How to make celery meat stuffed dumplings delicious

Celery pork dumplings, how to adjust the filling delicious? Chef teaches you tips.

Dumplings are a traditional food in our country, filled with skin, shaped like a half moon or ingots, and the wrapped dumplings can be used to make steamed dumplings, fried dumplings or soup dumplings. There is a popular saying that "it is not as delicious as dumplings". During the Spring Festival, dumplings have become an indispensable delicacy.

Celery is rich in nutrients, has good therapeutic effects, and I prefer the unique taste of celery, so I eat celery regularly. Celery is mostly used in dishes, vegetarian stir-fry, meat stir-fry, and cold salad are all loved. It's also nice to use celery as a filling.

Celery is more meat-like, so pork and celery are the best to use.

Today, I will introduce to you the filling method of pork and celery dumplings, a few tricks to make your celery greener and the filling more flavorful.

Ingredients: 250 grams of pork, 500 grams of celery, 1 small piece of ginger, 1 green onion, 4 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 egg, appropriate amount of five-spice powder and thirteen spices, appropriate amount of chicken essence, 2 tablespoons of oil.

Method: Step 1: Cleanly and mince the small celery (the kind of wheat celery grown in the field is the best), add salt to kill a part of the water, dry it, add an appropriate amount of scallion oil and mix well and set aside. Chop the ginger and green onion and set aside. Pork minced by hand.

Step 2: Put the pork in a bowl, add ginger and chopped green onions, knock in an egg, and beat well in one direction.

Step 3: Add dark soy sauce and light soy sauce and mix well, set aside to marinate for 10-15 minutes to absorb the flavor. Then add the minced celery, add the five-spice powder, thirteen spices, salt, oil consumption and chicken essence and mix well.

Step 4: Heat the oil, pour the oil over the dumpling filling, and stir quickly. Then, make the dumplings the way you like and you're done.

Cooking tips: 1. The old silk must be removed from the celery, so that it will not feel chewy and the taste will be better; 2. Wrapping celery stuffed dumplings, the most taboo is to adjust the filling directly, and you must add more "pickling" this 1 step, celery is more green and flavorful; 3. Mix the dried celery with some scallion oil to lock in the moisture and improve the taste; 4: Celery, cabbage, radish and other ingredients with more serious water, must not be blanched, and do not wrap directly, the correct way is to salt, and then dry the water, so that it is good to wrap, eat the taste is better, and the nutrition remains the most complete.

Tools Materials.

Flour, celery, pork, cooking oil. How it works:

First of all, pour the flour into the plate to mix the dough, and put as much as you want, don't pour too much.

When mixing the noodles, use small water, preferably water droplets or the thinnest stream, so that the dry noodles can be stained with water.

Keep kneading the dough with your hands, only knead the wet noodles without sticking to your hands, and the surface of the dough is smooth.

You can buckle the basin dough. You can also cover it with plastic wrap for dough.

The process of making noodles can prepare the filling, when chopping the meat filling, add salt and light soy sauce first, and then add a little cooking oil, do not put the oil first, otherwise the salt flavor is not easy to enter the meat filling.

Celery can be blanched with hot water in advance, and after the celery is chopped, you must remember to control the water, otherwise the dumpling filling will come out of the water.

When adding celery to the meat filling, be sure to stir it in one direction, so that the living filling is sticky, because the vegetables are added, so you should put some salt appropriately. In this way, the filling will have a taste, so don't put too much.

After the filling is ready, the dough is almost ready at this time, and you can start to cut the dough and roll out the dough.

Use a knife to cut the rolled dough into dough sheets, put the whole filling into the cut dough sheets, and you can start making dumplings, put the wrapped dumplings in hot water and start cooking the dumplings.

Special Tips. When cooking dumplings, you must wait for the water to boil before putting the dumplings down, otherwise the dumplings will crack, and if the dumplings crack, the previous effort will be done in vain.

First of all, prepare the ingredients: 250 grams of pork, a little celery, white pepper, oyster sauce, cooking wine, sugar, green onion and ginger foam, light soy sauce, salt, vegetable oil, light soy sauce, white vinegar, a little salt shrimp skin, chopped green onions, and seaweed. Celery stuffed wonton method:

The ratio of flour to water is about 2:1, add a little salt to the flour, mix into a dough, and set aside. Roll out the dough into a dough of uniform thickness, cut it into a medium-sized wonton wrapper with a knife and set aside.

Remove the roots and leaves from the celery, wash them, drain them and chop them into finely chopped pieces. Put the chopped celery foam into a plate, add 1 teaspoon of salt, mix well, let it stand for 5 minutes, and squeeze out the water by hand when the water comes out. Chop the fat and lean meat into a puree and set aside.

