Pork and celery stuffed buns

Remove the leaves of the celery, wash it, blanch it with boiling water, take it out and place it in a basin, pour in cold water to keep the celery green, drain the water and chop it up for later use. Put the meat paste into a basin, add a little water and stir it up. Add soy sauce, salt, thirteen spices, and monosodium glutamate and continue stirring. Add the chopped celery into the meat paste, pour in the oil, and add shredded green onion and ginger when making steamed buns.

Recipe Recommendations

pork stuffing 250g
celery 500g
white flour 500g
sunflower oil 100g
soy sauce appropriate amount
salt appropriate amount
green onions an
Jiang a little
oyster sauce a little
baking soda appropriate amount
shisanxiang appropriate amount
MSG appropriate amount

original
steamed
half an hour
ordinary

Steps for Pork and celery stuffed buns

Remove the leaves of the celery, wash it, blanch it with boiling water, take it out and place it in a basin, pour in cold water to keep the celery green, drain the water and chop it up for later use. Put the meat paste into a basin and add a little water and stir it up. Add soy sauce, salt, thirteen spices, monosodium glutamate, and oyster sauce and continue to stir. Add the chopped celery into the meat paste, add the oil, and stir well. When making steamed buns, add shredded green onions and shredded ginger and stir well.

The dough is ready, add some baking soda, knead well, and wake for 15 minutes.

Wrap the steamed buns and place them in the pan, steam for 15 minutes, and plate.

It was a little sunken and a little thin, so I added some leeks.

Some noodles were revitalized, wrapped into dumplings, and frozen in the refrigerator.