Pork, celery, lotus root dumplings
By JudeBarrows
This dumpling was researched by myself and copied Jiangnan delicacies from Wan Chai Wharf. It has a strong celery flavor and crisp diced lotus root, which brings a touch of novelty and surprise to the taste. The dumplings made by yourself are hygienic and affordable, and the taste is extremely good.
Recipe Recommendations
- celery appropriate amount
- lotus root appropriate amount
- dumpling skin appropriate amount
- Jiang appropriate amount
- chives appropriate amount
- salt 1.5 teaspoons
- sugar a teaspoon
- chicken essence half a teaspoon
- black pepper a teaspoon
- soy sauce a tablespoon
- soy sauce half a tablespoon
- edible oil two tablespoons
- salty and fresh
- cook
- half an hour
- simple
Steps for Pork, celery, lotus root dumplings
1
Raw materials, wash celery, only remove old leaves, but do not remove tender leaves. Peel and wash lotus roots.
2
Slice lotus root and blanch in water.
3
Then chop the dices, wash and drain.
4
Add minced ginger and chives to chop the meat paste evenly.
5
Chop the pork with celery until the celery and pork are completely blended.
6
Pork and celery minced meat, add diced lotus root, and stir all ingredients in one direction. Make sure to stir more, evenly and slightly stronger.
7
Pack the shape you like. See: In the original diary, the eight dumpling making methods in the relevant dumpling recommendations are used.
8
Cook the dumplings in boiling water three times and then they are cooked in cold water. You can put some salt in cooking dumplings. You can also make dumplings with sour soup or some base soup.
9
You can steam, boil, fry, or fry, whatever you like.Pork, celery, lotus root dumplings Make Tips
1. Saltiness according to my family's taste: 1 catty of pork, 3 to 4 celery, 1 lotus root, 1 point of salt, 5 teaspoons of sugar, 1 teaspoon of chicken essence and 1 teaspoon of black pepper, 1 teaspoon of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of cooking oil (olive oil or other colorless and almost odorless oil) 2 tablespoons of purified water and 1 tablespoon. This is detailed enough! 2. When eating dumplings in summer, you must not be very greasy. It is best to buy refined meat with some fat, wash it and ask the store to mce it for you, or chop it up yourself. The fat meat in my picture is the best. Eating dumplings in winter can make you fatter. 3. The edible oil must be lighter. The edible oil can make the pork more tender and slippery. I don't recommend that you use egg whites or even whole eggs to make dumpling fillings, because the eggs will coagulate and make the meat stick together. The meat filling will taste dead and not loose and smooth. Note: Again: The teaspoon is the small spoon in the seasoning box, about the size of a thumb nail. A spoon is the spoon from which a person drinks soup. Porcelain spoon.