What are the benefits of eating dandelion dumplings? How to make delicious dandelion dumpling fillings

Dandelion dumplings are rich in carotene, C and minerals, which can improve indigestion and constipation. Dandelion dumplings need to be blanched. It can reduce the bitterness and remove the bacteria of dandelions. The blanching time of dandelions should not be too long, just blanch for 2-3 minutes after the water boils. A long time will affect the nutritional content of dandelions, and it will also affect the taste of dandelions. The following encyclopedia knowledge shares in detail how to make delicious dandelion dumpling fillings?

Contents of this article

1. Benefits of eating dandelion dumplings

2. Do you need to blanch dandelions before making dumplings?

3. How to make delicious dandelion dumpling filling

Benefits of eating dandelion dumplings

1. It has a very good diuretic effect. It is rich in carotene, C and minerals, and can improve indigestion and constipation.

2. The leaves also have the blood-purifying effects of improving eczema, soothing dermatitis, and joint discomfort. The roots have anti-inflammatory effects and can treat gallstones and rheumatism. However, it is best not to use them without the guidance of a professional doctor.

3. The flowers can be boiled into juice to remove freckles. It can be said to be a very useful aromatic herb. Fresh dandelions should be selected with clean leaves and a slight fragrance. Dried dandelions should be selected with gray-green color, no impurities, and dry.

4. It is mild in nature, sweet and slightly bitter in taste, and has the effects of clearing away heat and detoxifying, reducing swelling and dispersing knots, and promoting lactation. It is very effective in treating mastitis. Whether it is decocted orally or mashed for external application, it is effective.

Do you need to blanch dandelion dumplings?

Dandelions need to be blanched before making dumplings. Blanching dandelions can reduce the bitterness and remove bacteria from dandelions. The blanching time should not be too long, just 2-3 minutes after the water boils. Blanching for too long will affect the nutritional content of dandelions and the taste of dandelions.

Remove the roots of dandelions, clean them, blanch them, cool them, and chop them for later use. Add appropriate amount of salt, peanut oil, pepper, soy sauce, and soy sauce to the meat filling and mix well. Then add the chopped dandelions and mix well. Put the prepared dandelion meat filling in the dumpling skin and make dumplings.

How to make delicious dandelion dumpling filling

1. Pick off the yellow leaves and roots of the dandelions you dug up, wash them and set aside.

2. Blanch the vegetables in boiling water with a little salt.

3. Use a colander to scoop out and soak in cold water for ten minutes, changing the water twice in the middle to remove the bitter taste.

4. Drain the water and chop the soaked dandelions with a knife.

5. Chop the pork into small pieces and set aside.

6. Soak the small dried shrimps in hawthorn wine to remove the fishy smell.

7. Prepare various seasonings such as bean paste, soy sauce, chicken essence, salt, sugar, five-spice powder, etc.

8. Chop the green onion and ginger and set aside. Chop the carrot into small pieces.

9. Add a little water to the meat filling, add the prepared ingredients, and stir in one direction with chopsticks.

10. Add dandelion and mix well.