Celery dried pork dumplings
By NickSchulist
Ingredients: salt,sticky rice flour,fragrant dried,milk,celery,pork belly,flour,whole wheat flour,Steamed buns and dumplings seasoning
Recipe Recommendations
- flour appropriate amount
- whole wheat flour 50 grams
- sticky rice flour 50 grams
- milk 140 grams
- pork belly appropriate amount
- celery appropriate amount
- fragrant dried appropriate amount
- Steamed buns and dumplings seasoning appropriate amount
- salt appropriate amount
- sour and salty
- skills
- three-quarters of an hour
- ordinary
Steps for Celery dried pork dumplings
1
Prepare materials.
2
Mix the white dough materials and knead them into a smooth dough.
3
Mix and knead the cocoa dough materials to form a smooth dough.
4
Cover and wake for 30 minutes and cut into two portions.
5
Then rub it into a long strip.
6
Pull into several doses.
7
Roll them into round dough sheets respectively. (It is best to have a thick middle and thin four sides)
8
Roll them into round dough sheets respectively. (It is best to have a thick middle and thin four sides)
9
Cut the fragrant dried meat into small diced pork belly and chop into powder.
10
Cut the celery into the ground first.
11
Add salt, grab well, marinate for 5 minutes.
12
Prepare the seasoning.
13
Then add it to the minced meat, pour 1/3 of the juice of the stewed bamboo shoots into 1/3 bowl, then stir in one direction, then pour in the remaining juice and stir vigorously.
14
Pour celery through cold water.
15
Then squeeze dry the water and mix it with the fragrant dried dices.
16
Put the minced meat into Practice 7, add the appropriate salt and stir well.
17
Take a dough sheet and add appropriate amount of stuffing.
18
Make them into dumplings.
19
Then line them up on the chopping board.
20
Then line them up on the chopping board.
21
Fill the pan with water and boil it, add the dumplings and cook it well.
22
It's not sticky at all. You don't have to stir it and it won't stick.Celery dried pork dumplings Make Tips
The secret to boiling dumplings without breaking the skin: Use milk to make the dough, not water. The dumpling wrappers will be whiter, and they won't stick together or break when boiling, even without stirring.