Pork Celery Leaf Dumplings

Pork Celery Leaf Dumplings

1. Knead the flour with an appropriate amount of cold water to form a dough, and then knead it again for about 30 minutes, and it will be very soft and moisturized;

2. Choose panax notoginseng for the pork filling, mince a scallion, add salt, oyster sauce, and cold water to make a paste;

3. Wash the celery leaves to get rid of the moisture between the leaves. Some small tender stems are also possible, and it can also increase the juice and aroma;

4. Chop the celery leaves and tender stalks, put them directly into the meat filling, and mix well;

5. Put the good dough on the chopping board, knead it again and knead it into thin strips, cut it into uniform size, and roll it out into a round crust with a slightly thin edge and a thicker middle;

6. Take an appropriate amount of dumpling filling and place it in the middle of the round crust

7. Make dumplings according to your favorite method or squeeze or squeeze it into dumplings. This is a new method I learned today, but I still haven’t learned it at home, haha~~

8. All the dumplings have been wrapped, and the water will be boiled when the wrapping is about to be completed. Once the dumplings are finished, they will be ready to be cooked. The time is well planned and there is no delay at all! It's so delicious with vinegar dipped in it!

Tips:

1. There is little water in celery leaves, so you can add more water to the meat filling to form a paste, so that after adding the chopped celery, it will not be too dry; the celery leaves are not blanched, and do not use salt to kill the water, just mix it in directly The meat is very fresh and beautiful;
2. The dough of the dumpling wrapper should be slightly softer. It is too hard to pinch, and the dumpling is too soft and will be easily broken if it is not shaped.