Dumplings Stuffed with Pork and Celery
1.
The face is reconciled. I used 500 grams of flour, about 280 grams of water, and 3 grams of salt. This way, the reconciled dough is neither soft nor hard, and the 饧hao bread dumplings are not easy to break when cooked.
2.
Remove the leaves of celery, wash them, boil the water and add the celery to blanch, don’t blanch it for a long time, you can remove it when you see the water boil
3.
Put the removed celery immediately in cold water to cool it down, so as to maintain the taste of celery
4.
After the cold celery is slightly removed, chop it. There is still a lot of water in the chopped celery, so don’t grab it. This is how I make celery and pork dumplings.
5.
Chop pork, chop green onions, add oyster sauce, soy sauce, salt, five-spice powder, cooking oil
6.
Stir in one direction evenly
7.
Add chopped celery
8.
Just stir it evenly. At this time, you can hear a very clear sound when the dumpling filling is stirred.
9.
Make small noodles, roll out the skin, and encrust the noodles
10.
Make dumplings in your own way
11.
Finally, boil the dumplings. After the water is boiled, add the dumplings, add half a small bowl of cold water to the boil, boil again, repeat three times, see the dumplings floating up, and they will be cooked.
Tips:
After celery is chopped, there is still some moisture. You don't need to pick up the moisture, just put it in the meat filling and mix well. If the amount of meat is small, you can gently grab it, so that the dumplings made will not taste woody or hard.
