Pork and celery stuffed dumplings

Overview

Southerners take rice as their staple food. In my impression, they never ate dumplings in their childhood. Eat rice with rice (haha). Since my husband is from the north, after being with him, I studied a method of making dumplings, but he always felt that the dumplings made did not suit his picky mouth. This left me with a deep sense of failure. Of course, when it comes to food, the more frustrated I become, the more courageous I become. The more he finds it unpalatable, the more I have to keep trying. Make him convinced.

Tags

• staple food
• home cooking
• old man
• winter recipes
• banquet dishes
• lunch
• all-purpose flour
• celery
• ginger
• light soy sauce
• mushrooms
• pork
• sesame oil
• green onions
• salt
• water

Ingredients

Steps

1. 1 After mincing the pork, place it in a bowl, add an appropriate amount of salt and stir clockwise with chopsticks. After stirring, slowly add water (normal temperature water) to the pork. Hold the chopsticks in your right hand and stir continuously in the same direction. When the water is completely absorbed by the meat filling, it is done. The amount of water is determined according to the actual situation. This process is called "water extraction". This prevents the dumplings from drying out and becoming woody after cooking, and the resulting dumplings are tender and juicy.

   

2. 2 Add ginger and light soy sauce to the meat filling and stir evenly in the same direction. Finally add sesame oil and stir evenly. Place the meat filling in the refrigerator to chill until ready to use.

   

3. 3 Wash the celery and chop it finely. When buying celery, it is best to choose the kind with thinner stems. The thicker ones will not taste good. Personal suggestion.

   

4. 4 Wash the fragrant rhubarb, add water to the pot and bring to a boil, add the shiitake mushrooms and cook for a while (undercooked shiitake mushrooms will be poisonous if eaten, so cook them for as long as possible). Take it out, rinse it with cold water, chop it into pieces and set aside.

   

5. 5 Put the celery and mushrooms in a clean basin, add salt and let stand for 10 minutes,

   

6. 6 Then use gauze to squeeze out the water from the celery and mushrooms. No need to squeeze it too hard. (I squeezed a little dry this time)

   

7. 7 Take out the meat filling from the refrigerator, first add the shallots, stir well, then add the dried mushrooms and celery, then add the sesame oil, and stir evenly with chopsticks.

   

8. 8 Put the flour into a basin, add a little salt to the water and stir to melt. Add the flour slowly, stir with chopsticks until it becomes loose, then knead it into a dough with your hands, then move it to the workbench and knead it until the surface is smooth. Remove a layer of dry flour on the surface of the dough, cover it with plastic wrap and let it rest for 10 minutes.

   

9. 9 First roll the loose dough into a long strip, then cut it into small dough. Add some dry flour on the small dough. Use both hands to round and flatten the small dough. Hold the dough in your left hand, roll it out with your right hand, add the filling and wrap it up.

   

10. 10 Picture of the finished dumplings.

    

11. 11 Add enough water to the pot. After it boils, add an appropriate amount of salt. Put the dumplings into the pot and stir them with a spatula to avoid sticking to the pot. After boiling, add an appropriate amount of cold water, cover the pot and cook again. Repeat 2-3 times. This process is called "watering". After placing the cooked dumplings on a plate, shake them a few times to prevent them from sticking. When eating, you can use light soy sauce, balsamic vinegar, chili, and garlic to make a seasoning. After eating the dumplings, remember to drink a bowl of soup, as the saying goes, "the original soup transforms the original food."