What stuffed dumplings are better? Don t celery,

Celery shrimp skin fresh meat dumplings.

Ingredients for celery shrimp skin dumplings. In order to save trouble, I bought the dumpling skin in the vegetable market (of course, it is not as good as my own noodles), and the main ingredients are meat foam, shrimp skin, eggs, ginger, chives, celery, seasonings: sesame oil, salt, monosodium glutamate, chicken essence, white pepper powder, Sichuan pepper powder, sugar.

Ingredients: minced pork, celery, eggs, dumpling skin, salt, chicken essence, peppercorn powder, shrimp skin, chives, ginger, sesame oil, monosodium glutamate, white pepper, sugar.

Preparation steps: > the ingredients of the first step, celery shrimp skin dumplings. In order to save trouble, I bought the dumpling skin in the vegetable market (of course, it is not as good as my own noodles), and the main ingredients are meat foam, shrimp skin, eggs, ginger, chives, celery, seasonings: sesame oil, salt, monosodium glutamate, chicken essence, white pepper powder, Sichuan pepper powder, sugar.

Step 2: Blanch the celery.

Step 3: Mix the celery, chives, and ginger minced with the mixed eggs, drops, and meat foam to make the dumpling filling.

Step 4: Mix the dumpling filling for 20 minutes.

Step 5: Make dumplings and cook them in the pot!

Step 6、A plate of steaming celery shrimp skin is ready! Serve with water.

Works from the Food World Diversity Center.

Celery pork dumplings.

Ingredients: pork, celery, fungus, flour, green onion, ginger, peanut oil, salt, light soy sauce, cooking wine, flavor, white pepper, sesame oil, water.

Preparation steps: > step 1, the pork fat three lean seven chopped into meat puree.

Step 2: Add salt, peanut oil, light soy sauce, cooking wine, very fresh flavor, a little white pepper, sesame oil, and stir well in one direction.

Step 3: Add chopped green onions, minced ginger and continue to stir well in one direction, allowing salt for 20 minutes.

Step 4: Cool water and dough and let it sit for 15 minutes.

Step 5: Knead the dough smoothly after 15 minutes, and allow it to continue to wake for 20 minutes, <>

Step 6: Pick the leaves and roots of the celery.

Step 7: Add water to a pot and bring to a boil, blanch a few drops of vegetable oil and celery for about 1 minute.

Step 8: Blanch the celery in cold water, drain and chop.

Step 9, three main ingredients, water fungus minced.

Step 10: Stir well to make dumplings.

Step 11: Roll out the skin and open the bag.

Step 12: Finished product.

Step 13: Boil the pot and boil two boils to get out of the pot.

Step 14, put on a plate, celery pork dumplings for your reference.

A work from Gourmet World Bowl Ginger Meal.

<>1.Wash the celery, remove the roots, pat it with a knife and chop it.

2.Bring the water to a boil, then place the chopped celery in the water, bring to a boil again, and turn off the heat.

Remove the celery, rinse with cold water, remove the water and set aside.

4.Bring the soybean oil to a boil in a pot, turn off the heat, and set aside when it is cold.

5.Mix the minced meat with the seasoning and soybean oil, stir in one direction, and put the soybean oil together.

6.Then stir the seasoned minced meat with the celery so that the minced meat is ready.

The beautiful pot of dumplings is nutritious and good-looking, which is our traditional Chinese food.

Good taste, good color, and high nutrition.

1.First of all, remove the leaves of the celery, wash and control the water, pay attention to the celery leaves that are picked and do not throw them away, there is a method later, and at the same time prepare the pork filling, chopped green onion and ginger.

2.After the celery is controlled by the water, cut it into small cubes, try to wipe it as fine as possible when cutting, if you feel too much water after cutting, you can squeeze the celery water a little, and then put it in a large pot with minced green onions, minced ginger, and pork filling.

