When wrapping celery stuffed dumplings, remember to adjust the filling like this, it is fragrant and delicious, nutritious and delicious!

There is a trick to celery dumplings to be delicious:

First of all, use celery to stuff dumplings, especially with that kind of solid celery, in addition to blanching, there is also a way to make celery delicious and flavorful:

After picking and washing the celery, first use a knife to pat the celery stalks on the cutting board a few times, and then chop them to make it more flavorful.

Secondly, in addition to the pork we commonly use, we should also put an appropriate amount of sea rice when adjusting the meat filling. The addition of sea rice makes the minced meat more flavorful!

How does it work? Then look down.

Preparation of celery dumpling filling

Mix the dough before mixing:

Put flour in a basin, add a little salt, stir well, mix with cold water; Stir with chopsticks while adding water, stir into a flocculent shape, mix into a dough with moderate firmness, cover and let the dough rest for 30 minutes.

[Adding a little salt can increase the gluten of the dough and make the dough more malleable]

Ingredients required for filling:

Celery, pork, fungus, sea rice,

Green onion, ginger, salt, five-spice powder, oyster sauce, soy sauce, white pepper powder, Sichuan pepper water, cooked oil, chicken essence, sesame oil

1. Cut the pork (pork belly or three fat and seven lean) into small pieces, add a little ginger shreds and chop them together.

Add a little salt, soy sauce, five-spice powder, oyster sauce and white pepper to the minced meat, and stir in one direction.

Then according to the thickness of the filling, add a small amount of pepper water and stir well, and set aside for a while.

2. Cut the sea rice in advance, put it in the meat filling and mix well.

3. Soak the fungus in advance, wash and chop.

Wash the celery and control the moisture. Place the celery stalks on a cutting board and pat them flat with a knife before chopping them into pieces; Fresh celery leaves can also be used together to make stuffing.

4. Put the processed celery and fungus into the meat filling, add the chopped green onion, add an appropriate amount of cooked oil, a little chicken essence and sesame oil.

Stir well so that the celery filling is ready.

5. Take out the dough and knead it until smooth, add the agent, roll out the skin, and wrap the filling.

6. Put water in the pot, put a little salt in the water after boiling, put in the wrapped dumplings, gently push away to prevent sticking, and cook them.

Tips:

The celery stalks are flattened with a knife and then cut to make it easier to absorb the flavor.

When sea rice is added to the minced meat, it is more fragrant and delicious.