How to make celery and pork dumplings

Add 1 part flour to 0.5 part water, knead the dough, cover with a damp cloth and let it rest. Finely chop celery leaves.

Chop the celery stalks into small pieces.

Heat the pot, pour in a little more salad oil than the stir-fry oil, set the heat over medium until the oil is hot, turn off the heat and let cool.

Mix the minced celery and leaves, add two teaspoons of salt, mix well, and marinate until water comes out.

After the water in the celery is fully drained, use a drawer cloth to squeeze out the water. The celery water can be added to the meat filling to replace the water to make the filling. Mix the meat filling and celery, and add the chopped green onion and ginger.

Add light soy sauce, dark soy sauce, chicken essence, salt, sugar, pepper and the cooked oil in step 4, stir evenly, and finally add two tablespoons of sesame oil.

Knead the risen dough into a smooth dough. Take half of it and knead it into long and thin strips. Cut into small pieces and add an appropriate amount of dry powder to prevent adhesion.

Make the dumpling skin thick in the middle and thin around the edges.

After making the dumplings, you can put them in the pot and cook!

Tips:

Using cooked oil in the dumpling fillings will be more fragrant than using raw oil directly.

Don’t skip the step of adding sesame oil. This can prevent the filling from becoming watery when making dumplings and improve the fragrance.

Cut the scallions last, as cutting them too early will give them a smell of stinky scallions.