Pork and Celery Dumplings
1.
1. After the pork is chopped, place it in a bowl, add an appropriate amount of salt and stir clockwise with chopsticks. After stirring, slowly add water (normal temperature water) to the pork, and use the chopsticks in your right hand to keep stirring in the same direction. After the water is completely absorbed by the meat, it will be fine. The amount of water depends on the actual situation, and this process is called "fetching water". This prevents the dumplings from becoming dry and firewood after they are cooked, and the dumplings are tender and juicy.
2.
Add ginger and light soy sauce to the minced meat and stir in the same direction. Finally, add sesame oil and stir evenly. Put the minced meat in the refrigerator for later use.
3.
Wash and chop celery. When buying celery, it is best to choose the one with a relatively thin stem. The thick one will have a bad taste. Personal suggestion.
4.
Wash the Xiangru, add water to the pot and boil, add the mushrooms and cook for a while (the mushrooms will be poisoned if they are not cooked, so try to cook them for a while). After removing it, rinse it with cold water and chop it for later use.
5.
Put celery and shiitake mushrooms in a clean basin, add salt, and let stand for 10 minutes.
6.
Then use gauze to squeeze out the water in the celery and shiitake mushrooms. Don't squeeze it too dry. (I squeezed a bit dry this time)
7.
Remove the minced meat from the refrigerator, first add the shallots, stir well, then add the squeezed mushrooms and celery, then add the sesame oil, and stir evenly with chopsticks.
8.
Put the flour in the basin, add a little salt to the water, stir to melt, slowly add the flour, stir it loosely with chopsticks, then knead the dough with your hands, then move it to the workbench and knead until the surface is smooth. Remove a layer of dry flour on the surface, cover with plastic wrap and relax for 10 minutes.
9.
Knead the loosened dough into long strips, then cut into small doughs, add some dry flour on the small dough, round and flatten the small dough with both hands, hold the dough with your left hand, roll the dough with your right hand, and add the filling bag it is good.
10.
Picture of the finished dumpling.
11.
Add enough water to the pot. After boiling, add the right amount of salt, put the dumplings in the pot, stir it with a spatula to avoid sticking to the pot. After boiling, add some cold water, cover the pot and cook, repeat 2- Three times, this process is called "pointing water". After the cooked dumplings are put on the plate, shake them a few times to avoid stickiness. When eating, you can use light soy sauce, balsamic vinegar, chili, and garlic to make a seasoning. After eating dumplings, remember to drink a bowl of soup.
Tips:
All meat stuffing needs to "fetch water." This prevents the dumplings from becoming dry and firewood after they are cooked, and the dumplings are tender and juicy.
