Pan-fried dumplings with winter bamboo shoots, celery and pork
Overview
The dumpling maker redeemed with points is pretty good. It takes care of the most troublesome step of mincing the meat filling, making it much easier.
Tags
Ingredients
Steps
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Cut the winter bamboo shoots into dices, cut the celery into small pieces, and cut the pork into small dices, about 70% fat or 70% fat.
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Marinate the celery with some salt for ten minutes and squeeze out excess water.
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Add pork to blender.
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Add winter bamboo shoots and pickled celery.
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Add various seasonings.
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Close the lid and shake the blender to break up the stuffing.
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Take a piece of dumpling wrapper and put appropriate amount of filling on it.
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Wrap each one well and freeze if you can’t finish it at one time.
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Heat a flat-bottomed non-stick pan, add a small amount of oil, and place dumplings on it. (A flat-bottomed non-stick pan is the key to making pan-fried dumplings, otherwise they will stick to the bottom of the pan and cannot be removed.) After frying for a while, add a little water and let it dry. (If it is freshly wrapped, you can skip this step, just fry it until it is slightly brown. Mine is frozen, so I need to fry it in water first to avoid it being undercooked.)
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Add appropriate amount of water to cornstarch and mix well. (The ratio of cornstarch to water is 1:10)
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Pour cornstarch water to cover the bottom of the pot and cover with lid.
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Simmer over medium-low heat until the water dries up. When you hear the beep beep sound, it's almost ready. Just turn the dumpling upside down on the plate and eat it while it's hot. You can serve it with your favorite dipping sauce.
