1. Mix the noodles into a smooth softer dough. Let it rest for half an hour.
2. Chop the pork into cubes, mince the green onion and ginger into the meat filling, add salt, oyster sauce, soy sauce, pepper, thirteen spices, chicken essence in one direction and mix well.
3. Mushrooms and celery chopped, put into a bowl, add sesame oil and mix well.
4. Mix the meat and vegetable mixture well (also in one direction).
5. Roll the molten noodles into strips and cut into even-sized dosages.
6. Roll out the dumplings into a round shape with a thick center and two thin sides.
7. Fold the dough sheet into the filling, pinch the edges together to seal, and then squeeze into a dumpling shape.
8. Add water to the pot, and when the water boils, put in the dumplings and slowly push them in, cover the pot with a lid, point the pot into cool water, and then point the water again, so that three times in a row, the dumplings will be cooked.
Practice 2,
Main Ingredients
Pork
500g
Celery
200g
Flour
500g
Accessories
Oil
Moderate
Salt
Moderate
Ginger
Amount
Scallion
Amount
Thirteen spices
Amount
Oyster sauce
Amount
Chicken essence
Amount
Shredded mushrooms
Amount
Steps
1. Mince the pork with ginger and scallion into a filling.
2. Wash and drain the celery and mushrooms and chop them.
3. Vegetables and meat, add salt, soy sauce, thirteen spices, minced green onions, oyster sauce, chicken essence and mix well.
4. Flour and dough.
5. Cut into small doses.
6. Flatten and roll into a round dumpling skin.
7. Put the filling into the round skin and pinch to seal.
8. Wrap the dumplings.
9. Boil water in a pot, add the dumplings and cook them, dotting the water three times in between, and then fish them out when they are cooked.
Many families eat celery only eat stems do not eat leaves, this is extremely unscientific; because celery leaves in the nutrient content is much higher than celery stems, nutritionists have been on the celery stems and leaves of 13 nutrient tests, found that celery leaves in 10 indicators more than the stems. Among them, the carotene content in the leaf is 8 times of the stem; the content of vitamin C is 1 3 times of the stem; vitamin B1 is 17 times of the stem; the protein is 11 times of the stem; calcium is more than 2 times of the stem. It can be seen that the nutritional value of celery leaves really can not be ignored.