Celery and Pork Dumplings
1.
First add flour to the right amount of water to form a dough and cover it with plastic wrap.
2.
Pluck off the leaves of fresh celery (don't throw the leaves, pickled pickles are particularly delicious), soak in light salt water for 10 minutes, wash, and blanch the water to exceed the cold water to control the moisture.
3.
Chop it to remove the moisture.
4.
Add the old soup to the meat filling several times and stir evenly in one direction, so that the meat filling fully absorbs the juice of the old soup, then add salt, oil, green onion, ginger, soy sauce, mushroom powder, a little cooking wine, and finally fried a pepper oil and pour it into the pot Stir well.
5.
Add the chopped celery filling to the meat filling and stir well.
6.
The celery and pork stuffing is ready. If the dumpling stuffing is a little bit thin, you can put it in the refrigerator. It is especially good when making dumplings.
7.
To make dumplings, knead the dough into a long strip into a uniform small dough, roll it into a cake, wrap it with stuffing, and knead it with both hands. It's very simple and everyone can make it.
8.
All the dumplings are wrapped.
9.
Cooking dumplings: My method of cooking dumplings is simple and easy to use. Friends can try it. Put the dumplings into the pot after the water is boiled, turn them over again and click in cold water, turn them on the second time and then click in cold water, and turn them on the third time. When out of the pot, the dumplings are cooked just right.
10.
The delicious celery and pork dumplings are served on the plate. They are delicious and not greasy, and the whole family loves them.
Tips:
1. The dough is best to be mixed in advance, so that the dough is easy to use and the dumplings are smooth.
2. Boil the dumplings, put the dumplings into the pot after the water is boiled, put in cold water after the first time, open the second time and put in the cold water again, the third time, the dumplings will be cooked properly.
