Pork and Celery Dumplings

Overview

My family loves to eat dumplings, and we have to have one from time to time. The fillings are varied and the nutritional intake is more comprehensive. Today’s pork with parsley is also particularly fragrant and has a unique flavor.

Tags

• staple food
• home cooking
• old man
• new year’s eve dinner
• dumplings
• spring festival
• clear water
• onion and ginger oil
• oyster sauce
• parsley
• pork stuffing
• salt for flour
• xinliang wheat core dumpling noodles
• salt
• soy sauce

Ingredients

Steps

1. 1 Pour wheat core dumpling powder into the basin

   

2. 2 Add a little salt, appropriate amount of water, and knead into a smooth dough. Cover with plastic wrap and let it rest for about 40 minutes. The dough will become more moist

   

3. 3 When making noodles, let’s deal with the stuffing: put the pork stuffing into a basin, add an appropriate amount of oyster sauce, soy sauce, salt, and two spoons of pre-fried onion and ginger oil

   

4. 4 Add appropriate amount of water, stir vigorously in one direction, and marinate for 15 minutes

   

5. 5 Wash parsley and drain

   

6. 6 Cut into fine pieces

   

7. 7 Directly stir the minced parsley and marinated meat fillings evenly to form parsley and pork filling

   

8. 8 Take out the dough and knead it into long and thin strips

   

9. 9 Cut into small pieces of the same size, then roll into a round crust with thin edges and slightly thicker middle

   

10. 10 Wrap or shape dumplings according to your own method

    

11. 11 After the water boils, add an appropriate amount of dumplings and push them along the edge of the pot with a spoon to rotate the water to prevent the dumplings from sticking

    

12. 12 After the water boils, add cold water and repeat twice until the dumplings bulge, which means the internal air is successfully released and the filling is cooked

    

13. 13 Take it out, put it on a plate, and eat

    

14. 14 No vinegar or chili oil is added, and the original flavor is the fragrant one