How to adjust the best dumpling filling with celery filling

Steps: <>

Step 1: Chop the pork into a 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, 15 minutes later, knead the dough smooth, time allowed to continue to wake up for 20 minutes, <> step 6, celery leaves, remove roots and wash.

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.

1.Dough and form into dough for half an hour.

2.Wash the celery and cut into small pieces.

3.Cut the pork into cubes and marinate with accessories for half an hour for later use.

4.Mix the meat and celery together and add peanut oil to adjust well, because the accessories have been added when making the meat filling, so there is no need to add other condiments here!

5.Roll the dough into long strips, cut into small pieces and roll out into the skin for later use.

6.Put an appropriate amount of stuffing in the dough and wrap it into dumplings! 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.

Stir well and set aside.

Take a dumpling wrapper and rub 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 and bring to a boil, then open the lid again and cook until the skin is cooked.

1.Remove the leaves of the celery, wash it, blanch it with boiling water, take out a piece of cold water, drain the water and cut it into fine pieces, and squeeze out the water in the celery.

2.Finely chop the green onion, garlic and ginger and set aside.

3.Chop the pork into a puree, add sesame oil, minced garlic, dark soy sauce and salt and whip well in one direction.

4.Then put the minced green onion and celery into the meat filling, continue to stir until even, and the pork and celery dumpling filling is ready.

5.Take a dumpling wrapper and put it in your hand and add the appropriate amount of filling.

6.Fold the dumpling wrappers in half, pinch them tightly in the middle, and then gradually pinch them from the right end to the middle, and in the same way, pinch them tightly from the left end to the middle to form a crescent moon.

7.According to the above method, wrap all the pork and celery dumpling fillings.

8.Add enough water to the pot, bring to a boil and stir with a spoon before adding the dumplings. Then push the bottom of the pot with a spoon, cover the pot, and wait until the water boils again and the dumplings float to the surface.

Summary. Hello dear, ingredients required: celery, minced pork, green onion and ginger, light soy sauce, oyster sauce, scallion oil, salt, pepper, eggs, 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：

Adjust the filling, add minced green onion and ginger, oyster sauce, light soy sauce, pepper, salt, stir well, then stir in pepper water in batches until gelatinous, then add scallion oil, marinate at low temperature 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.

How to adjust the best dumpling filling with celery filling

Hello dear, ingredients required: celery, minced pork, green onion and ginger, light soy sauce, oyster sauce, scallion oil, salt, pepper, eggs, cooking wine, pepper water. Procedure, 1:

First of all, mix the noodles, add eggs, water, salt, a little starch, and cover with plastic wrap after smoothing, 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, and it's done. Make the dough into a small agent and wrap it with your own skillful technique.

Kiss. 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. 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. When you dry celery, be sure to mix it with scallion oil, firstly to lock in moisture, and secondly, to enhance the taste. The meat filling must be watered, 500 grams of meat filling add 200 grams of water, which can be pepper water or ginger water.

Summary. The celery-filled dumpling filling is adjusted like this.1 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-filled dumpling filling is adjusted like this.1 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 Qixin in three times, stir in one direction, and then add water after stirring in each hall. Beat in an egg, add an appropriate amount of cooking wine, stir again, and add the rest of the accessories in turn.

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.

I'm still a little confused, can you be more detailed?

The celery-filled dumpling filling is adjusted like this.1 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 Qixin in three times, stir in one direction, and then add water after stirring in each hall. Beat in an egg, add an appropriate amount of cooking wine, stir again, and add the rest of the accessories in turn.

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.

Celery-filled dumpling filling, which is best tasted with seasonings such as chicken essence added to your taste.

Chop the green onion, ginger and garlic, and add it to the liquid filling, which can be rotten and play the role of removing the smell and improving the freshness. Adding a small amount of chicken essence or monosodium glutamate can enhance the umami and texture of the filling. Add an appropriate amount of soy sauce or light soy sauce to adjust the saltiness and color of the filling.

Add a small amount of white pepper or five-spice powder to increase the flavor and taste of the filling.

Adding a small amount of eggs or tofu can increase the toughness and texture of the filling. Adding a small amount of shrimp or minced meat can increase the taste and nutritional value of the filling. Adding an appropriate amount of sesame oil or sesame oil can increase the aroma and taste of the filling.

The above seasonings and ingredients can be appropriately blended according to personal taste and preference, be careful not to add too many seasonings, so as not to affect the taste and quality of the dumplings.

Precautions for buying celery

1. Appearance: When buying celery, you should choose celery with complete appearance, bright green color, no pests and diseases, and no damage to ensure the quality and health of celery.

2. Smell: Smell the smell of celery, if there is a peculiar smell or stink, do not buy it, to ensure the freshness and hygiene of celery.

3. Texture: When choosing celery, you need to pay attention to whether the texture is crisp and tender, the hard and rough celery has a bad taste, while the delicate celery has a more delicious taste.

4. Leaves: Celery leaves are the part of celery with high nutritional value, and celery with lush leaves and bright green color should be selected to ensure the taste and nutritional value of celery.

Ingredients: celery, mushrooms, pork, flour, green onions.

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 cut finely, and the dumplings that are wrapped out have a better leaky mouth. 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, cut and chopped, and the celery-filled dumplings are returned to Tanli and the mushrooms are added to adjust the filling together, 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, point 2 times to boil the water 3 boils, watch the dumplings float up, and the fat bulging is cooked, put it out and enjoy it.