materials

main ingredients: 5g of celery, 4g of pork, 5g of flour and 26g； of water;

auxiliary materials: appropriate amount of oil, appropriate amount of salt, 1g of soy sauce, 3g of allspice powder, 3g of chicken essence, 3g of onion, 6g of ginger, 1g of bean paste, 3g of sugar, 5g

1

celery, weeds removed, roots removed and washed;

2

Blanch in a pot with boiling water for 5 minutes;

3

At this time, you can mix the flour, put 5g of flour and 26g of water into the bread machine barrel, and open the noodle stall to mix the flour;

4

Chop pork into paste; Because wild vegetables are very oily, the ratio of lean meat to fat meat is 6: 4.

5

finely chop onion and ginger;

6

seasoning;

7

Chopped minced meat is seasoned. Add minced onion and ginger, spiced powder, bean paste, chicken essence, white sugar, hawthorn wine, and fresh soy sauce, and pour a little water in one direction several times to stir the minced meat. It tastes good.

8

stirred meat stuffing;

9

blanched celery, chopped;

1

Put the chopped celery into the meat stuffing;

11

Take the dough out of the bread machine barrel;

12

Knead evenly on the panel and relax for 5~1 minutes;

13

The loosened dough is kneaded into long strips, and it is pulled by hand into a uniform dose;

14

jiaozi stuffed with celery and pork;

15

Put cold water into the pot and bring it to a boil, then put it into the jiaozi, gently push it with the back of the spoon to prevent it from sticking to the bottom of the pot, and then pour a small bowl of cold water to cover the pot and bring it to a boil;

16

Pour in cold water again and open the pot to cook;

17

When the water in the pot is boiled again, pour in cold water again, open the lid and boil the pot;

18

I saw all the jiaozi in the pot floating on it, turning into chubby jiaozi, which can be fished out with a colander and eaten.

Tips

1. Wild vegetables are oily, so you can add a little more oil, otherwise it tastes bad;

2. When cooking jiaozi, put water three times. First; Boil in jiaozi, put in a small bowl of cold water for the first time, then cover the lid and cook the stuffing;

3. Second; The second time, put a small bowl of water into the pot, and open the pot to cook the dumpling skin. Third; The third time the pot is opened, a small bowl of water is poured in, and the pot is also opened for cooking; (Every time the water is cold water)

4. When you see the jiaozi in the pot floating on the water, you can fish it out and eat it.