1. Wash the celery, boil the water and blanch it, remove it to dry, and chop it.
2. Mix the pork stuffing, chopped celery, green onion, ginger, MSG, light soy sauce, thirteen incense, salt, oil, and stir well.
3. Kneading: Divide 300 grams of flour into three portions, each with 100 grams. Rinse the red yeast rice powder with warm water, pour it into 100 grams of flour, and knead it into a red dough. Then rinse the barley powder with warm water, pour it into 100 grams of flour, and knead it into a green dough. Add warm water to the remaining 100 grams of noodles and knead into white dough. Let stand for 30 minutes.
4. Take out the resting green dough, roll out an oval dough, then divide the white dough into two equal parts, take one portion of the white dough, knead it into a strip, and place it on the green dough. The green dough wraps the white strip. .
5. Use a knife to rub the long strips, cut them into tablets, and flatten them.
6. Roll the agent into a skin
7. The red dough is also made in the same way and rolled into a dough.
8. Put the stuffing on the rolled skin and make dumplings.
9. Make the dumplings and steam them on a drawer over high heat for 20 minutes.
Tips:The salt of the filling can be adjusted according to personal taste and the amount of oil is also according to personal taste. You can also add some sesame oil in the filling according to personal preference.
The noodles for steamed dumplings are generally just plain flour.
The veggie dumplings can be steamed for 15 minutes, and the meat-stuffed dumplings will take 20 minutes if they are larger so that the meat can be cooked thoroughly.
