Celery Pork Ingot Dumplings
by Micron
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. The pork is chopped into minced meat.
2. Add salt to the meat filling, add a small amount of water in 3 times, and use chopsticks to stir the water into the meat filling in the same direction.
3. Add ginger paste, cooking wine, dark soy sauce, light soy sauce, and sesame oil to the minced meat, stir evenly, and put in the refrigerator for later use.
4. Wash celery and chop.
5. Marinate the celery with salt to get the water out.
6. The celery is squeezed out of water and mixed with the meat filling.
7. Stir the celery stuffing evenly.
8. Take a dumpling wrapper and put an appropriate amount of stuffing in the center.
9. Fold the dumpling wrapper in half, pinch tightly at the opening, glue the two corners together, pinch tightly, and form an ingot shape.
10. Wrap all the dumplings.
11. I have made two ways of eating, one is to steam it in the pot and eat it.
12. Steamed Yuanbao dumplings, let them cool down a bit.
13. The second is to cook and eat. Bring the water to a boil over high fire. Put the dumplings into the pot and push gently with a spatula to prevent the dumplings from sticking to the bottom of the pot. After boiling, tap water 3 times and you are ready to eat.
14. The cooked dumplings are served on a plate and eaten with some dipping sauce.
