Steamed Dumplings with Celery Leaves

Overview

Today I was collecting celery at home, and there were so many fresh and tender celery leaves. It would be a pity to throw them away. This is really a pure green vegetable without pesticides and chemical fertilizers. Celery has so many benefits, so I made steamed vegetable dumplings in a different way.

Tags

• staple food
• pasta
• home cooking
• old man
• breakfast
• dumplings
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• basic seasoning
• celery leaves
• flour
• meat filling
• onions

Ingredients

Steps

1. 1 Stir the flour in a basin while pouring boiling water into it until it becomes flocculent. Blanch it for about 5 minutes until it is done. When the dough is no longer hot, add an appropriate amount of cold water and knead it into a dough. Cover it with a moist drawer cloth and let it rest for a while. I am used to processing the dough first before making the filling, so that the dough is ready when I chop the filling.

   

2. 2 Cut the pork into large slices and cut into thick shreds with a knife, then chop the meat filling. While chopping, chop the green onions and chop them together with the meat filling. Celery leaves themselves have a very unique flavor and do not need to be added with other smelly accessories. There are more onions and meat together, so the onion flavor remains in the meat and has little effect on the celery.

   

3. 3 Pick clean celery leaves, home grown without any pesticides.

   

4. 4 Boil water in a pot and add a little salt. Boil the water and blanch the celery leaves. The celery leaves will become soft when soaked in water. Take them out and put them in cold water.

   

5. 5 Squeeze out the water from the celery leaves and chop them into small pieces. If they are too thick, chop them again.

   

6. 6 Put the meat filling and celery leaves in a basin, season with salt, soy sauce, five-spice powder and MSG, then add some cooking oil and mix into the filling. (I seem to have forgotten to take the picture of the filling)

   

7. 7 Knead the dough for a while and cut it into pieces to make dumplings. Because they are steamed dumplings, they can be a little larger than the usual dumplings. Arrange them neatly on the large grate. (I use a large firewood pot from Northeast China to steam it)

   

8. 8 I put the grate into the pot with cold water. After the water boiled, I steamed it for 8 minutes and then simmered it for 10 minutes. (The ones I steam are called vegetable dumplings in our local area. As the name suggests, there are more vegetables. If there is less meat, you don’t need to steam them for a long time. If there is more meat, you need to extend the steaming time)