material

Flour is about1000g, celery is about 500g, Chinese cabbage is about 250g, pork is about 500g, and raw flour, sugar, oil, salt and soy sauce are a little.

working methods

1. Put about 1 0g of sugar and salt into flour, add appropriate amount of water to make dough, and cover it for more than1hour.

2. Wash and chop celery and cabbage, marinate with a little salt for about 10 minutes, and then press out the water.

3. Chop the pork, add some salt and soy sauce and mix well.

4. Put the blanched vegetables into minced meat and mix them into jiaozi minced meat.

5. Divide the dough into meatball-sized dough, make the dough with raw flour, and roll it into dumpling skin with a rolling pin.

6. Wrap the meat in the dumpling skin and wrap jiaozi.

7. Boil the pot with half a pot of water, and put jiaozi into the pot to cook, not too much at a time, not more than 40. After jiaozi is boiled, add about 100ml of cold water. Usually cooked twice.

skill

1, add some sugar and salt to the dough, and it will be thicker.

2, celery has a strong fragrance, a little astringent, and cabbage is fragrant and sweet.

The dumpling skin should be thicker, so that jiaozi won't be boiled.

Practice 2, pork celery dumplings

material

Pork, sesame oil, chopped green onion, ginger powder, pepper powder, spiced powder, soy sauce, salt, celery, noodles.

working methods

infilling

1. Chop pork into mud, add about two spoonfuls of water bit by bit, add sesame oil, chopped green onion, ginger powder, pepper powder, allspice powder, soy sauce and salt, and stir evenly in one direction;

2. Wash celery;

3. Blanch celery with boiling water, take out cold water, control the water to dry, cut into fine powder and air dry;

4. Put into the meat stuffing and stir in one direction;

Bread practice:

1, mix dough, bake for a while, knead the baked dough into strips, and cut it into balls with a hob;

2. Sprinkle a thin layer of medicine and flatten it by hand;

3. Roll the dumpling skin with a rolling pin;

4. Put the stuffing into the skin and knead it on the opposite sides;

5. Knead both sides separately;

6. jiaozi is wrapped.

skill

1, when adding water to meat stuffing, add it little by little, and stir it in one direction while adding it;

2. You can pick celery leaves if you don't like them, but I think celery leaves are more nutritious, so I won't pick them now. When I was a child, I ate celery at home. I always picked the leaves. I wonder who invented the method of picking celery leaves. At first glance, I am not a chef who can make a living. It is estimated that at that time, they all grew their own vegetables, so they didn't have to spend money to buy vegetables, and it was not a pity to take off their leaves. )

3, celery is a photosensitive vegetable, easy to grow spots after eating the sun, try not to eat during the day. Especially when preparing for the Olympic Games, don't eat celery in the sun for a long time.

Method 3: Steamed dumplings with wheat ears, pork and celery.

material

Pork belly 1000 g celery 300 g lobster sauce 2 ginger-salted carrots.

Steamed golden ears of wheat: 300g of high-gluten flour and 200g of cooked flour.

Boiled jiaozi: 700-800g of high-gluten flour.

working methods

1 Add water to carrot and beat it into juice.

Mix carrot juice with high-gluten flour and flour, stand, cover with plastic wrap for 30 minutes, and make steamed dumplings.

In addition, bake jiaozi with high-gluten flour for 30 minutes.

Stir-fry the ginger slices in hot oil, then add the washed and chopped lobster sauce, stir fry, turn off the heat and throw away the ginger slices.

5 When the oil is cold, pour the chopped pork belly and mix well.

6 Chop the washed celery, pour it into the meat, add salt and stir.

7. Roll out the dumpling skin, wrap it in the shape of wheat ears, and steam for 8- 12 minutes.

Jiaozi: Wrap it in the shape of jiaozi and cook it.

9 set the plate, you can dip in the mixed seasoning of soy sauce, vinegar and sesame oil.

skill

It is very important to season the stuffing in jiaozi.

Steamed dumplings are transparent and shiny when steamed.