How to make celery dumplings filling

Celery dumplings practice one,

Materials

Flour about 1000 grams, celery about 500, cabbage about 250 grams, about 500 grams of pork, cornstarch, sugar, oil, salt, soy sauce a little

Practice

1, flour put about 10 grams of sugar and salt, add the right amount of water and form a dough, covered with a lid and wake up more than 1 hour.

2, celery and cabbage clean and chopped, with a small amount of salt marinade about 10 minutes after the water will be pressed out.

3, pork chopped, add a moderate amount of salt and soy sauce mix well.

4: Put the water out of the vegetables into the minced pork and mix into the dumpling meat mixture.

5: Divide the dough into meatball-sized pieces, make a live flour with raw flour, and roll out the dough with a rolling pin to form a dumpling skin.

6: Wrap the meat filling inside the dumpling skin to make dumplings.

7. Boil half a pot of water and put the dumplings in the pot to cook, not too many at a time, not more than 40. Add about 100ml of cold water after the dumplings are boiled, and usually cook them after adding 2 times of water.

Tips

1, add some sugar and salt when mixing the noodles, the noodles will be stronger.

2, celery flavor is stronger, a little astringent, add cabbage will be fragrant and sweet.

3. Roll out the dumpling skin a little thicker so that the dumplings don't get cooked.

Practice 2, pork and celery dumplings

Materials

Pork, sesame oil, minced scallions, ginger, pepper, five spice powder, soy sauce, salt, celery, noodles

Practice

Filling

1, chopped pork into a puree, a little bit of about two tablespoons of water, add sesame oil, minced scallions, ginger, pepper, five spice powder, soy sauce, salt, and then stir in one direction. A direction to fully beat on the strength;

2, celery clean;

3, will be blanched celery with boiling water, fished out of the cool water, dry water, cut into fine minced, clenched dry water;

4, put into the meat mixture in a direction to beat on the strength;

Pasta practices:

1, will be the dough and good, molasses for a while, will be the molasses good dough

2. Sprinkle a thin layer of flour on the dosage, and flatten it with your hands;

3. Roll out the dumpling skin with a rolling pin;

4. Put the filling into the skin, and pinch it together on the opposite side;

5. Pinch it together on both sides;

6.

Tips

1, the meat filling with water to add a little bit of water, while adding the side of a direction along the whisking on the strength;

2, do not like to eat celery leaves can be removed, but I think celery leaves are more nutritious, and now do not pick; (since childhood at home to eat celery is to remove the leaves, I do not know the celery leaves of the method of eating was invented by the celery leaves, a glimpse of it is not will be! I don't know who invented the method of picking celery leaves, and I don't think she was a good cook. It is estimated that at that time are their own vegetables, do not have to spend money to buy vegetables, so the leaves off also do not feel pity)

3, celery is a light-sensitive vegetables, eaten after the sun is prone to spot, so try not to eat in the daytime. Especially during the Olympic Games ready to watch the game tube, sun exposure time is longer, do not eat celery Oh.

Practice three, steamed wheat and pork celery dumplings

Materials

1000 grams of pork celery 300 grams of tempeh moderate amount of ginger and salt 2 small carrots

Steamed golden wheat: 300 grams of high-gluten flour 200 grams of clarification of flour

Boiled dumplings: 700-800 grams of high-gluten flour

Practice

1 Carrot and water, beat into juice, spare

2 carrot juice and gluten flour and clarified flour, and good, placed, covered with plastic wrap molten for 30 minutes, used to make steamed dumplings

3 Another and gluten flour, also molten for 30 minutes, used to make dumplings

4 hot oil stirring ginger, and then into the cleaned and chopped tempeh, stir frying, turn off the fire, the ginger slices thrown away

5 When the oil cools, add the chopped pork and mix well

6 Chop the cleaned celery, pour it into the meat, add salt and mix

7 Roll out the dumpling skin, wrap it into the shape of a wheat ear, and steam it over high heat for 8-12 minutes

8 Dumplings: Wrap them in the shape of dumplings, and cook them well

9 Serve on a platter with a mix of soy sauce, vinegar, and sesame oil

Steam them with a mixture of soy sauce, vinegar, and sesame oil. p>

Tips

Seasoning the dumpling filling is important

Steam the dumplings with clarified flour for a clear and shiny finish

Steam the dumplings with clarified flour for a clear and shiny finish

Steam the dumplings with clarified flour for a clear and shiny finish