Celery and Pork Dumplings

Add some salt to the flour to make the dough chewy. The whole wheat flour used is not white

Knead into a smooth dough and cover with something to prevent the dough from drying out

Cook a piece of sandwich meat

minced

Remove the leaves from celery, wash and chop, add appropriate amount of oil and mix well. Put the oil in the celery so that the water will not come out easily

Pour appropriate amount of water into the meat filling several times and stir in one direction

The watered meat filling is moist and sticky

Put the celery into the meat filling and the green onions

Add salt, monosodium glutamate, thirteen spices, pepper noodles, dark soy sauce, minced ginger, and practical oil and stir well

Make a hole in the middle of the dough and use your hands to stretch the dough in a circular motion

Divide the stretched dough in half

Pull it into a nice size

Sprinkle some dry flour

Roll into round balls

Flatten the dough to remove the dough. Because whole wheat flour is used, the dough is not white

Take a piece of skin and put it into the meat filling

Finish wrapping according to your own wrapping method

Wrap into dumplings

Starting package method

Later, I changed to a different packaging method

$Celery and Pork Dumplings step 20$

After the water boils, cook the dumplings. After adding the dumplings, turn the spatula over and push the bottom of the pot forward to prevent the dumplings from sticking to the pot

After the water boils and the dumplings float, put a bowl of water in the middle. After boiling, use a slotted spoon to push the dumplings in a circular motion. This will make the dumplings cook more evenly

When the dumplings are cooked, taste them and they are basically done

Come and eat it with minced garlic

Very delicious

The salt taste is just right, there is soup in the stuffing and the meat is chewy when eaten

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