How to make parsley chicken thigh dumplings

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  1.Wash the purchased chicken legs and parsley

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  2. Deboning chicken legs Divide into two, use only half portion (for two people)

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  3.Chicken thighs Cut into small cubes and stew into puree

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  4.Chop green onion, ginger and tempeh p>

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  5. Put all the onion, ginger and other seasonings into the meat filling



6. Stir slowly and clockwise, adding water while stirring, little by little, until the chicken is al dente

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  7.Cut the washed celery into cubes

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  8.Put the celery into the meat filling, and then stir well.There is no need to add any ingredients at this time.The meat filling has already been added.If If you think it’s not salty enough, you can add more salt

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  9.Reconciliation in advance Knead the dough evenly and cut into pieces.Just follow the order in the picture.Roll the long piece of dough in your left hand and cut it down with the knife in your right hand.Then it will line up! (If you like to cut the seeds, you can do it, but it is faster and more convenient, and you don’t have to round it, which saves a step)

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  10.After cutting, sprinkle with flour to prevent sticking, then roll the dough with your hands like washing mahjong tiles, evenly coat with flour, and finally roll out the dough



11.Put the stuffing in the center of the skin, fold it in half, stick it in the middle, and then push out two pleats on the left side, and then on the right side p>

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  12.Wrapped dumplings

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  13. Finally, put water in the pot, add a little more, and boil the dumplings.When all the dumplings float up and the belly is bulging, you can take them out.(During the cooking process, you can turn it on, add a little cold water, and cook again so that the meat filling can be cooked thoroughly)

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  14.After the dumplings are cooked, you can mix them with garlic vinegar sauce and eat them