Homemade dumplings

Overview

Dumplings...do I need to introduce them more? Haha! I'm from the Northeast, and our dumplings are big!

Half a head of Chinese cabbage
Celery, a small handful, wash and pick it clean, pat it with a knife a few times.
First shred the cabbage and then sprinkle some salt. Get rid of moisture. Then hide again!
Lazy... I also put celery leaves in it!
There is no ginger at home...I can only add chopped green onion!
Blanch the celery and add it to the cabbage, add some cold water and set aside.
Heat a small amount of oil in a pan.
Add the meat filling, chopped green onion, thirteen spices, salt, chicken essence, soy sauce, and finally I added a few drops of shrimp oil. You don’t have to eat it if you don’t like it!
At this time, the mask cloth is used. Take out the cabbage and celery and put them on top of the mask, and then squeeze them hard to squeeze out the excess water. The dumplings made this way don’t have too much cabbage watery taste! Put the squeezed stuff into the meat filling.
Stir evenly (actually there is a lot of meat, so I didn’t cook it properly!)
Make dough! Use warm water to stir the meat into dough first and then knead it into dough.
First roll into long strips, then shape into dumplings.
Roll out the dough!
Unpacked!
The dumplings are not small!
Roll out and wrap at the same time to prevent the dumpling skin from drying out and making it difficult to wrap! The place is a bit crowded...because there are too many bags...
Get on the pot! It will be ready after 20 minutes of boiling water!
Get out of the pot!
Serve!