Add a little salt to the pork puree, stir well until the tendons are raised, then add an appropriate amount of minced ginger, light soy sauce, cooking wine, white pepper, oyster sauce, sugar and vegetable oil to the pork puree and stir well, marinate for a while to fully absorb the flavor. Finally, add the chopped green onion and chopped celery and stir well before preparing the packet.

First of all, the meat filling should be chopped by yourself, don't buy the good filling, the minced filling tastes good, and then, green onion and ginger, minced, add a little cooking wine, salt monosodium glutamate, first add water slurry to the meat filling, and finally pour some oil, and sesame oil, celery minced, grab the water, to the meat filling, add thirteen spices, soy sauce, stir well, and it's OK.

Hello Step 1、Warm water and noodles first, and set aside。 I use a bread maker and the dough is handmade and kept awake with plastic wrap. In addition, put a spoonful of soybean oil on the meat filling.

Step 2: Remove the celery leaves and blanch them in the pot. This step can not be blanched for too long, cool the pot under water, bring to a boil and remove immediately. Celery is crispy and retains its original fragrance.

Step 3: Chop the celery and squeeze out the juice. Put in the minced meat. Step 4: Add minced green onion, minced ginger and squeezed celery in order to mince the meat.

Put in sesame oil, thirteen spices, salt, light soy sauce, dark soy sauce, cooking wine, if you like to put an egg, you can put it, I don't like it, just stir it clockwise. 10,000 people mix 10,000 flavors of stuffing, and gradually explore, and sooner or later you will find the most suitable taste for you. Step 5, the step of making dumplings I omitted, the hands are all noodles, the will be wrapped, the wrapped dumplings are cooked in the pot into the shape of a pig lamb, and then the cold water to save trouble is then put on the plate.

It tastes just the right temperature and is not sticky.

Preparation of the dumpling stuffing with celery meat:

Ingredients: 250 grams of pork, 150 grams of celery, 50 grams of green onions, 5 grams of garlic cloves, 10 grams of ginger.

Excipients: 2 tablespoons corn oil, 1 2 teaspoons of salt chaimu, 1 teaspoon of five-spice powder, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of chili powder, 1 3 teaspoons of chicken essence. Hoto Mori.

1.Wash the ingredients, chop the meat, celery and green onion separately, and mince the garlic and ginger.

2.Pour an appropriate amount of corn oil into the pot, pour the ginger and garlic into the pot and stir-fry to bring out the garlic fragrance.

3.Add minced meat and stir-fry for 2 minutes, then serve.

4.Add green onions, minced celery, then add salt, soy sauce, sesame oil, five-spice powder, chili powder and chicken essence and mix well to make a dumpling filling.

How to mix the pure filling of celery meat dumplings

Ingredients preparation: beef, celery, etc.

Steps to do trouser scattering:

Step 1: Select fresh beef with seven lean and three fat, remove the fascia, soak it in water to remove the blood, and then control the moisture.

Step 2: Chop 500 grams of processed beef, add 1 egg white, 30 grams of minced ginger, 50 grams of oyster sauce, 5 grams of light soy sauce, 5 grams of dark soy sauce to make pure regret, 4 grams of chicken essence, 4 grams of monosodium glutamate, 4 grams of pepper, 2 grams of thirteen spices, 2 grams of sugar, and 5 grams of salt.

Step 3: Mix the ground beef and all the seasonings, add 100g of green onion, ginger and pepper water several times, and beat with chopsticks in one direction while adding water.

Step 4: After beating the beef filling, add 50 grams of cooking oil and mix well, so that the water in the beef filling will not only not flow out, but also make the dumpling filling more fragrant.

Step 5: Add 150g of chopped celery to the beef filling, so that the beef celery filling is ready.

Step 6: The mixed beef and celery filling can be refrigerated to allow it to solidify and thicken before wrapping it into dumplings.

The beef and celery filling that is mixed according to this step, the dumplings are tender and delicious, and there is no fishy smell.

Key points: 1. The whipping of the ground beef is very important, and when seasoning and beating the water, be sure to stir in the same direction.

2. Add celery to the adjusted beef filling according to your needs, add more celery if you like vegetarian, and add less celery if you like more beef. If you add too much celery, add a little more salt.

Wrap beef and celery stuffed dumplings, add "1 oil and 1 water", remember the trick of adjusting the filling, the dumplings are tender and have no fishy smell!

Here's how:Ingredients: 200 grams of pork, 1 celery, 180 grams of flour, 10 grams of water (for meat filling), 8 shallots, 1 tablespoon of Sichuan pepper powder, 1 tablespoon of chicken powder, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of salt, 1 tablespoon of vegetable oil.

