Celery Dumplings
1.
Pork belly, chopped celery, chop finely into the pot, add all the seasonings and stir well
2.
The family eats a lot. I buy the skin, and I can roll the skin by myself (flour and water, knead it into a smooth dough, knead it and cut it into small pieces of dough. Use the palm to flatten the rolling pin and push it from the outside to the inside and it will roll out slowly. )
3.
Use a spoon to dig a small ball of meat and put it in the dumpling skin
4.
The skin you bought is relatively dry. You can wipe the sides of the dumpling skin with your fingers and squeeze it tightly (then put the dumpling skin in your hands and pinch it hard)
5.
See if it’s very beautiful, one by one
6.
Put 8 minutes full of water in the pot to boil, boil the water and put some salt in the pot (anti-stick pan), then put the dumplings in quickly with a shovel from the bottom of the pot, and the dumplings will also turn around once and then cover the lid. Open the lid for about minutes, add some cold water to it, continue to cover on medium heat, and it will be cooked after three minutes. You can judge for yourself. If you feel unfamiliar, continue cooking for two minutes.
7.
Finished product, good smell
Tips:
When cooking dumplings, if you are afraid that it will break, you can half open the half cover after adding cold water so that it will not break easily.
