Shrimp, pork and celery dumplings(xian xia zhu rou qin cai jiao zi )

Shrimp, pork and celery dumplings

Introduction:

"If you want dumpling stuffing to be delicious, you must chop it by hand, and then slowly draw water in, so that it can be delicious and juicy. In addition, adding some shrimps or scallops to dumpling stuffing is also a good way to improve freshness! At the weekend, I bought more shrimps, peeled them and wrapped them with "fresh shrimps, pork and celery". Originally, I wanted to make zucchini, but my family all ordered celery. I can't help it. The minority is subordinate to the majority! It combines the freshness of shrimp, the fragrance of meat and the freshness of celery. Can you imagine the flavor of this dumpling? I can only say that one bowl must not be enough

Production steps:

Step 1: cut the pork into small pieces first, and then cut it into mince;

Step 2: wash the shrimp and put it in the refrigerator for 30 minutes;

Step 3: clean the onion, ginger and celery leaves and drain the water;

Step 4: cut ginger and scallion, add appropriate amount of hot water, soak for 15 minutes, set aside;

Step 5: put the meat stuffing into the pot, add the soy sauce and mix well;

Step 6: add black pepper and Zanthoxylum powder, mix well;

Step 7: finally add salt and stir evenly with chopsticks in one direction;

Step 8: filter the onion and ginger water in several times and add it to the meat stuffing. Each time, wait until the onion and ginger water added in the last time is absorbed by the meat stuffing, and then add it in the next time until the meat stuffing is moist and firm;

Step 9: add some more oil, and stir evenly until the ball is strong;

Step 10: cover or cover the pot with plastic film and marinate for more than 30 minutes;

Step 11: take out the frozen shrimp from the refrigerator, remove the head and shell, remove the shrimp line, and get the shrimp;

Step 12: add a little black pepper, salt and cornstarch, and marinate for 15 minutes;

Step 13: wash celery, remove old roots and leaves, cut into pieces;

Step 14: put it into a basin, add proper amount of edible oil, mix until the celery powder is evenly covered with a layer of oil, then put some salt, marinate for a while;

Step 15: add the marinated shrimp into the meat stuffing and stir well. If the shrimp is large, it can be divided into two parts;

Step 16: mix minced celery with minced meat and stir well. If the celery powder exudes some water, you can squeeze the water into the meat, mix well. Mixed meat, taste, according to their own taste adjustment under the salty;

Step 17: take a piece of dumpling skin and put some stuffing in the middle;

Step 18: knead the middle first;

Step 19: then knead the two ends in turn and make a dumpling;

Step 20: stack the dumplings in the prepared container. In order to prevent sticking, sprinkle some dry powder at the bottom of the container;

Step 21: make a pot of water, heat it over high heat, bring the water to a boil, put the dumplings in, bring them to a boil at 3:30, cook them until they float and swell, then you can take them out and eat them~

Materials required:

Dumpling skin: right amount

Fresh shrimp: 300g

Pork: 300g

Celery: 200g

Ginger: a big piece

Shallot: a period

Hot water: moderate

Soy sauce: 15ml

Black pepper: a little

Pepper powder: a little

Sesame oil: appropriate amount

Salt: right amount

Raw powder: a little

Note: 1. Meat to choose a combination of thin and fat pork, so that the filling taste tender. If there is too much lean meat, the taste will be dry, so we need to add more oil in the stuffing; 2. Our family doesn't like to eat onion and ginger powder in the stuffing, so I soak onion and ginger water in advance. Do onion ginger water, onion and ginger amount to slightly more. If you don't mind eating minced onion and ginger, you can chop ginger and minced meat directly, and mix minced onion before making dumplings; 3. When making minced onion and ginger water, the amount of water should be adjusted according to the amount of minced meat, I usually add it to the minced onion and ginger; 4. If all the minced onion and ginger water is added, the minced meat is still not watery, so don't worry, you can continue to add some water (soup or water) Vegetable juice is better. The key is to add a small amount of water for many times. After adding water, stir vigorously in one direction. Each time, wait until the water added in the previous time is completely absorbed before adding the next time. 5. Freeze the shrimp for 30 minutes, it will be better to shell, and it will not affect the taste. 6. Don't cut the celery into pieces, put some oil first, mix well, and then put salt, which can lock the water in the celery. 7. Peel the shrimp Don't throw the shrimp head. It's for other purposes. Refer to the recipe of homemade shrimp oil for details.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xian Xia Zhu Rou Qin Cai Jiao Zi