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Step 1
Wash
Shepherd's Purse (7 cups)
and remove any wilted leaves.
Step 2
In a pot of boiling water, blanch the shepherd's purse for one minute then strain it.
Step 3
Mince the
Fresh Ginger (1/4 in)
and
Scallions (1 bunch)
.
Step 4
Mince the shepherd's purse. Then use your hands to squeeze as much water as you can out of it.
Step 5
In a bowl, add the
Ground Pork (9 oz)
, minced ginger, scallion,
Egg (1)
, shepherd's purse,
Salt (1 Tbsp)
, and
Chicken Bouillon Powder (1 Tbsp)
. Mix everything until combined.
Step 6
Take a
Wonton Wrappers (20)
, put a tablespoon of meat filling in the center. Fold the skin in half once, then fold it again once more.
Step 7
Take the ends of the second fold and bring them together. Use some water on the ends to help them stick together.
Step 8
In a pot of boiling water, cook 10 dumplings for 7-10 minutes. The wanton skins will be slightly translucent and the dumplings will have floated to the top.
Step 9
After cooking, set aside on a plate to dry for 20 minutes.
Step 10
Add
Vegetable Oil (2 Tbsp)
to a pan over medium heat. Pan-fry the dumplings for about 5 minutes. Do not crowd the pan. Turn over once in a while using chopsticks.
Step 11
Serve with some
Soy Sauce (to taste)
and
Sesame Oil (to taste)
or
Sriracha (to taste)
.
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