Celery and egg stuffed dumplings filling method is as follows:

1, celery clean, without picking the leaves, cut into sections, and then into the pot blanch for 1 minute, fish out of the cool water, celery blanching is designed to remove the oxalic acid in celery, blanching out of the water at the same time the color of the celery green better to look at the texture is also better, but the blanching celery! Water time should not be too long, 1 minute can be.

2, mushrooms and fungus with warm water to soften, also blanched, and then blanched celery, fungus, mushrooms together in the grinder, and then squeezed dry by hand, to prevent water when wrapping dumplings.

3, and then take 3 eggs, in turn, knocked into a bowl, add a few drops of vinegar to fishy, stirred and poured into the pan and fried into a fine egg crumbles, a handful of shrimp poured into the pan, with a small fire to stir fry the flavor of the sheng out, eggs and shrimp is the celery stuffed with dumplings of the soul, pixel dumplings stuffed with three fresh to put the same eggs, shrimp, and the taste of the two kinds of extraordinarily fragrant!

4, and then stranded celery filling and chopped eggs, shrimp together, add a little more green onion, and then add the right amount of salt, pepper, cooking oil and mix well, smell all the fragrant dumplings filling is ready.

Essentials

When you want the celery and pork dumpling filling to taste good, make sure you choose fresher ingredients. There are many varieties of celery, and the smaller ones are not only relatively tender, but also have a stronger flavor and crunchy texture, making them ideal for making dumpling fillings. When selecting, choose the one that is yellow-green in color, this kind of celery will be more tender, without any stems, and more delicious.

Also the pork needed for the dumpling filling should be leaner pork, so that the dumpling filling will have oil and water, and the taste will be better.