When you eat dumplings in autumn, you will be hungry for this filling, which is nutritious and delicious, and leeks and fennel stand aside

In autumn, I often buy celery to make dumplings, celery itself has a unique fragrance, and when paired with pork, it can relieve its greasy and increase its flavor, which is a very suitable ingredient for making dumplings.

---【Pork and celery stuffed dumplings】---

Ingredients: 400 grams of pork belly, 300 grams of celery, 2 grams of Sichuan pepper, 1 star anise, 1 green onion, a small piece of ginger, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of oyster sauce, a little white pepper powder, a little Sichuan pepper powder, appropriate amount of sesame oil.

Steps:

1. Put 2 grams of Sichuan pepper and a star anise in a bowl, add an appropriate amount of boiling water, soak for a few minutes, and wait until the water temperature is cool for later use.

2. Cut the green onion into chopped green onions and ginger into minced ginger for later use.

3. Peel the pork belly and chop it into a meat filling, put it in a basin, add about 5 grams of edible salt first, stir the meat filling in one direction with chopsticks, and wait until the meat filling absorbs enough salt.

4. Then add pepper water to the meat filling, take about 100 grams of chilled pepper water, and beat it into the meat filling twice, stirring while drawing water to let the meat filling fully absorb the water. Sichuan pepper water not only has the effect of removing the smell and increasing the flavor, but also makes the dumpling filling tender and juicy.

5. Add a little salt, 5 grams of light soy sauce, 5 grams of oyster sauce, a little white pepper and Sichuan pepper powder and stir well, then add an appropriate amount of sesame oil, chopped green onion and minced ginger, stir evenly.

6. Remove the roots of the celery after cleaning, chop it into celery pieces, the nutritional value of celery leaves is very high, you can fill it together, chop it into celery and add a small spoon of salt to kill the water, squeeze out the water after the celery comes out of the water for later use.

7. Finally, mix the dried celery with the adjusted meat filling, and the pork celery filling is ready.

8. Add 500 grams of flour to the basin, then add about 270 grams of water, knead the flour into a slightly softer dough, then cover the lid and let the dough rise for 15 minutes for later use.

9. After the dough is awakened, take it out, sprinkle some dry flour on the cutting board, then roll the dough into long strips, and then cut it into small pieces.

10. Press each small agent flat, then use a rolling pin to roll out a thick dumpling skin in the middle and thin around the sides, and wrap it into the dumpling filling.

11. Wrap all the dumplings in turn.

12. Add an appropriate amount of water to the pot, put the dumplings in the pot after the water boils, add a bowl of cold water after boiling again, and repeatedly open the dumplings three times.

Tips:

1. Adjust the order of dumpling filling, add salt, water, seasoning, oil, green onion and ginger, and add side dishes.

2. Before the celery is filled, it must be treated with water, which can effectively remove the excess water and ajerky taste in the celery.

3. If you roll the dumpling skin by yourself, the dumpling noodles must be slightly softer, so that it is easy to knead when wrapping dumplings, and it is not easy to break the skin during the process of cooking dumplings.