Aren t celery stuffed dumplings a direct filling? What s missing?

Celery, cabbage, radish, etc. are often used to make dumpling filling vegetables, these vegetables with meat filling to make dumplings, rich taste, family members also like to eat, this time to share with you is the use of celery with pork to make dumpling filling, celery green color, just look very attractive, but everyone with celery dumplings will also find a problem, that is, celery is easy to water, too much water dumplings are of course not easy to form, in fact, we should master the skills, remember that it is not right to directly adjust the filling, One more step is needed to make the celery green and flavorful, and it will not come out of the water, so I will share the correct method with you in detail.

Preparation of celery-stuffed dumplings:

Spare ingredients: 1 bundle of celery, appropriate amount of pork, appropriate amount of green onion and ginger, appropriate amount of five-spice powder, appropriate amount of soy sauce, appropriate amount of cooking wine;

Production process: The first step is to prepare a bundle of celery, wash the celery, remove the leaves, leave the celery stalk, pay attention to the soil must be washed, then cut the celery into sections, and add water to the pot;

The second step, after the water is boiled, put in the celery segment, blanch the celery, pay attention to this step must remember to do, don't be lazy, after the blanched celery is fished out, after cooling, cut it into fine pieces, and squeeze the water in it by hand;

The third step is to take the green onion white, wash it, cut it into minced pieces, wash the ginger, chop it into minced pieces, put the chopped green onion and ginger and the minced celery into a container, and prepare a piece of lean pork, cut it into pieces, and put it in a blender;

The fourth step, after stirring into the meat filling, put it in a container containing celery, stir it slightly, then add soy sauce, cooking wine, salt, pour in an appropriate amount of cooking oil, stir well, that is, it becomes a dumpling filling, and take out the prepared dumpling skin;

The fifth step is to pick up a dumpling wrapper, put in an appropriate amount of filling, knead it into a dumpling shape, put it into a pot of boiling water one by one, and then remove it after cooking, and enjoy it with dipping sauce.

Cooking tips: 1. Celery is a very common vegetable, and it is also a commonly used one in dumpling filling, the emerald green color of celery, crisp and tender taste, has attracted a large number of fans, many people like to eat celery, of course, eating celery properly will also have a good help for our body, stomach, intestines, brain, etc., and celery is also very suitable for eating in the dry season, which can help moisten the lungs and relieve cough, properly give children to eat, enhance physical fitness, enhance immunity, celery and pork collocation, there are meat and vegetarian, It is more nutritious and delicious, and it is a very good choice to make dumplings.

When wrapping celery dumplings, it is not right to adjust the filling directly, and you need to add 1 more step, that is, blanching the celery, it is not easy to get out of the water, and it can also ensure that the celery is more green and crisp, and the celery after blanching can easily squeeze out the water in it.

No, you need to stir-fry the filling. Because you fry the filling, the filling is not easy to fall apart and easy to wrap when making dumplings, and the boiled dumplings are not easy to rot.

Before making celery dumpling filling, wash the celery and weld water, this step must not be lazy, so that the celery dumplings are more fragrant and have no astringency.

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.

1: When choosing ingredients, it doesn't matter if the celery is old and 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.

Final summary: making dumplings, in fact, there is no difficulty, as long as the filling is adjusted and the noodles are right, there is no problem. Like celery, cabbage, radish, these kinds of ingredients with more serious water, must not be blanched, let alone directly wrapped, the correct way is to marinate it with salt first, and then dry the water vigorously, so that it is easier to wrap and taste better.

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.

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.

How to adjust the filling of celery vegetarian dumplings

The steps for adjusting the filling of celery vegetarian dumplings are as follows:

Ingredients: 1000 grams of celery, 150 grams of shiitake mushrooms, 100 grams of dried tofu, 4 eggs, 50 grams of minced green onions, 1 gram of refined salt, 5 grams of pepper, 15 grams of sugar, 15 grams of monosodium glutamate, 50 grams of sesame oil, 150 grams of refined oil; Wash the celery, cut it into fine pieces, marinate it with fine salt, squeeze out the water, cut the soaked mushrooms and dried tofu into fine grains, knock the eggs into a bowl, add refined salt and stir well into egg liquid; Put the wok on the fire, put in the refined oil to heat, pour in the egg liquid and spread it evenly and fry it, let it cool and chop it, add celery, soaked mushroom grains, dried tofu grains and evenly, then add minced green onions, refined salt, pepper and sugar.

1. 450g dumpling skin, 600g pork, 400g celery, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of light soy sauce, appropriate amount of chicken essence, appropriate amount of cooking wine, appropriate amount of five-spice powder.

