Q: Can I use another type of meat for this recipe?
A: Yes, you can substitute the pork with other meats, but the flavor profile may change.
Q: How important is it to blanch the shepherd’s purse in soda water?
A: Blanching in soda water helps retain the vibrant green color, making the dish more appealing visually.
Q: Can I freeze the dumplings for later use?
A: Yes, you can freeze the dumplings after assembling them. They can be cooked directly from frozen when needed.
Shepherd's Purse Pork Dumpling Filling
Notes
Ingredients:
- Shepherd's purse, as needed
- Pork belly, 1 piece
- 1 egg
- Ginger, 3g
- 1.5 tablespoons light soy sauce
- 1/4 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- Salt, to taste
- Pepper powder, 1g
- Green onions, a small bunch
- Sichuan peppercorns, 10 grains
- Blanch the shepherd's purse in boiling water with a bit of baking soda, then immediately cool in ice water.
- In a bowl, soak Sichuan peppercorns, ginger slices, and green onion segments in hot water until it cools.
- Chop the pork belly into mince.
- Mix the pork mince with an egg, minced ginger, light soy sauce, oyster sauce, dark soy sauce, a pinch of sugar, salt, chicken powder, and pepper powder.
- Gradually add the Sichuan peppercorn water to the pork, stirring until fully absorbed.
- Once the pork mixture is well mixed, add some cornstarch.
- Fully drain and finely chop the shepherd's purse.
- Combine the chopped shepherd's purse and minced green onions with the pork mixture. Optionally, add chili powder for spice and drizzle with hot oil.
- Mix well. To test for seasoning, cook a small portion in a pan and adjust taste as needed.
- For easier handling, refrigerate the filling for a few hours before wrapping dumplings.
- Wrap the filling in dumpling wrappers and cook as desired. The filling can also be frozen for later use.
- Rich in protein from pork and egg
- Contains vitamins and minerals from shepherd's purse and green onions
- Caloric content varies based on portion sizes and cooking method
