Pork Celery Dumplings

Name: Pork Celery Dumplings
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 200g pork; 1 piece Celery young leaf stalk; 200g All-purpose flour; 1 piece Shallots; Some salt; Some Soy sauce; a little Cold water; 120g Cold water for flour

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

1

There are pediatric college entrance examination candidates, and they have been studying from morning to night after school recently started, and it is almost 10 pm when they get home. I have to eat some supper, because the school dinner is not too big, and after another night of study, it is almost consumed.

Today’s supper was relatively light, and by the way, even the breakfast for the next day was solved.

The young celery leaves are rich in vitamin C, and the taste is not very good when fried or mixed. It also has a medicinal and astringent taste; if it is broken and mixed in the meat, the nutritional value will not be lost, and the taste can be changed to make the dumplings refreshing. Unique taste.

Recently, the new meat grinder has a large stainless steel bucket. I simply made a little more meat filling, I used a part of the dumplings for this meal, and the rest can be made into winter melon boiled meatballs.

In order not to waste the minced meat in the bucket, I also put the celery greens and tender sticks and a handful of shallots into the cooking bucket and smashed them. In order to highlight the scent of celery and not to consume too much meat to affect night sleep, digestion and absorption, I didn't add much meat, and the seasoning was simple. Only salt and a little soy sauce were added to make it fresh.

I tasted the thin-skinned dumplings after they were cooked, and they felt very good. After the son came back, he "supplemented" a few, saying that the light taste is very suitable. If the meat has a grainy texture, it will be more enjoyable. Haha, my son even euphemistically explained the shortcomings of my dumplings.

The remaining dumplings were fried the next morning with a little frying, and it was a nutritious breakfast again. Look, as long as parents are a little concerned, the diet of college entrance examination candidates is actually not difficult. Match meat and vegetables, don't be too greasy, follow the child's mouth, eat happily, and review more vigorously.

Ingredients

200g Pork
1 piece Celery Young Leaf Stalk
200g All-purpose Flour
1 piece Shallots
Some Salt
Some Soy Sauce
a little Cold Water
120g Cold Water For Flour

Pork Celery Dumplings

1. Clean the celery leaves, tender stalks, and shallots; peel the pork with a fat-to-lean ratio of 2:8; knead a piece of dough at the same time;

2. Cut pork into large pieces;

3. Take an appropriate amount of pork into the bucket of the meat grinder;

4. Cover the lid and press for 20 seconds, the big meat pieces will turn into delicate minced meat; the thickness of minced meat can be controlled by the length of time; if you like coarse grains, press it for about 15 seconds;

5. All the pork has become minced meat; it can be minced more at a time, so that the meat grinder only needs to be cleaned once;

6. Cut celery stalks and green onions into small pieces;

7. Use a meat grinder to beat for 10 seconds to mince;

8. Add an appropriate amount of minced meat to the vegetable powder, add an appropriate amount of salt and a little light soy sauce;

9. Chop the meat grinder for 10 seconds. The meat, vegetables and seasonings are completely fused together. If you think the filling is too delicate, you can skip the step of wringing, and just use chopsticks or a small spoon to stir evenly; it can be according to the softness of the meat. Stir with cold water for hard state and favorite taste;

10. Knead the good dough into slender strips, and cut them into uniform size agents;

11. Flatten the agent and roll it into a round skin with a thicker middle and a thinner edge;

12. Take appropriate amount of stuffing and put it on the round crust, or wrap or squeeze it into dumplings according to your own method;

13. The made dumplings are all thin and big belly; when making dumplings, boil a pot of water at the same time, the dumplings are wrapped and the water is boiled, saving time;

14. Put the dumplings in a pot of boiling water, cook them until the dumplings are bulging, and they are all taken out when they float on the surface of the water. They can be eaten directly, or they can be dipped in vinegar and garlic sauce to add flavor.

Tips:
1. Choose pork with a little fat, so you don't need to put extra oil when mixing the stuffing, and it won't be too oily to eat;
2. The seasoning is not limited to salt and light soy sauce. My filling is light and highlights the flavor of celery. You can add seasonings such as white pepper according to your favorite taste;
3. The minced meat does not need to be beaten so delicately. If the minced meat is beaten for a few seconds, the grainy minced meat will taste more delicious.