2. Chop the onion, garlic and ginger for later use.
3. Chop the pork into mud, add sesame oil, minced garlic, soy sauce and salt, and fully stir in one direction.
4. Then put the chopped green onion and celery into the meat stuffing, and continue to stir until it is uniform, and the pork celery dumpling stuffing is ready.
5. Take a dumpling skin and put it in your hand, and add a proper amount of stuffing.
6. Fold the dumpling skin in half, pinch one place in the middle, and then gradually pinch it from the right end to the middle. Similarly, pinch it from the left end to the middle and knead it into a crescent shape.
7. According to the above method, wrap all the fillings of pork and celery dumplings.
8. Add enough water to the pot, boil it and stir it with a spoon, then go to jiaozi. Then push the bottom of the pot with a spoon, cover the lid, and wait until the water boils again, and jiaozi floats to the surface.
1, chopped green onion 2. Add a little water to ginger slices and break them with a cooking machine, and filter out ginger residue for later use; Or just cut into Jiang Mo.
3. Select and wash celery and blanch it in boiling water until soft. 4. Remove and cool the granules.
5. Squeeze the water out by hand (don't squeeze it too dry, it will affect the taste).
Specific method 1, add an egg to minced meat.
2. Add a proper amount of ginger juice (or Jiang Mo) and stir until the egg liquid and ginger juice are completely absorbed by the meat stuffing.
3. Add some soy sauce, soy sauce, cooking wine, salt and sugar.
4. Add chopped green onion and stir until the minced meat is elastic.
5. Add celery, add appropriate amount of onion oil, and continue to stir evenly.
6. The prepared stuffing can be put in the refrigerator for more than 30 minutes if you have time, which is more delicious.
7. Add a proper amount of water to the flour and knead it into a smooth dough (the amount of water is about 50%-60% of the flour), and relax for 365,438+0 minutes.
8. Take a proper amount of dough and knead it into a uniform strip and cut it into small doses.
9. Roll a small dose into dumpling skin.
10, take a proper amount of stuffing and put it in the center of the dumpling skin.
1 1. First pinch the middle part, then press the edge of the skin with the thumb and forefinger of the left and right hands, and squeeze with a little force to make the dumpling skin completely tight.
Boil the water first. After the water is boiled, add a proper amount of cold water, put it into the wrapped jiaozi, and take it out after boiling again (it can be repeated, adding cold water twice).