2. Method: Buy the dumpling wrappers outside for later use. Wash and chop the celery and set aside. Wash the pork and chop it into minced pieces for later use. In a large bowl of minced celery and minced meat, add cooking wine, light soy sauce, soy sauce, salt, chicken essence and five-spice powder.

3. Stir well and set aside.

4. Take a dumpling wrapper and wipe a little water along the outer ring of the dumpling wrapper, so that the dumplings stick firmly. Put the stuffing and wrap it up. Wrap it all up and set aside. Bring water to a boil in a pot, add a little salt, put the dumplings in and cover and cook. Cover at a boil, then open the lid and cook until the skin is cooked.

First scramble the eggs and dry them for a while, mash them, then chop the leeks, put them in the scrambled eggs, add light soy sauce, thirteen spices, and consume oil, and you're good to go. Here pay attention to the salt in the eggs, leeks do not need to add salt, otherwise it is easy to come out of the water.

The method of adjusting the filling of celery egg stuffed dumplings is as follows:

1. After the celery is cleaned, do not pick the leaves, cut it into several sections, and then blanch it in a pot for 1 minute, remove the cool boiling water, the purpose of celery blanching is to remove the oxalic acid in celery, and at the same time, the celery blanched in water is more beautiful in color and tastes better, but the celery blanching time should not be too long, 1 minute can be.

2. After soaking the mushrooms and fungus in warm water to soften, blanch them as well, then put the blanched celery, fungus, and shiitake mushrooms together in a stuffing machine and grind them, and then squeeze out the water by hand to prevent water from coming out when making dumplings.

3. Take 3 more eggs, knock them into the bowl in turn, add a few drops of vinegar to remove the fish, stir them and pour them into the pot to fry them into small broken eggs, pour a handful of dried shrimp into the pot, fry the fragrance over medium-low heat and put it out, eggs and dried shrimp are the soul of celery vegetarian dumplings, and the same eggs and dried shrimp should be put in the filling of the three fresh dumplings, plus these two tastes are particularly fragrant!

4. Then put the ground celery filling, crushed eggs and dried shrimp together, add a little more chopped green onions, then add an appropriate amount of salt, pepper powder, and cooking oil and stir well, and the dumpling filling will be adjusted when it smells fragrant.

Essentials. If you want celery and pork dumpling filling to taste good, you must choose relatively fresh ingredients. There are many varieties of celery, such as the smaller celery, which is not only relatively tender, but also has a stronger aroma and a crispy taste, which is very suitable for making dumpling filling.

When picking, choose the yellow-green color, this celery will be more tender, without any stems, and more delicious.

In addition, the pork needed for dumpling filling should choose lean pork belly, so that the dumpling filling can have oil and water, and the taste will be better.

First of all, prepare the ingredients for the celery filling: salt, chicken essence, cooking wine, soy sauce, oyster sauce, thirteen spices, peanut bucket oil, sesame oil, green onion, ginger.

Then, rinse the pork meat with fat and meat, chop it into a meat puree, put it in a container, add ingredients other than green onion and ginger, and stir it with chopsticks in one direction to marinate the meat filling into flavor.

Next, remove the leaves of the celery, cut off the roots, put it in a container, and rinse it repeatedly with water to remove impurities. Peel off the skin of green onion and ginger and rinse it well, chop it into green onion and minced ginger respectively, put the chopped green onion and minced ginger into a container for marinating meat filling, continue to stir evenly in one direction, add water to the pot and boil, then put in the cleaned celery blanching water for 15 seconds and immediately remove the cold water repeatedly.

After that, drain the celery after it has cooled and cut it into celery minced and hollow into a vertical state, you can chop it a little more according to your preference, put the chopped celery into a container for marinating the meat filling, and stir it well in one direction again with chopsticks.

Celery is not only nutritious but also has a unique taste, and eating celery often, especially celery leaves, is very beneficial to prevent high blood pressure and arteriosclerosis.

Ingredients required: celery, pork, green onion, ginger, peanut oil, sesame oil, oyster sauce, thirteen spices, salt, chicken essence, cooking wine, soy sauce, water, etc.

1.Add a certain proportion of green onions, ginger, peppercorns, and water to the meat filling, and the ratio of pork and water is about The ratio of celery and pork is about Celery does not need to be blanched, and there is no need to chop too much4Add some onions, about 1 to 3 of celery;5.Homemade cherry blossom sesame chili oil filling.

First of all, prepare the pork belly, chop the pork belly and put it in the basin, chop the celery pants and squeeze out the excess water, mix them evenly, and then put the pepper powder, ginger, powder, chicken essence, oyster sauce, light soy sauce, soy sauce Hu Yanbu and other condiments with hot oil quickly pour on it, add an appropriate amount of warm water and stir quickly in one direction.

This is a test of a person's feelings about life, and many times there is no way to discover the small flavors of life.