Fried Dumplings with Celery and Fresh Meat
1.
Prepare the ingredients and buy the dumpling wrappers directly at the vegetable market. It is simple and quick. Stuffing with pork belly is much more delicious than pure lean meat. The fillings mixed in this way are tender and oily, and taste more fragrant;
2.
Wash the pork belly and peel it, cut into small pieces and put it in a meat grinder. Add soy sauce, oyster sauce, salt, cooking wine and chicken powder to the meat filling. Stir thoroughly and set aside to marinate for a while;
3.
Wash the shallots, celery, ginger, and onions separately, chop them and add them to the meat, mix well;
4.
Finally, add a tablespoon of noodle soy sauce, a little sesame oil, beat in an egg, and stir until the filling is a bit sticky;
5.
Take a dumpling wrapper, put it in the filling, wrap it in your own way, squeeze it tightly, and prepare for frying dumplings after wrapping them all. Of course, you can also make soup dumplings and eat them as you like;
6.
Pour oil in a hot pan, spread the dumplings neatly in the pan, and fry them on low heat until the bottom is browned, then use chopsticks to turn them over, and fry the sides, so that the skin will be more crispy;
7.
After the surroundings are browned, sprinkle some water from the side of the pan, cover the pan, fry and simmer on high heat for about 1 minute. After the water evaporates, you can shovel and serve.
Tips:
Tips for food:
To adjust the dumpling filling, first add seasonings such as salt, oyster sauce and light soy sauce, stir well, and then add the vegetables after marinating it for a good taste. Because the vegetables have moisture, putting them in the filling too early will cause water to leak out and dilute the meat flavor.