3.Next, let's fry this five-spice powder, in fact, you can buy that Wang Shouyi 13 spice directly from the outside, but I always feel that I fry a little more fragrant, and my mother has always made dumplings One of the secrets is pepper noodles, then we choose the right amount of peppercorns, and then put it in the pot to fry slowly over low heat, pay attention to keep stirring, because peppercorns are easy to paste black, if fried paste is not delicious, so be sure to use low heat to keep stir-frying, until the shell of peppercorns is fried is a very crispy sound, Then there is a strong aroma of peppercorns, you can stop the fire, and then let it cool a little, and after it is completely cooled, put it in this grinder and grind it into powder, if you fry more at one time, you can put it in a small jar and seal it, and continue to use it in the future.

4.Add sesame oil, light soy sauce, an appropriate amount of soy sauce, salt, and an egg to the mixed filling, then put in the freshly made peppercorn noodles, stir continuously in the same direction, and stir until the meat filling is strong, and then you can wrap it.

After that, in the process of boiling dumplings, we can start another pot, wash the celery leaves that have been pulled off, then put water in the pot to boil, boil the celery leaves a little in water, squeeze out the water after it is good, chop it into pieces and put it in minced garlic, add a small amount of light soy sauce, vinegar, salt, and stir, this is a delicious cold dish

Ingredients: celery, a pound.

Pork pounds. Seasoning to taste.

All-purpose flour to taste.

Steps to make well-digested celery-stuffed dumplings.

Step 1space

To prepare plain milk shredded toast Step 1

Mom's physique should be cool, and the crude fiber is not digested, and the celery is washed and chopped and crushed with a hand mixer, so that the dumplings are all minced vegetables after cooking, which is very digestible.

Step 2space

To prepare plain milk shredded toast Step 1

Thin and fat leg meat, wash, peel, and chop into fine minced meat with ginger.

Step 3space

To prepare plain milk shredded toast Step 1

Meat and vegetables together, seasoning: add some sugar to enhance freshness.

Step 4space

To prepare plain milk shredded toast Step 1

A little thirteen spices, go fishy.

Step 5space

To prepare plain milk shredded toast Step 1

Two scoops of salt Step 6

To prepare the Pure Milk Pulled Toast Step 1

Light soy sauce to taste. Step 7

To prepare the Pure Milk Pulled Toast Step 1

Appropriate amount of flaxseed oil can replace fatty meat fat and improve taste.

Step 8space

To prepare plain milk shredded toast Step 1

Mix well in one direction and refrigerate for more than half an hour to taste.

Step 9space

To prepare plain milk shredded toast Step 1

Mix the dough with a little salt to increase the gluten. Knead into an earlobe-soft dough, wake thoroughly, knead well, and make dumplings.

Step 10space

To prepare plain milk shredded toast Step 1

Cook for two more minutes, the dumplings will be more cooked and soft, and my mother will be useful for eating. Sprinkle a handful of blanched greens in the dumpling soup. It's simple, refreshing.

Ingredients: celery, minced pork, green onion and ginger, light soy sauce, oyster sauce, scallion oil, salt, pepper, egg, cooking wine, pepper water.

Method, 1: First come to the dough, add eggs, water, salt, a little starch to the flour, and cover with plastic wrap after evenly, and let rise for 30 minutes.

2) Add minced green onion and ginger, oyster sauce, light soy sauce, pepper, salt, stir well, stir in pepper water until gelatinous, add scallion oil and marinate for 30 minutes.

3) Remove the old leaves of celery, cut into fine pieces, the finer the better, sprinkle with salt and mix well, marinate for a while, then vigorously dry the water, stir in the scallion oil and set aside.

4: Mix the minced meat and celery and stir well. Make the dough into a small agent and wrap it with your own skillful technique.

Stuffing 1: When choosing ingredients, it doesn't matter if the celery is old or tender, but you must remove the silk, which is similar to picking kidney beans, and remove the old silk.

