Puffball MeatFilled Wontons Recipe

Use dandelion in cooking, originating from my mother's habit. I remember during the Three Years of Difficulty when food was extremely scarce; we often went to the suburbs with my mom to dig wild vegetables for meals. There were many edible wild vegetables, and we particularly liked dandelions. Mom would stir-fry eggs with dandelion,make dandelion porridge, or even make dandelion pancakes; they all tasted great.Nowadays, few people eat dandelion anymore. But during our childhood, we enjoyed it by mixing chopped dandelions with eggs to fill dumplingsas a festive meal.Dandelion contains protein, fat, carbohydrates, trace elements, and vitamins, making it rich in nutritional value; it can be eaten raw, stir-fried, or used in soups, serving both medicinal and culinary purposes. It has good anti-inflammatory effects, so it’s advisable to consume more if possible. Ingredients Main ingredients 500g pork mince, 500g dandelion, 2 eggs, 1000g dumpling wrappers, oil, salt, sugar, cooking wine, soy sauce, dark soy sauce, sesame oil, white pepper, five-spice powder, monosodium glutamate (MSG), ginger, garlic, scallions, sesame seeds, chili sauce.

　　Steps 1. Prepare the ingredients.

　　2. Clean the dandelion by removing impurities and soaking in water for 20 minutes; wash thoroughly, blanch in boiling water, drain and chop finely. 3. Put the pork mince in a pan and crack the eggs into it.4. Add ginger, scallions, cooking wine, salt, sugar, soy sauce, white pepper, five-spice powder, MSG, sesame oil; stir in one direction to mix well. 5. Add the chopped dandelion and some vegetable oil, then mix well.6. The pork and dandelion filling is ready. 7. Take a dumpling wrapper and stuff with an appropriate amount of filling; shape into dumplings.8. Boil water in a pot and cook the dumplings until they float to the surface. 9. Mix chili sauce, ginger, scallions, garlic, salt, sugar, dark soy sauce, sesame oil, hot water, and other seasonings into a dipping sauce.10. Pour the dipping sauce over the dumplings to serve. Tips 1. Blanch dandelion in water with some vegetable oil for green leaves. 2. If pork is lean, add some vegetable oil.

3. The ratio of dandelion to meat filling should be 1:1.

4. Adding eggs makes the filling more tender.

Yarrow should be cleaned of impurities, soaked in clear water for 20 minutes, washed, blanched in boiling water, drained, and chopped finely.

Minced pork is placed in a wok, and two eggs are cracked into it.

Add minced ginger, chopped green onions, cooking wine, salt, sugar, soy sauce, pepper powder, five-spice powder, chicken essence, and sesame oil. Stir in one direction until well combined.

Add yarrow, add some vegetable oil, and stir evenly.

The yarrow and meat filling is ready.

Take a dumpling wrapper, fill it with an appropriate amount of filling, and form it into a dumpling.

Bring water to a boil in a pot, then add the dumplings and cook until they are done.

Use chili sauce, along with ginger, chopped green onions, garlic, salt, sugar, dark soy sauce, sesame seeds, chicken essence, and hot water mixed together as a dipping sauce.

Pour the sauce over the dumplings to serve.

Tips:

1. Add some vegetable oil when blanching yarrow to keep it green.

2. If the pork is too lean, you can add some vegetable oil.

3. The ratio of yarrow to meat filling should be 1:1.

4. Adding eggs makes the meat filling more tender.