1. Crush the celery and blanch it with water. I use the stuffing device directly.
2. Separate the fat and lean meat fillings, add lean meat fillings, salt, light soy sauce, green onions, thirteen spices, chicken essence to the blanched celery fillings.
3. Put the fat in the pot for refining oil, instead of putting vegetable oil, put the fat stuffing directly in the pot, low heat, slowly refine the oil, and add ginger. Pour the oil and minced meat into the filling and start stirring.
4. Before making the dumplings, pound the garlic, the garlic will be more fragrant when it blends with the water. Add some salt to the garlic, otherwise it will not taste good.
5. I can only do this.
6. Finished dumplings
7. Boiling water to cook dumplings, I haven't seen it for how long, but the dumplings will be cooked when they can float.
Tips:Separating the fat and lean meat is the key. You will not see large pieces of fat when you eat dumplings, and they are still very fragrant.
The steaming is salty and the cooking is weak, so add a little more salt to the dumpling filling.
I think the dumpling skins I bought are more delicious, and it takes a long time to make them by myself, which is inconvenient, and my hands are itchy when I roll the skins.
I don’t need to put too much chicken essence, I only put less than ten pieces. The restaurant's food is delicious mainly because there is too much MSG chicken essence, which is unhealthy, but the stuffing I mixed like this is not worse than the restaurant, and the important thing is hygiene.
