Beef, Lotus Root and Celery Dumplings
1.
The lotus root is shredded into silk, and then minced with a blender. Cut small celery leaves and chop, add a small amount of salt to squeeze out the water (a lot of celery water). Beef is relatively dry, and pork with a little more fat is added for the taste. Finely chop garlic, ginger and green onions.
2.
Add the ingredients one by one. The taste is not heavy, but the taste is light. Shaking hands regards pepper powder as pepper, but it does not affect the taste. You can also remove the fishy smell of meat.
3.
Keep stirring clockwise! She insisted on participating, but she didn't have enough strength to mix it up. In the end, I still have to stir it myself, or I won’t get the tendons.
4.
Because it is the dumpling skin I bought, it sticks only when it gets wet. If you want to eat boiled dumplings, wrap them into a crescent shape, if you want steamed dumplings, wrap them into a willow leaf shape, and if you want to fry dumplings, just wrap them as you like (＾▽＾)
5.
The first time I made willow-leaf dumplings, I steamed a pot and tried it. The rest is frozen.
Tips:
Willow-leaf dumplings are still suitable for dumplings made by yourself, so you still need to practice more for the first time!
Steam it with some dipping sauce! Manman and I have a bowl of vinegar.
