Spring bamboo shoots and celery fresh meat dumplings
When it is season to eat bamboo shoots, you must eat them more times. Spring bamboo shoots and celery fresh meat dumplings have the aroma of celery and delicious taste. It's delicious!
Recipe Recommendations
- spring bamboo shoots Two tender and sharp
- celery appropriate amount
- lean pork About half a catty
- dumpling skin Less than half a catty
- salt One and a half teaspoons
- cooking wine a spoonful
- soy sauce One and a half spoonfuls
- olive oil One and a half spoonfuls
- salty and fresh
- cook
- three-quarters of an hour
- simple
Steps for Spring bamboo shoots and celery fresh meat dumplings
1
Wash spring bamboo shoots, celery and lean meat.
2
Cut the spring bamboo shoots into small cubes.
3
Cut the celery into small cubes.
4
Cut the lean meat into small cubes and chop it roughly a few times. Add 1 teaspoon of cooking wine and 1 and a half teaspoon of salt while chopping, and chop well.
5
Start blending the three fillings: first mix the diced bamboo shoots, then add about one and a half spoonful of soy sauce.
6
Add about one and a half tablespoons of olive oil.
7
Stir well and add celery and mix well. The purpose of adding celery at the end is to prevent too much water coming out.
8
The dumpling skins I bought now cost 1.52 yuan. They are very thin. There are 38 dumplings in total.
9
Put in the stuffing one by one, and apply water around it and wrap it.
10
After the dumplings are formed, place them in a fresh-keeping bag and ice them into the freezer compartment of the refrigerator. Sprinkle dry flour or cornflour into the preservation bag in advance.
11
In the morning, take out the frozen dumplings and cook them directly. Pick up the dumplings and dip them with your favorite seasoning. I only get old jealousy.
12
No MSG or chicken essence was added throughout the process. My family almost quit.