1. Chop the pork into minced meat, as shown in the picture below.

2. Pick and wash the celery, cut it into sections, and blanch the water in the pot for 3 minutes, as shown in the picture below. Nuclear activation.

3. Add water to the pork filling in batches and whip until the meat filling absorbs water, then add minced celery, minced green onion, Sichuan pepper powder, chicken powder, light soy sauce, oyster sauce, salt and vegetable oil, as shown in the figure below.

4. Add an appropriate amount of water to the flour and knead the dough and let it rise for 20 minutes, as shown in the figure below.

5. Whip the minced meat and the added celery vigorously, as shown in the figure below.

Hello dear, Glad your question: Preparation 1Chop the celery (celery does not need to be blanched, this is a point, don't let the celery taste lose, generally stir-fry needs to be blanched, and the filling does not need to be blanched) Dry the chopped Huiyanzheng celery with your hands.

2.Mince the ginger and finely chop the green onion. 3.

Put the egg black pepper on top of the meat filling Ingredient 1 pepper oil (fry the peppercorns with oil until fragrant), pour hot oil on top of the green onion to stimulate the green onion fragrance and fry the scallion oil, this step is also very important. 2. Pour light soy sauce and salt on top of the minced meat. The principle of making stuffing is to use less condiments, and mainly taste the fresh and regretful fragrance of the ingredients.

1. Stir the meat with eggs to make the meat tender and improve the taste. 2Stir in Sichuan pepper, scallion oil, ginger, remove the meat noise, and the meat filling is smooth. 3. Black pepper powder, light soy sauce to enhance freshness and flavor to upgrade the meat flavor.

Finally, mix in the celery and stir clockwise so that the celery's hail liquid aroma is completely integrated with the meat filling. The stuffing is ready.

Summary. The celery pork dumpling filling is adjusted like this1 4 I usually re-chop the meat filling I bought, so that the taste is better (my family doesn't like to eat fatty meat), and add minced green onions when chopping. 2 4 Put the minced meat into the basin, start to stir the minced meat, prepare about 200ml of water, add it in three times, stir in one direction, stir each time, and then add water.

Beat in an egg, add an appropriate amount of cooking wine, stir again, add the rest of the accessories in turn, my house has no green onions, I added minced onions. 3 4Wash the celery, blanch it in boiling water, cut it into minced pieces, and add it to the meat filling. 4 4 Stir the minced meat and celery well.

The celery pork dumpling filling is adjusted like this1 4 I usually re-chop the meat filling I bought, so that the taste is better (my family doesn't like to eat fatty meat), and add minced green onions when chopping. 2 4 Put the meat filling into the basin, start to stir the meat filling, prepare about 200ml of water, add it in three times, stir it in one direction, and add water after each stirring. Beat in an egg and add an appropriate amount of cooking wine, stir again, and add the rest of the accessories in turn.

3 4 Wash the celery, add boiling water, blanch it, cut it into minced pieces, and add it to the meat filling. 4 4 Stir the minced meat and celery well.

Can you elaborate on that a little bit more?

The celery meat filling dumpling filling is adjusted like this.1 4 I usually chop the meat filling back again, so that the taste is better (my family doesn't like to eat fatty meat), and add minced green onions when chopping. 2 4 Put the meat filling into the basin, start to stir the meat filling, prepare about 200ml of water, add it in three times, stir in one direction, and then add water after each stirring. Beat an acre of sail eggs, add an appropriate amount of cooking wine, stir again, add the rest of the accessories in turn, my family has no onions, I add minced onions.

3 4Wash the celery, blanch it in boiling water, cut it into minced pieces, and add it to the meat filling. 4 4 Stir the minced meat and celery well.

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

Preparation: appropriate amount of pork, appropriate amount of celery, appropriate amount of fungus, 2 grass eggs, appropriate amount of salt, appropriate amount of black pepper, appropriate amount of oyster sauce grinding, appropriate amount of green onion and ginger, etc.

1. Choose fresh parsley, clean it in advance, drain the water and then cut it into chopped celery.

2. Soak a small handful of fungus in cold water in advance, wash off the sediment and drain the water for later use.

3. Choose fresh pork that is three parts fat and seven points lean, chop it into meat filling and put it in the soup basin.

4. Cut the fungus into pieces and put them in a soup pot, then beat in two grass eggs, add salt, black pepper, oyster sauce, minced ginger and chopped green onion.

5. Use chopsticks to beat evenly in one direction, even if the dumpling skin is broken after the meat filling is strong, the filling is also whole.

6. Don't put the chopped celery in it at one time, divide it into three to four times and put in the meat filling, and stir well in the original direction each time. The celery filling is ready.