Celery and pork dumplings
It's another year. Dumplings are a must-have staple food for people in the north. On New Year's Eve, when the bell rings in the early morning, our dumplings are about to be served. I'm not particularly good at making it, but I have to work hard. In the new year, I will work harder to learn to cook. Hehe, I hope everyone likes it.
Recipe Recommendations
- flour appropriate amount
- celery appropriate amount
- pork stuffing appropriate amount
- onion appropriate amount
- salt appropriate amount
- shisanxiang appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- salty and fresh
- cook
- half an hour
- simple
Steps for Celery and pork dumplings
1
Make up the noodles first and cut the celery into small dices (I forgot to face each other, I will definitely pay attention next time, hehe)
2
Put less water in the pork filling and mix well in one direction.
3
Chop up the green onions (this step is made by my husband and it is not too shredded)
4
Put the chopped celery, pork stuffing, onion and salt, chicken essence, cooking wine, sufu juice, and thirteen spices together, and mix well in one direction (the same direction as the meat was just mixed).
5
Just make the mixed noodles into skins and wrap them into dumplings!