Dumplings are one of the most popular pastas. They have a history of more than 1,800 years. During every Chinese New Year and festival, dumplings are made. In addition to being delicious, they also have a very meaningful meaning. In particular, "everyone is reunited, wishing you good luck", and there is also a folk saying of "getting dumplings and settling on noodles". It can be said that the status of dumplings is very important. Everyone has a delicious dumpling filling, such as pork, mutton, Green onions, three delicacies, leeks, carrots, sauerkraut, etc. It seems that all vegetables can be made into dumpling fillings. Today I will share a recipe for dumplings stuffed with pork and celery. Each one has a thin skin and a large filling, and is tender and juicy.

When it comes to the choice of pork, it is recommended that the ratio of three fat and seven lean is recommended. You must chop the meat yourself, or buy a food processor. For the sake of cleanliness and hygiene, do not buy minced meat in the supermarket. Meat fillings are easily mixed with leftovers, which is worrisome in terms of hygiene and health. Regarding vegetables, common celery include celery, parsley, and water cress. It is recommended to choose watery and tender parsley. The special fragrance of celery is in harmony with various kinds of meat fillings. All kinds of meats are specially matched with each other. It has both fresh and meaty aroma. When mixed into dumpling fillings, it is even more fragrant and juicy.

Pork and parsley stuffing

Ingredients: pork, flour, celery, onion, ginger, pepper water

Seasoning: dark soy sauce, light soy sauce, sesame sesame oil, Oyster sauce, salt, pepper, thirteen spices

1. Make dumplings and make noodles. No yeast powder is needed. Prepare a pound of all-purpose flour and stir while pouring water. When large crumbs appear, start kneading. into smooth dough.

2. The dough can reach the state of basin light, hand light and surface light, as shown in the picture.

3. I bought a piece of lean meat, about 500 grams in weight. Let the merchant help mince it, the meat looks very fresh, and there is no other disadvantage except that it is expensive.

4. Soak the peppercorns in warm water half a day in advance. The steps are very simple. The weight is about 150 grams and it needs to be poured into the meat filling.

5. Prepare a handful of tender parsley, weighing about 300 grams. Remove the old and yellow leaves, clean them, and dry them.

6. Then chop the celery, onion and ginger into fine pieces and set aside.

7. Add an appropriate amount of 10 grams of salt, 15 ml of light soy sauce, 5 ml of dark soy sauce, 5 grams of oyster sauce, 1 gram of pepper, 2 grams of thirteen spices, and 5 grams of sesame sesame oil into the pork filling. Add pepper water three times and beat vigorously in one direction until all is absorbed.

8. Add the minced green celery, continue to beat evenly in one direction, and marinate for flavor. During the marinating time, tidy up the dough.

9. Knead the dough, pinch the ingredients, roll it into a dumpling wrapper, scoop in an appropriate amount of filling, and start making dumplings.

10. The fillings are almost finished and there is no water coming out. The secret is to add sesame oil. The oil wraps the water and makes it difficult for water to come out. According to your personal method, wrap everything up and prepare to cook the dumplings.

11. Put the dumplings in the pot, pour in cold water three times, wait until all the dumplings float up, then take them out of the pot and start eating. Served with a homemade dipping sauce, I put a lot of chili peppers, thin skin and fillings Big, nutritious, juicy, and really delicious.

Skill summary

1. "Soft noodle dumplings and hard noodle", the dough is softer and more delicious. Generally, the moisture content is 50-55, that is, a pound of flour with 260 Ke water.

2. Sichuan peppercorn water is essential. Firstly, it can make the dumpling fillings fresh and juicy. Secondly, it can remove the fishy smell and add fragrance.

3. The dumpling fillings should be stirred in one direction from beginning to end to make the fillings strong and tasty.