Celery Pork Dumplings

Name: Celery Pork Dumplings
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g celery; 500g Pork filling; A tree Green onions; 500g Wheat flour; Some Celery Juice; Some Dried shrimp; Some Soy sauce; Some Oyster sauce; Some Zhejiang Red Vinegar; Some Thirteen incense; Some Peanut oil; Some salt; Some ginger; Some garlic

by Heart clear as water and pale as clouds

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Passing by the vegetable market today, I saw celery. It was an old lady who grew it herself and was really fresh. I bought a few for more than 1 yuan. Buy some minced meat, not to mention just serve dumplings, and then a bowl of dumpling soup, "the original soup becomes the original food", and it will not be changed for the gods. There may be many people who don’t know what the red liquid under this dumpling is. It is actually a kind of vinegar sauce. The special Zhejiang red vinegar is brewed from rice because it is mainly produced in Zhejiang. It is made by natural fermentation in the environment. The color is as bright as a rose, the acidity is soft and long, fresh and slightly sweet, and the vinegar is pure. It is the best product in vinegar. The vinegar is a transparent rose red color, so it is also called "Zhejiang vinegar" and "red vinegar". There is a big difference in flavor. The color of zhe vinegar is light red and transparent, while the old mature vinegar is thick in color. For dipping dumplings and eating seafood, this color is clear and reddish rice vinegar is always used. Zhejiang vinegar, Zhenjiang aromatic vinegar, Shanxi aged vinegar and Baoning vinegar are also called China’s "Four Famous Vinegars".

Celery Pork Dumplings

1. Wash the celery, blanch it with boiling water, cool and drain

2. Wash the celery, blanch it with boiling water, cool and drain

3. Finely chop the green onion and ginger, add a spoonful of salt, a spoonful of cooking wine, two spoons of light soy sauce, a spoonful of dark soy sauce, a spoonful of oyster sauce, a spoonful of thirteen incense, and an appropriate amount of celery juice. Stir all the ingredients evenly.

4. The celery is chopped and squeezed to dry the water, then put into the meat filling, add peanut oil and stir in one direction.

5. Knead the noodles, roll the skin, and use egg-added noodles to make dumpling skins, which are chewy and not easy to boil.

6. Cut small squeezes and roll them into pieces

7. Roll the medicament into a thin dumpling wrapper, and put the stuffing in to make dumplings.

8. Seal the mouth.

9. Make all the dumplings one by one.

10. Cooking dumplings is very simple. Bring water to a boil, (more water, so as not to stick to the pan), put in the dumplings, bring to the boil, order cold water, bring to the boil, and repeat ordering cold water. After boiling, uncover the lid and continue cooking 1 , 2 minutes, the dumplings will float

11. Dipping sauce is indispensable for eating dumplings, which can be simple or complex. Just a few cloves of garlic and a little Zhejiang red vinegar will do

Tips:
1. Don't pour out the squeezed vegetable juice. When mixing the meat, add the meat little by little, and stir while adding. The meat can evenly absorb the vegetable juice and make it smooth. Then put the dishes and stir well, and use this dumpling stuffing to make dumplings. The soup will not flow when wrapped. It tastes full of soup, tastes fresh and tender, and does not lose nutrition.