How to make donkey meat and celery steamed dumplings

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  1. Wash the donkey meat

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  2.Wash the celery



3.Cut the donkey meat into small pieces and put it into a meat grinder, or you can also chop it into fillings by hand

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  4.Put the mixed meat filling into a basin and set aside

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  5. Chop onion and ginger, put in a bowl, soak in hot water

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  6.Wash the celery, cut off the roots, and then pat the celery a few times with a knife

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  7.Chop the celery

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  8. Boil the water in the pot, add a few drops of corn oil, add a spoonful of salt, and blanch the celery for one minute

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  9. Remove the dry water and set aside

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  10.Pour the soaked onion and ginger water into the meat filling (be careful not to use onion and ginger, just water), stir in one direction

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  11.Add salt, soy sauce and thirteen spices, mix well

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  12.Put in corn oil, a little more oil.Donkey meat itself is lean and has almost no oil

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  13.Add blanched celery

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  14.Mix well and set aside

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  15.Add flour to water and knead into a ball p>

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  16.Cover with a damp cloth and wake up for ten minutes

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  17. Grind the woke dough into a paste, or cut it with a knife and press it flat

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  18.Roll into dumpling wrappers

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  19.Take a dumpling skin and put appropriate amount of filling

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  20.The dumplings are ready

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  21. Brush a little oil on the drawer and wrap it up Arrange the dumplings, cover the pot and steam over high heat for about fifteen minutes

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  22. The steamed dumplings are ready

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  23.Another close-up of the filling, a meatball Oh