How to wrap celery stuffed dumplings deliciously, how to wrap dumplings with celery delicious

When wrapping celery stuffed dumplings, don't adjust the filling directly, but do one more step, so that the dumplings are delicious and can't be watered! Today I will share with you some of the tips, so that dumplings are more delicious, do you like to eat celery stuffed dumplings? Come and do it together.

Celery-stuffed dumplings.

Step 1: 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, boil, put the celery 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, add salt and cooking oil 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.

Hello! This is delicious to wrap celery stuffed dumplings, the following is the method, please refer to it, thank you!

Ingredients. All-purpose flour, pork belly, celery, green onions, ginger.

Method. 1. And noodles.

Put a pound of flour in the basin, stir while pouring water, mix into a large dough, and then mix into a smooth dough, then cover it with a damp cloth or wrap it with plastic wrap, and start to make noodles.

2. Prepare green onion and ginger water.

Finely chop the green onion and peeled ginger and soak in a little warm water.

3. Prepare the filling.

The pork belly is hand-minced and has a good taste.

A pound of fat and thin pork belly, peel and don't use, slice and cut into strips and dices, then chop and put in a pot.

Half a pound of celery, remove the leaves, and chop it for later use.

4. Season (key step).

Add light soy sauce, dark soy sauce, salt, sugar, chicken essence, white pepper, an egg, scallion oil, sesame oil, stir well in one direction, then add green onion and ginger water, whip in one direction, add a small amount and add many times, so that the meat puree can fully absorb the green onion and ginger water. Finally, add the minced celery and stir well.

The role of spices.

Light soy sauce, sugar, chicken essence to enhance freshness, white pepper powder to remove the smell and increase the fragrance, green onion and ginger water to make the tender and fishy, scallion oil, sesame oil to make the meat filling more fragrant and tender.

5. The dumpling filling is ready, the dough is ready, and the dumplings are made.

Knead and sort out the dough, then roll out the dumpling skin with the strips, and put the stuffing dumplings.

Cook dumplings. Freshly wrapped dumplings, boil the water and put it in, boil the water again and repeat the cold water three times, wait for all the dumplings to float and cook for a few seconds, and they are almost cooked.

In a soup bowl, add chopped green onion, minced garlic, minced chili, white sesame seeds, pepper, pour in hot oil to stimulate until fragrant, then add seaweed, chopped coriander and dumpling soup, add salt, sugar, light soy sauce, vinegar, and finally put the cooked dumplings into the soup. A bowl of fragrant dumplings that makes people hungry is good.

Remove the leaves of the celery, wash it, chop it into minced pieces, then put it in a pot, sprinkle it with a little salt and stir it, after the water seeps out, squeeze out the water with gauze. Clean the pork, chop it into minced meat, put it in a basin, add a little light soy sauce and peppercorn noodles, stir well, and marinate for 15 minutes. Mix the celery with the meat filling, add peanut oil, chopped green onions, minced ginger and a pinch of salt, stir well, and the pork and celery dumpling filling is ready.

The next steps are to mix the dough, roll the skin, and make the dumplings.

Be sure to copy the parent-child celery with water first, control the moisture, and then pour some cooking wine on the cut meat filling, and then put some onion ginger and oil-consuming soy sauce and other seasonings and soybean oil, stir evenly, and then add an appropriate amount of water, in the process of stirring, be sure to stir in one direction, and then put it for a few minutes, and finally put the celery in the first line, and then fry a room, this year after stirring and stirring evenly, you can wrap dumplings, so that the wrapped dumplings must be delicious.

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

Steps: <>

Step 1、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.

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.

Dumplings are one of the traditional Chinese cuisines, and the methods of dumplings are also diverse, just the dumpling filling has different tastes, most of them eat pork stuffed dumplings, plus other vegetable ingredients, such as cabbage pork stuffed dumplings, celery pork stuffed dumplings or three fresh stuffed dumplings, etc., are the staple food even during the Chinese New Year. Let's take a look, the following is the method of wrapping celery meat dumplings stuffing that I helped you organize, I hope you like it.

The main ingredients of pork and celery stuffed dumplings are: flour, pork, celery, and its ingredients are green onions, ginger, eggs, salt, soy sauce, sesame oil, pepper, and cooking wine.

The main role of each ingredient in the filling of pork dumplings:

Flour: After the flour is mixed with water to make a dough, it is made into a dumpling dough. Flour is mainly a starchy component and is rich in it.

