Don't Miss This Dish: Spring Dumplings - It's Too Late When You Get Old! Alfalfa and Celery Take a Step Back, Delicious!

These vegetable buns with alfalfa are fragrant, fresh, and incredibly delicious! I picked a whole bunch from the wild, and I could finish three in one bite while making 100 buns – it was so satisfying! Dumplings are a staple home-cooked food for northerners, and the fillings change with the seasons. Spring has arrived, and wild vegetables are abundant, so whenever I go out with friends to relax, I can't resist picking a bunch, and then we come home to savor the freshness.

Alfalfa is a wild vegetable in our area, and it's delicious whether used in dishes or as a filling. It's very nutritious and flavorful, rich in vitamins and minerals, especially calcium and phosphorus. It's a cooling vegetable, and regular consumption can dispel internal heat, promote bowel movements and detoxification, and boost immunity. Alfalfa also contains alfalfa glycosides and alfalfa phenols, which have the effects of relieving cough and asthma. This season, let's harvest some and blanch them before freezing, making it convenient to enjoy at any time. I make a vegetable bun with alfalfa filling, which is fragrant, especially flavorful, and incredibly delicious. Three people can make 100 buns and eat them all up – it's super satisfying!

Materials used: 500g flour, 270g water, a moderate amount of alfalfa sprouts, a little bit of ground meat, a little bit of scallions, ginger, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of peanut oil.

Steps:

Step 1: Add a moderate amount of water to the flour and knead into a dough of soft and medium consistency. Let it rest for a while and knead it well.

Step 2: Wash the alfalfa sprouts and set them aside. This season's alfalfa is the most tender, so only pick the tips for the freshest and most delicious flavor.

Step 3: Blanch the alfalfa sprouts in boiling water, then transfer them to cold water to cool them quickly, and squeeze out the excess moisture.

Step 4: Place the blanched alfalfa sprouts on a cutting board and chop them into filling.

Step 5: Mix the ground meat with light soy sauce, oyster sauce, and salt, and let it rise. Then add chopped scallions and ginger and mix well, and finally add peanut oil to mix.

Step 6: Add the chopped alfalfa first and mix well; the dumpling filling is ready. Following this method, the filling is juicy, fragrant, and especially flavorful.

Step 7: Knead the dough again and divide it into small wrappers, then roll them into dumpling skins. Make the dumpling skins a little thicker in the middle and thinner on the edges, so the dumplings won't break when wrapping them. The thickness is uniform.

Step 8: Take a dumpling skin, put the filling in, pinch it firmly; the dumpling is ready. After wrapping all the dumplings, place them on a damp cloth.

Step 9: Bring water to a boil, cook the dumplings, and when they are cooked, take them out and dip them in garlic paste or rice vinegar to eat. The skins are thin and the fillings are big, and it's especially fragrant. 30 dumplings are enough!

Pei'er's words:

1, Alfalfa has a strong growth ability and usually grows in large patches. When harvesting, be sure not to pick the wrong ones.

2, Blanch the alfalfa after boiling and freezing it can be eaten for a year. Regularly eating it is beneficial to the body.

3, When making dumpling skins, the dough needs to be soft and pliable. The ratio of flour to water is not fixed, and you can adjust it according to the situation.

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