How to Make Delicious Shepherd's Purse Meatballs

Dumplings made with shepherd's purse are usually prepared by processing the shepherd's purse, combining it with minced meat, adding starch, including egg, and appropriately frying to achieve better taste.

1. Processing the Shepherd's Purse: Wash the shepherd's purse and blanch it in boiling water, then remove and immediately plunge into cold water. After draining thoroughly, chop it finely. This process removes the bitterness of the shepherd's purse while preserving its fragrance, adding a natural freshness to the dumplings.

2. Combining with Minced Meat: Mince pork with an appropriate fat-to-lean ratio and mix with the chopped shepherd's purse in a 1:1 ratio. Add salt, light soy sauce, oyster sauce, minced scallion, and ginger. Stir well until sticky, ensuring the dumplings offer both the richness of meat and the refreshing flavor of shepherd's purse.

3. Adding Starch: Add an appropriate amount of starch to the shepherd's purse and meat mixture. Normally, add 50-100 grams of starch per 500 grams of filling. Starch helps the dumplings hold their shape during frying or boiling, and also enhances their softness and chewiness.

4. Adding Egg: Add 1-2 eggs to the filling. The egg increases the viscosity and elasticity of the mixture, preventing the dumplings from falling apart during preparation and making their texture more tender and smooth.

5. Frying Properly: Heat oil to about 60% of its smoking point, then place the formed dumplings into the pan for frying. Initially fry at a low temperature (150-160°C) until the dumplings float, then re-fry at a higher temperature (180-200°C) to make the surface crispier while keeping the inside tender and juicy.

Shepherd's purse should be blanched to remove its natural oxalic acid and bitterness, while also preserving its green color and nutritional content. When preparing the meat mixture, adding a small amount of water or broth can make the dumplings more tender. When cooking the dumplings, avoid boiling water to prevent them from breaking apart; it is better to cook them slowly over medium-low heat.