Beef and Celery Dumplings

Name: Beef and Celery Dumplings
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g beef; 300g celery; A shallot; a small piece ginger; Some sesame oil; 2 spoons salt; Some Steamed bun powder; Some Soy sauce; A small amount Cooking Wine

by Fragrant Love Food

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Celery dumplings are one of the traditional Chinese food dumplings.
Celery is rich in vitamin A, vitamin B1, vitamin B2, vitamin C, and vitamin P. It is also rich in minerals such as calcium, iron, and phosphorus, as well as protein, mannitol and dietary fiber.
The leaf stem also contains medicinal ingredients such as apigenin, bergamot lactone and volatile oil, which have the effects of lowering blood pressure, lowering blood lipids, and preventing atherosclerosis; it also has certain assistance for neurasthenia, menstrual disorders, gout, and anti-muscle spasm. Food therapy effect; it can also promote gastric juice secretion and increase appetite. Especially elderly people are prone to dry stools due to low physical activity, low diet, and insufficient drinking water. Frequent eating of celery can stimulate gastrointestinal peristalsis and facilitate defecation.

Ingredients

500g Beef
300g Celery
A Shallot
a small piece Ginger
Some Sesame Oil
2 spoons Salt
Some Steamed Bun Powder
Some Soy Sauce
A small amount Cooking Wine

Beef and Celery Dumplings

1. Bought beef mince

2. Wash the green onion and ginger, cut into foam and set aside

3. Wash and dice small celery

4. Add green onion and ginger froth

5. Add the diced celery to the filling

6. Add sesame oil, a small amount of cooking wine, chopped green onion and ginger, steamed bun powder, soy sauce, and salt, and stir thoroughly in one direction.

7. Add sesame oil, a small amount of cooking wine, chopped green onion and ginger, steamed bun powder, soy sauce, and salt, and stir thoroughly in one direction.

8. Prepared filling

9. After the noodles are reconciled, 饧 for a while.

10. Knead the good dough into long strips, and cut it with a knife.

11. Sprinkle the agent on a thin layer of noodles, squeeze it with your hands, and roll out the dumpling wrapper with a rolling pin.

12. Put the filling into the crust and knead the opposite sides

13. Knead the two sides separately, squeeze it, and fold it again after emptying it, so that the lace comes out

14. The dumplings are ready.

15. Although not perfect, I believe practice makes perfect, and the more you pack, the better

16. Cooked dumplings

Tips:
A celery does not need to be blanched in boiling water, it will remove its fragrance and lose the meaning of making celery dumplings.
Second, try to buy small celery, large celery will have old tendons, etc., which will affect the taste.
Third, you can make full use of the water contained in the celery itself, eliminating the trouble of adding water again.