Celery Pork Dumplings
1.
Wash celery, blanch with boiling water, cool and drain
2.
Grab a handful of shrimp skin in the fresh pork filling and put it in
3.
Finely chop scallion white and ginger, add 1 spoon of salt, 1 spoon of cooking wine, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of thirteen incense and appropriate amount of celery juice. Stir all the ingredients evenly
4.
Chop the celery and squeeze the moisture into the meat filling, add peanut oil and mix well 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 agent into a thin dumpling wrapper, put the stuffing in to make dumplings
8.
Sealed
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.
Dumplings are indispensable for eating dumplings, which can be simple or complex, just a few cloves of garlic and a little Zhejiang red vinegar.
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Tips:
1. Don't pour out the squeezed vegetable juice. When mixing the meat, add it to the meat filling little by little, and stir while adding. The meat filling can evenly absorb the vegetable juice to make the meat slippery, and then add the vegetable and stir. Even, using this kind of dumpling stuffing to make dumplings will not run out of soup when making them. It tastes full of soup, tastes fresh and tender, and does not lose nutrition.