2: Celery stuffed dumplings, buns, the most taboo is to adjust the filling directly! Be sure to add more pickling this 1 step, not only the celery is greener, but also more flavorful.

3: Dry celery, be sure to mix in scallion oil, one is to lock in moisture, and the other is to improve the taste.

4: The meat filling must be watered, 500 grams of meat filling add 200 grams of water, which can be pepper water or ginger water.

Celery stuffed dumplings, mixed with celery and meat, are delicious.

In addition to these two ingredients, we can also choose other ingredients according to our own preferences. ......For example, shrimp ......After choosing the ingredients, add your favorite seasonings to mix them into delicious dumpling fillings and make delicious dumplings.

Celery is usually paired with meat to make dumpling filling, which will taste better. Because celery itself is a smell that is relatively strong. It's great to make stuffing with vegetables and meat.

The normal situation is to put green onions, ginger and garlic, and then put soy sauce, salt, and filling. You can also chop the celery and put the shrimp skin, and then put the normal seasoning. The dumpling filling prepared in this way is the most delicious.

The first step of celery stuffed dumplings: prepare celery, pork, and some seasonings, remove the celery leaves, wash the celery stalks in water, and make soup from the leaves. Step 2:

Add enough water to the pot, bring to a boil, put the celery segments into the pot, add some salt and cooking oil, and blanch the water. After blanching, when the celery has cooled, chop the celery into minced pieces and squeeze out the water from the celery with your hands. Step 3:

Rinse the pork and chop it into minced meat. Put it together with celery, add some minced green onion and ginger, add some salt, light soy sauce, dark soy sauce, cooked oil, stir well in one direction, and the pork and celery filling is ready. Step 4:

Wrap the dumplings, cook them in the pot and eat. To make celery-stuffed dumplings, you need to pay attention to these: First:

Celery should be blanched in a pot, and salt and cooking oil should be added when blanching, and the celery will be more green and flavorful. And squeeze out the water of the celery, so that the celery-stuffed dumplings will not come out of the water! This step is very important, it is just one more step as I just said!

Second: When making celery filling, don't use celery leaves, only use celery stalks, the taste is the best.

How to adjust the filling of celery-filled dumplings is the most delicious, well, celery-filled dumplings are also a very popular kind of dumplings, and its main thing is to cut celery into segments. And then marinate it with salt, celery tastes very good, and many people like to eat it. The main thing is to put all kinds of condiments and concoctions, and copy the relatives table, which is very good.

First of all, if you make meat filling, the meat should be fat but not greasy, chopped, add a little sesame oil to enhance the freshness, add five-spice powder, salt, soy sauce, etc. to enhance the flavor, and then start to stir the filling, stirring in one direction to make the stuffing dough not disperse. If it is a vegetarian filling, the celery should be controlled dry, and the celery should be chopped, so that the dumplings are more convenient to set, and a little salt should be added when cooking the dumplings, so that the dumplings will not break.

Ingredients: celery, pork, sea rice, fungus, green onion and ginger, soy sauce, salt, sugar, thirteen spices. Chop the celery and marinate it with salt, chop the meat into minced meat, stir the meat filling with green onion and ginger water in batches, mince the sea rice, and cut the fungus into thin strips.

Put oil in the pot, stir-fry the sea rice, add soy sauce, thirteen spices, and a little sugar and mix evenly. Take a piece of gauze, put the celery in the gauze, tighten the gauze mouth and pinch it hard, and pinch out the celery water.

Ingredients: appropriate amount of celery, appropriate amount of pork, a few sea rice, a few fungus, an appropriate amount of green onion and ginger, an appropriate amount of soy sauce, an appropriate amount of salt, a little sugar, and half a spoon of thirteen spices.

1. Chop the celery and marinate it with salt, chop the meat into minced meat, stir the meat filling with green onion and ginger water in stages, mince the sea rice, and cut the fungus into thin strips.

