Pork Celery Dumplings
1.
The amount of flour is determined according to the number of people eating. The ratio of flour to water is 100:60. You can add some salt. The skin of the dumplings will be more chewy after cooking. The dough should be kneaded for 30 minutes before use.
2.
Put vegetable oil, salt, soy sauce, light soy sauce, chopped green onion, minced ginger, a small amount of water, stir vigorously, set aside
3.
Wash celery, remove old leaves, fresh leaves and tender leaves do not need to be removed
4.
Cut into fine diced vegetables, and chop the celery leaves as finely as possible
5.
Put the celery stuffing into the meat stuffing, stir well, increase the amount of salt according to taste
6.
The dough is moisturized, roll into long strips, cut into small pieces of equal size, and then roll out into small round pieces with a thicker middle and thicker edges
7.
Make dumplings according to your favorite method
8.
Cook in a pot of boiling water. When cooking, use a spoon to keep pushing along the side of the pot so that the water can rotate. After boiling, pour a small amount of cold water to cool down. Repeat this twice, until the dumplings are bulging and remove.
9.
Loading
10.
Celery leaves are more delicious, and the watery dumplings are so comfortable to eat
Tips:
The celery juice is more tender, and there is no need to marinate in advance. It is directly added to the prepared filling. The dumpling celery produced in this way has a strong flavor and little nutrient loss; the amount of noodles depends on the number of people, and no specific figures are given here.
