Celery and Pork Dumplings

Overview

I passed by the vegetable market today and saw celery. It was grown by an old lady and it was very fresh. I bought a few plants for just over 1 yuan. Buy some more meat fillings, then serve dumplings without further ado, and then a bowl of dumpling soup, the original soup becomes the original food, and it will not be changed even if it is given to the gods. Many people may not know what the red liquid under this dumpling is. It is actually a kind of vinegar juice. Zhejiang red vinegar, a specialty of Zhejiang, is brewed from rice because it is mainly produced in Zhejiang and is naturally fermented in a natural environment. The color is as bright as a rose, the sourness is soft and long, fresh and slightly sweet, and the aroma of vinegar is pure. It is the best vinegar among vinegars. The vinegar liquid is transparent rose red, so it is also called Zhejiang vinegar and red vinegar. The flavor is quite different from that of mature vinegar. The color of Zhejiang vinegar is light red and transparent, while the color of mature vinegar is thick. For dipping dumplings and eating seafood, this clear and slightly red rice vinegar is always used. Zhejiang vinegar, Zhenjiang balsamic vinegar, Shanxi mature vinegar and Baoning vinegar are also known as the four famous vinegars in China

Tags

• staple food
• pasta
• home cooking
• old man
• beginning of winter
• new year’s eve dinner
• dumplings
• great heat
• spring festival
• celery
• celery juice
• green onions
• light soy sauce
• oyster sauce
• peanut oil
• pork stuffing
• shopee
• thirteen incense
• wheat flour
• zhejiang red vinegar
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 Wash the celery, blanch it in boiling water, cool and drain

   

2. 2 Wash the celery, blanch it in boiling water, cool and drain

   

3. 3 Finely chop green onion and ginger, add one spoon of salt, one spoon of cooking wine, two spoons of light soy sauce, one spoon of dark soy sauce, one spoon of oyster sauce, one spoon of thirteen spices and an appropriate amount of celery juice, stir all ingredients evenly.

   

4. 4 Chop the celery, squeeze out the water and add it to the meat filling. Add peanut oil and stir evenly in one direction.

   

5. 5 Knead the dough, roll out the dough, and use the egg-added dough to make dumpling wrappers, which are chewy and not easy to boil.

   

6. 6 Cut into small pieces and roll into slices

   

7. 7 Roll out the dough into a thin dumpling wrapper, add fillings and wrap into dumplings.

   

8. 8 Seal your mouth.

   

9. 9 Wrap all the dumplings in turn.

   

10. 10 Cooking dumplings is very simple, just boil the water, add more water (more water to avoid sticking to the pan), put the dumplings in, bring it to a boil, then boil it again, then boil it again, and again, boil the water again. After boiling, uncover the lid and continue cooking for 1 or 2 minutes, until the dumplings float

    

11. 11 Eating dumplings is indispensable without dipping them in the sauce, which can be simple or complex. Just a few cloves of garlic and a little Zhejiang red vinegar will do