Pork, Celery and Eggplant Dumplings

I love eating dumplings the most. I always make them at home when I have nothing to do, especially pork, celery and eggplant dumplings. Today I will tell you how to make them.

Pork, celery and eggplant dumplings

Flour pork

Celery Eggplant

Onion and ginger

Beef powder cooking wine

Soy sauce pepper

Oyster sauce salt

Vegetable oil sesame oil

Recipe for pork, celery and eggplant dumplings

1. Add some salt to the flour and beat an egg into it. Add an egg when kneading the dough. The dumplings wrapped with this dough will not stick together or break. They will taste fresh and refreshing and look beautiful.

2. Slowly add water to the flour, stirring the flour into flocs with chopsticks.

3. Mix the dough with your hands, cover with a lid and set aside to let it rise.

4. Wash and cut the eggplant into strips

5. Put it in boiling water and scald it

6. Take it out and soak it in cold water

7. Wash the celery. I used the upper part of the celery, which has more leaves, and kept the lower part for cooking. The leaves are more nutritious than the stems, so it would be a pity to throw them away. They are just right for wrapping dumplings.

8. Also put it in boiling water and blanch it

9. Take it out and soak it in cold water

10. Chop the celery into small pieces

11. Squeeze out excess water and put it into the bowl. Be careful not to pour out the squeezed vegetable water, save it for the meat filling.

12. Chop the eggplant into small pieces and put them in

13. Pour a spoonful of oil on it and mix well.

14. Soak the pork and rinse it. I bought the meat from the front elbow, which is a bit leaner. In fact, pork with a 30% fat and 70% lean meat is best for stuffing.

15. Chop it together with the scallion and ginger into stuffing. This way the flavor of the scallion and ginger is fully mixed with the pork, making it more delicious. Also, the stuffing you chop yourself is better than the ready-made stuffing.

16. Put it in the bowl and add appropriate amount of beef powder to enhance the flavor

17. Add cooking wine, soy sauce and other liquid seasonings and mix well

18. Slowly add the previously squeezed vegetable juice and stir vigorously in one direction.

19. Add salt, pepper and oyster sauce and mix well

20. Pour in the fried and cooled pepper oil

21. Mix well

22. Put the vegetable filling in

23. Add some sesame oil and mix well, and the dumpling filling is ready.

24. Knead the dough evenly and roll it into long strips, then pinch it into dough pieces.

25. Sprinkle with hand powder and press flat. Remember to press it upright, otherwise it will not be round.

26. Use a rolling pin to roll out the dumpling wrappers. My husband was not at home, so I made them by myself, so I rolled out a few more wrappers at a time.

27. Wrap dumplings, cook and eat