1. Bring a bowl of cold white to the boil, slowly pour it into a bowl of flour, stir with chopsticks while pouring
2. Make the flour into flakes, indicating that the ratio of flour to water is appropriate
3. Then use clean hands to knead the dough until the surface is roughly smooth, cover the pot and wake up for about 20-30 minutes. After the dough becomes moisturized, knead the dough until it is smooth and tough. Set aside
4. The front tip is cut into small cubes for easy filling
5. Wash celery and cut into small pieces
6. Put it in the stuffing machine, beat for about 30 seconds, take it out for use
7. Stir the celery into the stuffing too, don’t be too crushed, it will come out of the soup (because there is no washing and stirring machine when you will put it together later, the oil in the wall can be scraped off after stirring the celery, which is convenient for brushing the mixing bowl), out of the soup You can properly pour out some celery juice
8. Minced green onion and ginger
9. Minced meat, minced ginger, minced green onion, dark soy sauce, light soy sauce, salt, stir in the same direction, add cooking oil, add some water while stirring, because the minced meat bought is a bit lean and tends to be too chaotic. After marinating for a few minutes, add it Stir the chopped celery
10. Take the noodles that wake up for a while, make them into long strips, cut into small pieces, and roll them into round slices to make dumplings
Tips:1. Dumpling noodles are more chewy with cold water
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