Use it to make dumplings with rich aroma, crisp and nutritious, much more delicious than leeks

 Fragrant and nutritious parsley pork dumplings 

Ingredients: 400 grams of all-purpose flour, 190 grams of room temperature water, 350 grams of parsley, 300 grams of pork, 1 tablespoon of Yipin fresh soy sauce, 1 tablespoon of oyster sauce, appropriate amount of salt, a little sugar, 1 shallot, 2 slices of ginger, a little Sichuan pepper,

1. Let's first mix the dough, add water to the flour, and stir it with chopsticks until the dough is flocculent 

2. Then knead into a coarse dough without dry flour, seal and relax for more than 20 minutes

3. Then mix a green onion and ginger water, put the shallots, ginger shreds and peppercorns into a small bowl, add an appropriate amount of warm water, grab it with your hands for a while, grab the green onion and ginger juice out, and then filter out the liquid for later use 

4. It is recommended to choose 28 fat and lean meat to make dumplings, the taste is better, I personally like to chop it into meat puree with a knife, and you can also use a meat grinder to grind it into meat puree 

5. Add the green onion and ginger water to the meat filling 2~3 times, and wait for the water of the previous time to be completely stirred and absorbed each time, and the amount of green onion and ginger water is not too much, so that the meat filling is tender and grouped, and it will be more troublesome when adding too much water

6. Then add a fresh soy sauce and oyster sauce in turn and stir well, and the meat filling can be vigorously huddled

7. Wash the parsley to control the moisture and set aside 

8. The parsley is very crisp and tender, the leaves do not need to be removed, and they are chopped together with the parsley stems

9. Add an appropriate amount of corn oil and stir well, so that the parsley will not be wrapped in oil and the water will not come out again

10. Put the parsley and minced meat together, then add an appropriate amount of salt and a little sugar and stir well 

11. At this time, the dumpling filling is particularly fragrant, and it is in a state of not loosening in a ball

12. The dumpling filling is ready, the dough is almost relaxed, and it becomes very smooth and delicate after a few minutes of simple kneading

13. Knead the dough into long strips and divide it into small dough

14. Sprinkle an appropriate amount of dry flour on the board to prevent sticking, and then flatten the small flour and roll it into a dumpling wrapper 

15. Put in the appropriate amount of filling and wrap it into dumplings in the method you are used to

16. After the water in the pot is boiled, then put in the dumplings, roll 3 in the pot and put them on the plate

17. Friends who like to eat celery dumplings must not miss this method, especially the use of small parsley, which is much richer than ordinary celery, and crispy and refreshing, it is really delicious, and those who like it must try it!

Tips:

1. The parsley is very crisp and tender, don't blanch it in advance, the crisp and tender taste is really perfect.

2. When kneading the dough, increase or decrease the amount of water according to the water absorption of the flour.