2. Put oil in the pot, stir-fry the sea rice, add soy sauce, thirteen spices, and a little sugar and mix evenly.

3. Take a piece of gauze, put the celery in the gauze, tighten the gauze mouth and pinch it hard, and pinch out the celery water.

4. Put the celery in the water, the sea rice and the fungus shreds in the pot into the meat and stir well, then you can taste the salt, if you add a little less salt.

Celery stuffed dumplings are suitable for pork, vegetarian stuffing is not very delicious, so the meat is adjusted, the celery is not crushed, if the celery is wet, squeeze it with your hands, put the adjusted meat into the celery, steamed dumplings, boiled dumplings, steamed buns can be.

Ingredients: 250 grams of beef, 200 grams of celery, 50 grams of carrots, 1 egg, seasoning: green onion, ginger, garlic, cooking wine, salt, salad oil, chicken essence (black pepper can be added or not) Method 1 Chop the beef into minced pieces for later use, blanch the celery and set aside; Finely chop the celery, mince the carrots, mince the green onions, ginger and garlic and set aside;

2 In a large bowl, pour in the celery, carrots, beef, green onion, ginger and garlic, beat in an egg and add it.

2 grams of salt, 2 grams of cooking wine, 20 grams of salad oil, 1 gram of chicken essence, 1 gram of black pepper. Stir with chopsticks in one direction for 3 minutes.

Stir the mutton into a filling, chopped green onion, monosodium glutamate, oyster sauce, salad oil, 13 spices, so that the seasoning is set aside, cut the celery into minced pieces, use salt water and salt, kill the celery, and then hit it clean, then put the mutton into the basin, put all the condiments, put on the soy sauce, and then stir, stir evenly, put in the celery, stir the celery filling and the meat filling together, put a little water, just heard the noise, the dumpling filling is done, this is the best dumpling filling.

1.Adjust the dough of the dumplings first, prepare an appropriate amount of flour in the basin, add 1 teaspoon of salt to increase the gluten of the dough, and then adjust the noodles with cold water, add less at a time, add a small amount many times, prevent the water from pouring too much, and the noodles mixed out with cold water are more glutenous, knead the dough, and let it stand aside for 20 minutes. 2.

Pork minced into meat filling, if you like to eat a little fragrant, you can use the elbow meat, if you don't like to eat fatty meat, you can use the tenderloin, you can chop the meat filling yourself to eat more clean and assured, add an appropriate amount of salt, pepper, light soy sauce, oyster sauce to the minced meat and marinate for 10 minutes. 3.Wash the celery and remove the leaves, pat it with a knife first, and then cut it finely, the celery patted with a knife is easier to chop, and the dumplings are also more delicious.

Then take a piece of clean gauze and wrap the finely chopped celery and squeeze out the water in the celery vigorously. 4.After the mushrooms are washed, finely chopped, and mushrooms are added to the celery-filled dumplings to adjust the filling, the taste is exceptionally delicious, and you can't forget it after eating it once.

Finely chop the blanched fungus and chop the green onion. 5.Put the cut celery, mushrooms, fungus and green onion together into the marinated meat filling, add 2 tablespoons of vegetable oil and stir well, the first oil is to lock the water in the celery and mushrooms from loss, it is not easy to get out of the water when packing, stir evenly and then add a little salt, chicken powder and sesame oil to taste, after stirring evenly, the filling will be adjusted, and the salt should be put a little less, because we have added salt when marinating the meat filling.

6.Roll the proofed dough into long strips, cut it into small pieces of equal size, roll it out into a dumpling skin that is slightly thicker in the middle and thin around the perimeter, and then wrap it with the adjusted filling and wrap it in the way you are good at. 7.

Add a little more water to the pot, boil the water and then put in the dumplings, order the water to boil 3 times twice, watch the dumplings float up, and they are cooked chubbyly, put them on a plate and enjoy them.