1. Stir the flour in a basin while pouring the water into a flocculent shape. It is about 5 years old. When the noodles are not hot, add some cold water to form a dough. Cover with a moist cloth and let it stand for a while. I am accustomed to handling the dough before making the filling, so that the dough is ready when the filling is chopped.
2. Cut the pork into large slices and change the knife into thick shreds and then chop the meat filling. When chopping, chop the green onion and the meat together. Celery leaf itself has a very peculiar taste, no need to add other odorous auxiliary materials. Shallots and meat are more together, and the flavor of onion remains in the meat and has little effect on celery.
3. Pick up clean celery leaves and grow them without any pesticides.
4. Put a little salt in a pot of water, boil the water to blanch the celery leaves, the celery leaves will become soft when the water is touched, quickly remove the cold water.
5. Squeeze the celery leaves and chop them. If they are too thick, chop them again.
6. Put the minced meat and celery leaves in a basin, season with salt, soy sauce, five-spice powder, and MSG, then add some cooking oil to make the filling. (The picture of the stuffing seems to be forgotten to take)
7. Knead the good dough for a while and cut it into ingredients to make dumplings. Because they are steamed dumplings, they can be larger than usual dumplings, and they are neatly arranged on the big grate. (I steam it in a large chai pot from the northeast)
8. I put the grate into the pot with cold water. After the water boiled, it steamed on high heat for 8 minutes, and then simmered for 10 minutes. (My steamed dumplings are called dumplings in the local area. As the name suggests, there are more dishes. If you have less meat, don’t steam it for a long time. If you have more meat, you need to extend the steaming time.)
