Celery Dumplings
1.
Prepare the ingredients.
2.
Put the minced green onion, ginger, sugar, salt, and rice wine into the pork belly, mix well, and then add a piece of hen-flavored thick soup treasure and stir well.
3.
Blanch the celery with boiling water and chop finely.
4.
Wring out the water, pour it into the meat and stir.
5.
Use vinegar, light soy sauce, garlic sauce, cooked sesame seeds to adjust the flavor butterfly.
6.
Add the flour and water, mix it into a flocculent shape, and then knead it into a smooth dough for more than half an hour (I used a bread machine to knead the dough) and roll out the skin. You can also buy freshly made dumpling skins.
7.
Wrap the right amount of minced meat.
8.
fold.
9.
Pinch the lace.
10.
After everything is wrapped.
11.
After boiling water in the pot, add a small spoonful of salt to prevent sticking. Put the dumplings in and push them apart. After the water is boiled, add a bowl of cold water and cook again. After repeated additions three times, the dumplings will float up and expand significantly.
12.
Dip it in Weidie and start eating.
Tips:
Boil dumplings in boiling water and add a teaspoon of salt to prevent sticking.
