How to make pork and celery dumplings

Steps for making pork and celery dumplings

1. Mix flour with water to make a smooth and soft dough, and let it rest for 20 minutes

2.Choose pork with fat and lean parts and chop it into minced meat. Add a few slices of ginger and chop it together.

3. Add soy sauce, sesame oil, pepper and chicken powder to the minced meat and mix well. Marinate for a while.

4. Remove the celery leaves, wash and blanch in boiling water

5. Drain the water and chop into small pieces

6. Mix celery with olive oil

7. Add minced celery to the meat filling, add salt to taste, and add a small amount of water several times. Add a little water and stir vigorously until the filling absorbs the water, then add water and repeat this process. Be careful not to add too much water to the blanched celery.

8. Roll the dough into long strips and cut into small pieces

9. Roll the dumpling wrapper into a thin wrapper with a thick center and wrap the fillings.

10. Pinch the edges tightly and use your hands to squeeze towards the middle to make a round dumpling.

11. Add enough water to the pot and bring it to a boil. Put the dumplings in and push them gently in one direction with the back of a spoon. When the dumplings float up, cover the pot. Add a bowl of cold water after boiling, cover the pot again and cook. The dumplings are cooked after boiling for the third time.

Tips

Celery will be softer if it is blanched first, and it is also easier to control the moisture content.

When making dumplings, you can add some salt to the water to prevent them from sticking.