Yuanbao and willow leaf dumplings stuffed with celery and pork
Overview
I haven’t made dumplings for a long time. Let’s make some celery and pork dumplings today. Our family likes to eat them. Let’s make them!
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Ingredients
Steps
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Add the appropriate amount of water to the flour and mix it into a dough of moderate hardness, cover it with a lid and let it rest.
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When the noodles are rising, clean the celery, cut it into fine pieces, put it in a basin, add an appropriate amount of salt and marinate it for fifteen minutes to remove excess water.
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Chop the pork into minced meat. Because it is for babies, I used tenderloin, which is relatively tender.
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Chop the onion and ginger into fine pieces.
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Put the minced meat into a bowl, add condiments: minced green onion, minced ginger, oyster sauce, fresh soy sauce, sesame oil, salt, appropriate amount of water, stir continuously in one direction with chopsticks, and stir vigorously.
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Squeeze the water from the pickled celery, add it to the meat filling, and stir evenly.
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Prepared celery and pork dumpling filling.
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While making the meat filling, the dough is also ready. Roll the dough into long strips, cut into small pieces and flatten.
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Roll out the small portions into thin dough.
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Make Yuanbao dumplings: Take a piece of dough, put meat filling in the middle, and pinch the edges tightly.
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Pinch the two ends of the dumpling together, and a beautiful Yuanbao dumpling is ready.
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Make willow leaf dumplings: Take a piece of dough, put meat filling in the middle, hold the dough with one hand, and push and fold the edge of the dough into a willow leaf shape with the other hand.
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Prepared Liuye dumplings and Yuanbao dumplings.
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Boil water, add dumplings, cook over high heat for three minutes, stir gently with a slotted spoon to prevent them from sticking to the pan, add cold water twice in the middle, and they are done.
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Fragrant celery and pork dumplings are on the table!