Carbohydrates, proteins, vitamins and minerals can be consumed by ordinary people. Good flour is pale yellow or white in color, has a cool sensation when touched, and tastes subtlely sweet.

Pork: Pork is minced in dumplings and becomes the main ingredient for dumpling fillings. Pork is the most common meat we usually have, it is rich in fine fiber, vitamins and minerals, and has high-quality fatty acids.

Eating more pork can effectively improve iron deficiency anemia. When buying pork, pay attention to whether the color of the pork is light red or bright red is good pork, and when touching the pork, it feels not sticky, and it has a slightly dry or moist feeling.

Celery: Celery has a faint volatile fragrance, which is used as an adjunct in dumpling filling to add fragrance and promote appetite. And celery is high in fiber, which can promote gastrointestinal peristalsis.

Other ingredients are mainly used in the dumpling filling to add flavor and texture to the dumpling filling.

The main preparation of pork celery dumplings:

1. Take an appropriate amount of flour and put it in a container, then put in eggs, add an appropriate amount of water and form a dough, and let it rise in the container.

2. While the dough is rising, make the dumpling filling. Remove the roots and leaves of the celery, blanch the remaining celery stalks in boiling water, and then cut them into minced pieces.

3. Rinse the pork with water, drain it, remove the pork skin, try to use as much lean meat as possible, a little fatty meat, and chop it into meat filling.

4. Wash the green onion and ginger, cut it into minced pieces and set aside.

5. Put the minced meat filling into a container, add cooking wine, and marinate for a while.

6. Put the processed minced meat, finely chopped celery, green onion and ginger into a container, and add salt, eggs, soy sauce, pepper and sesame oil. Stir to combine.

7. Knead the proofed dough into strips, cut it into uniform small dough, and roll it into dumpling wrappers of about the same size.

8. After wrapping the dumpling filling with dumpling wrappers, place it on a floured cutting board to avoid sticking and damaging the dumplings.

9. Put the wrapped dumplings into boiling water, and when the dumplings are cooked, remove them.

Ingredients.

Ingredients. 1 cabbage and 5 celery.

Excipients

Appropriate amount of soy sauce and salt Sour, green onion, oil, appropriate amount of large flour.

Steps. 1.First of all, make the dough and let it sit for about ten minutes.

2.Chop the blanched vegetables, add oil, chopped green onions, garlic foam, ingredients, salt, monosodium glutamate, and soy sauce and stir well.

3.I knead the noodles into strips and cut them, and the size is uniform.

4.Roll out the skin. 5.Put the stuffing and knead it into dumplings.

6.Bring the water to a boil, bring the dumplings to a boil, boil once, put a little cold water, boil again and put cold water again. Wait for the dumplings to float. You can catch it.

Ingredients: pork belly (or beef, mutton is also acceptable), celery, salt, monosodium glutamate, sesame oil, flour.

It is best to remove the old leaves of celery, remove the roots and wash it, shake it dry with water, and dry it for later use.

Mix the dough well, and it is advisable to be soft and non-sticky.

Slice the meat first, then chop it into minced meat, add salt and monosodium glutamate, and mix well.

Chop the celery leaves finely and chop them, if there is more water, you can squeeze the water and put it into the meat filling, add a little sesame oil and mix well.

Make the dough into an egg yolk-sized mixture, roll out the skin and wrap it into dumplings.

Key: 1The dough should not be too hard.

2.It is best to wash celery half a day in advance and dry it to avoid water.

3.It is best not to leave celery, celery leaves are rich in cellulose and have a strong fragrance, and it is a pity to discard them. The dumplings are filled with leaves, which is softer and has a better taste than dumplings made with only celery stalks. But chopping the leaves may cause water to come out, so it's important to wash and drain the celery well in advance.

4.Celery has many stems, which is not easy to chop and has more moisture. It's better to use native celery than celery.

5.Do not stir chopped celery with minced meat. Salt and monosodium glutamate should be mixed in the meat first, and then celery should be added. This avoids direct contact with salt and monosodium glutamate in celery, and reduces celery water.

6.If you eat it for middle-aged and elderly people, don't choose pork belly, you can choose leg meat filling. The fat and lean ratio is 1:3.

Cut the celery into half-centimeter segments, boil it in water, wrap it in clean gauze, put it in the washing machine and spin it in a bucket to dehydrate, and serve it with other meat and ingredients.