Celery Fungus Pork Dumplings

Name: Celery Fungus Pork Dumplings
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 700g Flour; 300g Pork filling; 200g celery; 15g Dried fungus; 20g Dried shrimp; 10g salt; 10ml Soy sauce (three fresh); 10ml Cooking Wine; 5ml sesame oil; 5g Chopped green onion and ginger; 150ml water

by The moonlight in the lotus pond is hazy (from Tencent.)

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Celery is rich in nutrients, rich in nutrients such as protein, carbohydrates, minerals, and multiple vitamins, and has the effects of lowering blood pressure, calming, strengthening the stomach, and diuresis. Black fungus contains a lot of carbohydrates, protein, iron, calcium, phosphorus, carotene, vitamins and other nutrients. Each 100 grams contains 375 mg of calcium, which is equivalent to 7 times that of crucian carp. It contains 185 mg of iron, which is equivalent to 70 of crucian carp. Times.

Celery Fungus Pork Dumplings

1. Slowly add water to the flour to form a smooth dough and proof it ready for use

2. The fungus is soaked in water for two hours in advance and then chopped

3. Add all the auxiliary ingredients except water and the fungus and shrimp skin to the meat filling and whipped up

4. Wash the celery, cut into fines, and mix well with the stirred meat

5. Take a small piece of dough and knead it into a strip

6. Roll into a slightly thin dumpling wrapper

7. Take an appropriate amount of meat and place it in the middle of the dumpling wrapper and squeeze the dumpling wrapper in half tightly

8. After the water is boiled, add the dumplings and boil it again, add a small amount of cold water and then boil the pot and then add some cold water until the dumplings are cooked when the water is boiled for the third time