Fried Dumplings with Celery and Pork Stuffing
1.
Put flour into a dry basin, add water several times, use chopsticks to adjust it into a flocculent shape, then knead it into a ball with your hands, knead until the basin is light, hand light, and face light, and cover with plastic wrap and stand still for a while
2.
Chop the celery, shiitake mushrooms, chives, and ginger, stir with the pork puree, then add pepper, chicken essence, and eggs and continue to stir into the filling, sprinkle some oil to lock in the moisture. Add it when the salt is in the bag
3.
Divide the dough into long strips, cut into small doses, sprinkle some cornstarch on the cutting board, and roll the skin into a round dumpling skin
4.
Add salt to the dumplings, mix thoroughly, and start making dumplings
5.
Heat the pot until it is warm, pour a little oil into the pot, put the dumplings, pay attention to the spacing of the dumplings
6.
Add a teaspoon of oil to the pot, pour half a bowl of boiling water, cover the pot and fry on medium heat
7.
Fry until the water in the pan is slightly dry, sprinkle in black sesame seeds and chopped green onions
8.
Add another spoonful of starch water and sprinkle around the pan, pick up the pan and shake the starch evenly, continue to fry on a low fire, fry until it is charred, crisp and transparent, and enjoy it.
Tips:
1. Don't put salt in the dumpling stuffing in a hurry. Add salt when you pack it to prevent the dumpling stuffing from producing less water. In addition, sprinkling some oil on the dumpling stuffing can lock the moisture.
2. When frying dumplings, you must pay attention to the temperature. Don't use rapid or high fire, which will easily cause pinching and burning.
3. Don't put too much water in frying dumplings. If it's a big pot, add some water to it.
4. Sprinkle some cornstarch when rolling the skin, or not sprinkle it. Add cornstarch to make the skin non-sticky. If you can't wrap it at a time, you can stack it together for storage, and make the dumpling skin a little more transparent.
