How to make steamed wild vegetable dumplings

Wild green bean noodles and vegetable dumplings

Ingredients: Appropriate amount of wild vegetables, half a radish, a bowl of bean noodles, and a teaspoon of salt.

Step 1. Select all kinds of wild vegetables. This time there are more wild vegetables and there are many varieties, such as bittercress, dandelion, mulberry leaves and so on.

2. Add an appropriate amount of water to the pot and blanch the washed wild vegetables.

3. Take it out and let it cool for later use. Soak it for a while to remove the astringent taste of wild vegetables.

4. Take out the wild vegetables and cut into fine pieces.

5. Wrap the wild vegetables with gauze, twist the gauze hard to squeeze out the water, and squeeze out the water from the shredded radish in the same way.

6. Put the minced wild vegetables and radish into the basin.

7. Pour in the salt. The amount of salt does not need to be too much, I just put a teaspoon.

8. Pour in the soybean flour. The soybean flour here is a little thicker than the one sold in the supermarket.

9. Stir the ingredients evenly.

10. Wear disposable gloves and form wild vegetable dumplings.

11. Steam over high heat for 16 minutes.

Tips:

1. Here’s a little tip. If you want the bean dough to be delicious, you must squeeze out all the water in the dish. The drier the ingredients are, the more they are steamed out. The vegetable dumplings taste better.

2. Because the bean flour is sticky to your hands when wet, wear gloves for easier operation.

3. If you don’t have wild vegetables at home, don’t worry, you can use Chinese cabbage, radish leaves, carrot leaves or lettuce leaves