This vegetable is a treasure, but many people treat it like weeds. It’s more flavorful than water spinach, and it’s now the season to eat it.

Spending two weeks at my hometown, though it was a bit boring, I liked that the countryside was so spacious. My family's vegetable garden was just nearby, and I could put on a mask and go out to pick some vegetables to cook at home without traveling too far. These past few days, I've been going to the vegetable patch, and I've seen many patches of weeds that resembled chrysanthemum leaves, growing in clusters, young, green and slender. I curiously picked a handful, got close to my nose and inhaled deeply, a cool and refreshing fragrance came.

Grandma said it was chrysanthemum brain, one of the spring vegetables, it can be used for making soup, porridge, or dumplings. It's also very appetizing for clearing heat and relieving fire! I looked closely, and I'd never seen this vegetable before, it looks like chrysanthemum leaves, but much more tender, and it snaps easily when you pinch it. The fragrance is like chrysanthemum. Grandma said this kind of dumpling is more delicious than wild vegetables, now is the season to eat it, if you don't know it, you might think it's just grass. This early spring chrysanthemum brain is thin and delicate, but seeing it, I decided to pick some to enjoy. I was originally planning to make chive dumplings today, but now I've picked chrysanthemum brain, so let's use it for dumplings. These past few days, I've been eating a lot of fried foods, so my throat is a bit dry, eating this can help to clear the heat.

I brought this morning's freshly made dough and rolled it into dumpling wrappers. Grandma prepared the chrysanthemum brain and pork filling. We quickly wrapped the dumplings. We boiled a pot of water, Grandma asked me to try a bite first, I took a bite, it was unexpectedly delicious, the filling was tender and juicy, and had a refreshing taste, even better than chive dumplings!

Chrysanthemum Brain Dumplings

150g chrysanthemum brain, 300g pork mince, 3g starch, a little pepper, 10g oyster sauce, 2g ginger, 1g salt, 5g liquor, dumpling wrappers as needed

Making Process

1Vegetables usually have a lot of mud, after picking, soak in water for ten minutes, take out and wash, pick out the bad leaves, then wash it twice, then drain the water to prepare.

2Boil a pot of water, pour in a small spoonful of vegetable oil, put the chrysanthemum brain into the pot, blanch for half a minute, then take it out.

3After taking out the chrysanthemum brain, let it cool slightly, squeeze out the water with force, then chop it into pieces.

4Mix the ingredients for the filling and mix evenly, the fresh meat filling smells very fragrant.

5Take a dumpling wrapper, put in the appropriate amount of chrysanthemum brain meat filling.

6Fold tightly according to your preference, a dumpling is finished, using the dough made by yourself to wrap dumplings is the best, very fragrant.

7Pour two bowls of water into the pot, add a little soy sauce, pepper and salt, vegetable oil, bring to a boil.

8Put the dumplings into the boiling water, turn the heat down and cook until the dumplings float, then take them out.

The dumplings that were cooked were especially fragrant. After eating chive dumplings and wild vegetables, you may not have tried this filling, I did not expect it to be so tender and juicy, it's really delicious! If you encounter this vegetable, don't think it's just grass, follow me to make a pot of dumplings, the family can drink it all up! Welcome to leave a comment to tell me, what filling do you like to eat most in this season~

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