How to make pork and celery dumplings

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  1.Remove the leaves from celery, wash it and blanch it in water.Put it in a pot with cold water.When the water boils, take it out and pour it into cold water.

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  2. Blanch and chop the celery.

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  3. Add meat filling to the celery.I brought the meat filling back yesterday for fear of spoilage, so I will use it in advance.The oil is mixed.Add another egg, chopped green onion and minced ginger.

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  4.Put salt, sugar, cooking wine, soy sauce, Shisanxiang and stir the filling clockwise.Mix well and get ready to start wrapping.

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  5. Knead the dough.My noodles are made with vegetable blanching water, so they look a bit yellow, not green, not as green as Hayou's, and the color is not as beautiful.I don’t have a juicer here now.I’ll do it later when I get home and have a juicer.

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  6. After making the dumplings, prepare to boil the water.When the water is boiling, add the dumplings to the pot and stir.I cooked this with a pressure cooker, SAIC is fine.The altitude here is high, so you need to use a pressure cooker to cook dumplings and noodles.Haha, I didn’t know this when I first came here.I thought that the dragon’s whiskers noodles were so thin that I didn’t need to press them, but I ended up cooking the noodles.It was very cooked, but my husband felt something was wrong with the noodles.When he was almost finished eating, he remembered that I had cooked them hard.

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  7.The dumplings are good! Ready to eat.

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  8. How can northerners eat dumplings without these condiments?