Celery and pork dumplings(qin cai zhu rou shui jiao )

Celery and pork dumplings

Introduction:

Production steps:

Step 1: add a large amount of water to the frying pan and bring to a boil with a little salt

Step 2: pour in the clean celery and water until soft

Step 3: take it out and put it in cold water

Step 4: chop up the celery with a knife

Step 5: put the celery on the sieve and squeeze it with a spoon to remove the excess water

Step 6: Chop Ganoderma lucidum mushrooms

Step 7: chop the pork into minced meat

Step 8: mix the three materials and stir evenly

Step 9: add appropriate amount of salt and chicken essence, stir well

Step 10: take a piece of dumpling skin and put in the right amount of dumpling stuffing

Step 11: make dumplings

Step 12: boil a pot of water in a wok and add dumplings

Step 13: cook until the dumplings float and then cook for a while to remove them

Materials required:

Dumpling skin: 500g

Pork: 300g

Celery: 400g

Ganoderma lucidum: 200g

Salt: right amount

Chicken essence: appropriate amount

Note: 1. It's OK to use other mushrooms instead of Ganoderma lucidum mushrooms. 2. If the stuffing is not wrapped directly, don't put the seasoning before wrapping

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Qin Cai Zhu Rou Shui Jiao