Accessories: pork stuffing and celery 500g.

Accessories: 5g onion, 5g ginger, proper amount of soy sauce, a little sesame oil, proper amount of vegetable oil and proper amount of water.

Filling method: 1. Wash celery, cut onion, garlic and ginger.

2. blanch celery with boiling water, remove cold water, control the moisture, cut into fine powder, and wring out the moisture.

3. Add sesame oil, minced garlic, dumpling stuffing seasoning, soy sauce and salt into the pork paste and stir in one direction.

4. Put chopped green onion and celery into the meat stuffing and stir evenly in one direction.

5. Put oil in the pot, and add onions when the oil is 50% hot. Saute ginger and garlic until fragrant, then pour into the mixed stuffing and stir well again.

Bread practice:

1. Add water to flour, stir it into a flocculent shape, and then knead it into dough (the ratio of flour to water is 100:60), that is, 100g flour and 60g water.

2. Mix the dough, bake it for a while, knead the baked dough into long strips and cut it into balls with a hob.

3. Sprinkle a thin layer of reagent and flatten it by hand.

4. Roll the dumpling skin with a rolling pin

5. Put the stuffing into the skin, knead it on both sides, and knead it separately on both sides. Jiaozi, it's wrapped.

Leek jiaozi celery dumplings

Ingredients: The supermarket bought 500g pork belly, 500g celery and 300g leek.

Jiaozi noodles1000g, six eggs, vermicelli150g.

Scallion and ginger, pepper, soy sauce, salt, monosodium glutamate, salad oil and sesame oil.

Practice: 1. Wash celery and leeks and dry them for later use. 2.6 Put 2 eggs and celery stuffing, and chop the other 4 fried egg cakes into leek stuffing.

Manufacturing process:

I bought it from 1 supermarket. 500g pork belly was chopped, celery and leek were washed, dried and chopped, and vermicelli was soaked and chopped.

2. Pour 50g salad oil into the pot, heat and cool for a while, then add meat, celery, vermicelli, minced onion and ginger, salt, monosodium glutamate and salad oil, and stir well to make stuffing.

3. Make jiaozi noodles with flour and cold water, bake for half an hour, make dumpling skins, wrap them with meat stuffing, and boil them in water.

4. When eating, help garlic chop soy sauce, vinegar and sesame oil and mix well to serve. Features: jiaozi made by this method can make the meat juicy, tender and delicious.

If you use other dishes with plenty of water, you need to wring the water out.

Master it yourself according to your personal preferences, and the method is like this ~

And if you can't finish it that day, you can put it in the refrigerator for quick freezing and take it at any time.

Mixing mode: 1. Chop celery and mix in celery stuffing for later use. 2. Chop the leek, fry it into an egg cake and chop it into the leek stuffing.

3. Mixed leek stuffing/content/11/0617/23/6927205 _127715539.shtml.