Pork dumplings with lace(hua bian zhu rou jiao )

Pork dumplings with lace

Introduction:

Production steps:

Step 1: prepare celery, minced meat, onion and ginger

Step 2: cut onion and ginger into pieces

Step 3: stir onion, ginger and minced meat together and chop well

Step 4: Chop celery into small pieces and squeeze out the juice

Step 5: filter the vegetable juice and keep it for noodles

Step 6: stir celery and minced meat together and chop well

Step 7: add peanut oil, salt, delicious, vinegar, thirteen spices, etc. to the meat, and stir well

Step 8: add the vegetable juice to the flour and stir with water,

Step 9: when the flour becomes small flocculent, stop adding water and start kneading

Step 10: knead the dough into a smooth dough

Step 11: knead the dough into long strips, cut it into equal size pieces, and roll it into dough (the photo of dough is not taken)

Step 12: take the dough, wrap the stuffing, squeeze tightly, fold the lace, and make all the dumplings in turn

Step 13: add water and bring to a boil, add dumplings and cook

Step 14: have a bowl of hot dumplings

Materials required:

Flour: right amount

Celery: moderate

Streaky pork: moderate

Scallion: right amount

Ginger: right amount

Delicious: moderate

Vinegar: right amount

Salt: right amount

Thirteen spices: appropriate amount

Peanut oil: right amount

Note: (1) when we chop vegetables, there will always be juice flowing out, especially celery, cabbage and other juicy vegetables. If we don't squeeze them out, the water will flow out, and it's not easy to make dumplings. Squeeze out must not waste, and can be used with noodles. (2) when cooking dumplings, do not add a pot cover is conducive to dumpling skin cooked, add a pot cover is conducive to dumpling stuffing cooked, so to alternate oh

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Hua Bian Zhu Rou Jiao