350 grams of pork stuffing

celery

700 grams

Onion ginger

1?o'clock

flour

Proper amount

salt

1?o'clock

peanut oil

1?o'clock

sesame oil

1?o'clock

soybean

1?o'clock

How to wrap pork and celery in jiaozi?

Marinate the meat first. I chopped the onion and ginger and mixed them together. Then I pour in soy sauce, peanut oil, sesame oil and salt and leave it there for about an hour. This process is to make the meat taste completely.

Wring celery with a vegetable wringer for later use. Don't twist it too much, otherwise it will affect the taste, but it should not be too big. Take care of it yourself.

Pour celery into the meat stuffing just now, stir well, and you can taste it. If it is not salty enough, you can add some salt. I suggest you don't eat too salty, which is bad for your health. At this step, some friends will grab the celery water. I don't think we can generalize. The celery I bought this time didn't contain much water, so I didn't hold it, otherwise the dumpling stuffing would dry up and taste bad. Even if you want to squeeze out the water, don't throw away the celery soup. Put it aside to prevent the stuffing from pouring in when it is dry. The effect is definitely better than water.

It's time to knead dough and roll a leather bag, jiaozi.

Half an hour later, a big bag came out, waiting to go to jiaozi later.

Jiaozi cooked minced meat for a long time. After boiling the hot water, I poured it into the jiaozi. After boiling, pour cold water for the first time and then wait for it to boil. I pumped water three times at a time and then boiled it.

What you can't eat is frozen in the refrigerator, and you don't want to take it out when cooking.