Recipe for Pork and Celery Dumplings

Health benefits

Pork: Tonifying the kidneys

Celery: Clearing heat

Scallion: Detoxification

Ingredients and materials

250 grams of regular flour

130 grams of warm water

350 grams of pork

250g celery

15g scallions

5 grams of ginger

2 tablespoons soy sauce

2 tablespoons cooking wine

A little Sichuan pepper powder

60 grams of edible oil

1 tablespoon oyster sauce

Salt in moderation

Moderate amount of chicken essence

About 200ml of clean water

Moderate amount of scallions

Sesame seeds in moderation

Recipe for Pork and Celery Dumplings

1. Add warm water to the flour and stir with chopsticks until it forms a cotton like texture. Then knead it into a smooth dough and cover it with plastic wrap. Set it aside and let it rise.

2. Chop the pork into meat stuffing and put it into a container, then add chopped onion and ginger, and then mix in soy sauce, cooking wine, pepper powder, salt, chicken essence, oyster sauce and cooking oil.

3. Use chopsticks to stir clockwise until the meat filling is strong, then set aside for later use.

4. Wash the celery and blanch it in hot water for about two minutes. Remove it and squeeze out the excess water with cold water.

5. Chop the celery and put it into the meat filling. Mix well and the dumpling filling is ready.

6. Take out the dough and knead it evenly, then cut it into evenly sized dough pieces and flatten them with the palm of your hand.

7. Use a rolling pin to roll out dumpling wrappers that are thicker in the middle and slightly thinner at the edges.

8. Take a dumpling wrapper and add an appropriate amount of filling. Fold the middle part of the dumpling wrapper in half and squeeze it tightly.

9. Pinch out pleats from both sides and wrap the dumplings according to your usual technique.

10. Put an appropriate amount of cooking oil in a flat bottomed pan and drain the wrapped dumplings into the pan at once.

11. Cover the pot and fry over low heat for about two minutes. Pour in water and then drizzle with a tablespoon of cooking oil.

12. Cover the pot and continue frying until the water in the pot dries quickly and makes a crackling sound. Sprinkle in an appropriate amount of chopped green onions and sesame seeds, and turn off the heat when the bottom of the dumplings turns golden brown.

13. A delicious and enticing pork and celery filled fried dumpling is ready, fragrant and delicious to see!

Tips

The pork for dumpling filling should be chosen to be three fat and seven thin. If it is too thin, the taste will be unpleasant. I always buy meat and chop it myself. When kneading dough, the water should be added gradually. After kneading until smooth, let it rise for 20-30 minutes to allow the dough to fully relax. When frying dumplings, use a flat bottomed non stick pan and be careful not to heat them too high to prevent them from sticking.

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