Shrimp pork celery dumplings
By VicentaLakin
If the dumplings are to be delicious, they have to be cut in hand, and then slowly watered in so that they can be juicy. When I bought shrimp on the weekends, I bought extra shrimps, peeled shrimp and wrapped this shrimp pork celery dumpling. I was trying to get the celery out of my family, but I can't help but obey the majority. You know the smell of this dumpling? All I can say is a bowl must not be enough
Recipe Recommendations
- dumpling skin appropriate amount
- Fresh shrimp 300g
- pork 300g
- celery 200g
- laojiang a large piece
- green onions a
- hot water appropriate amount
- soy sauce 15ML
- black pepper a little
- pepper powder a little
- sesame oil appropriate amount
- salt appropriate amount
- cornflour a little
- salty and fresh
- cook
- an hour
- ordinary
Steps for Shrimp pork celery dumplings
1
(a) The pork is cut into small particles and then cut into meat
2
Shrimp washed and put in the fridge, frozen for 30 minutes
3
Onions of ginger and celery leaves are washed clean and the water is dried
4
Chon and Onion cut the end, add a proper amount of hot water, immersed for 15 minutes, backup
5
(a) The meat is placed in the basin and added to the raw and ploughing
6
Add black pepper powder, pepper powder, and so on
7
Finally, salt is added and evenly mixed in one direction with chopsticks
8
(a) To filter onion onions into the meat paps, each time until the last onion is fully absorbed by the meat plating, and the next time, until the meat plating and grafting
9
Add some more oil, so it's even to the top
10
Covered with a lid or covered with a protective film on the basin and made for more than 30 minutes
11
(b) To remove frozen shrimp from the fridge, to decapitate the shrimp line, and to obtain shrimp filament
12
Add a little bit of black pepper, salt and powder, scratch it with your hand and make it for 15 minutes
13
celery is washed, roots and leaves removed, and cut to shreds
14
(a) To enter the basin and add a proper amount of edible oil, mixed to the end of the celery, covered in a layer of oil, with some salt and a pickle for a moment
15
Add the pickled shrimp to the meat pie and mix it evenly. If the shrimp is bigger, it can be half
16
Mix the celery and the meat, evenly. If some moisture is seep in the celery end, the water can be squeezed into the meat, so that it can be even. A mixed meat pie, a taste of it, an adjustment of it to its own taste
17
(b) Take a dumpling and place a suitable amount of material in the middle
18
(a) Squeeze the middle first
19
And then we'll wrap them in two, and a dumpling will be wrapped
20
Packed dumplings are placed in pre-prepared containers, where dry powder can be sprayed first at the bottom of the container for the sake of viscosity
21
Make a pot of water, heat up the fire, and when the water goes down, dumplings open at 3:30, and boil until the dumplings swell, you can eat it