How to make celery leaf pork dumplings with large fillings and thin skin

Pork dumplings stuffed with celery leaves have the smoothness of pork and the fragrance of celery. Oily but not greasy, with a refreshing taste. Many people like to eat it very much.

How to make celery leaf pork dumplings with large fillings and thin skin < /p>

Ingredients:

Celery, pork stuffing, minced onion and ginger, sesame oil, salad oil, pepper, chicken essence, salt, sugar, flour, water, light soy sauce, dark soy sauce.

How to make celery leaf pork dumplings with large fillings and thin skin

First knead the dough. The ratio of flour to water is 2:1. After kneading the dough into a uniform dough by hand, wrap it with a damp cloth and let it rest for 30 minutes. Wash the celery and cut the celery leaves into fine pieces.
Celery stalks are also chopped into fine pieces.
Pour the oil into the pan, heat it up, and let it cool down.
Mix the celery stems and celery leaves, add a small amount of salt, and marinate to remove the moisture.
Drain the water from the celery foam, add it to the pork filling, stir evenly in a clockwise direction, and add a small amount of celery water in the middle. Wash the onion and ginger, cut into pieces and add to the pork filling.
Add light soy sauce, dark soy sauce, chicken essence, salt, sugar, pepper, sesame oil and cooled cold oil to the pork filling, and stir clockwise evenly.
The rested dough is stretched into long strips and cut into pieces.
Punch the dough into pieces and use a rolling pin to roll it into a dumpling wrapper.
Put the stuffing into the celery and pork dumplings and wrap them in the dumplings to make celery and pork dumplings with large fillings and thin skin.