Celery meat pot paste

Celery meat pot paste

Introduction:

"My son has eaten dumplings several times since he came back, so he wants to change the pattern. It's still the way to make dumplings, just a different shape, so it's very appetizing to change the pattern often."

Production steps:

Step 1: blanch celery

Step 2: take out the cold water and chop it

Step 3: Chop onion and ginger

Step 4: mix the mashed meat with cooking wine, soy sauce, oil and pepper, and then add onion and ginger

Step 5: add chopped celery and stir well

Step 6: roll the dough into a dumpling skin, wrap it in the celery meat, and only squeeze the middle part tightly

Step 7: make all the fillings in turn

Step 8: pour a little oil into the non stick pan and put on the dumpling germ

Step 9: fry the bottom slightly yellow, pour in flour water (10g flour and 150g water), cover with low heat and fry slowly

Step 10: when the water is almost evaporated, the dumplings will be cooked

Step 11: take a flat bottom plate and put it in the pot

Step 12: take out the potstickers and have a look

Materials required:

Celery: 230g

Flour: 200g

Mashed meat: 83g

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Oyster sauce: right amount

Pepper: right amount

Note: flour and water can not be added more than 1 / 3 of dumplings.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: salty and fresh