Celery Dumplings

Name: Celery Dumplings
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 800g Flour; Some Vegetable oil; 500g Minced meat; Some salt; Some celery; Some Soy sauce; 1 tablespoon sesame oil; Some Dip

by Twilight shadow

5.0 (1)

Favorite

2

Difficulty

Easy

Time

1h

Serving

5

Northerners are accustomed to eating noodles. My family eats the most flour every month, and steamed buns and rolls are made in different ways. My mother can make dumplings, especially the stuffing for dumplings. It is also emerald green when cooked. Celery is never blanched and chopped directly after washing. Then make dumplings with stuffing. Whenever I eat dumplings, I think of the taste of home and my mother's cooking skills.

Ingredients

800g Flour

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Some Vegetable Oil
500g Minced Meat
Some Salt

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Some Celery
Some Soy Sauce

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1 tablespoon Sesame Oil

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Some Dip

Celery Dumplings

1. Mix the flour with water to form a dough. Don't make the dough too soft. Kneading the dough requires moisturizing and relaxation for half an hour or more. During this process, you need to knead the dough several times. The noodles made by 饧 are very soft and ready to make dumplings.

2. Chopped celery is the best, but the dish that is broken with a machine will not taste as good as the dish chopped with a knife.

3. Mix the pork filling with all the ingredients in the recipe, and finally add beaten eggs and sesame oil to make the filling.

4. Rub the dough into strips, divide them into noodles of the same size, and start rolling out the dumpling wrappers. Add the right amount of stuffing to the dumpling wrapper.

5.

6. Second-hand kneading, squeeze the edge of the dumpling wrapper, OK dumplings are packed!

7. Boil dumplings in a pot under boiling water. Stir gently so that the dumplings can turn. Cover the pot and boil. The dumplings will be cooked in five minutes.

Tips:
When buying celery, pay attention to buying fresh vegetables, fresh in color. If it is darker, celery will be older. Buy celery with a lighter color to be more tender.