Celery potstickers
I have to say that the most classic filling is celery! Because celery tastes crisp and crisp. When it is made into meat stuffing, it tastes rich with the soft minced meat. Not to mention the flavor of celery and meat. This potstickers will be juicy when you eat. Because there is no seal at both ends, the juice will soak the outer skin into the taste. With the crisp taste at the bottom, every bite will have an endless aftertaste. The dipping material is balsamic vinegar, chili oil, and a little delicious. This is a necessary partner for eating potstickers. If you don't have a partner, you can only know if you try.1. the choice of vegetables can be determined according to the season, or other vegetables can be put.2. don't cook too much.3. after a certain amount of water is dry, take out the pot.
Step 1 . Chop pork into mince.
Step 2 . Knead the flour into a smooth dough and cover it with plastic wrap for a while.
Step 3 . Clean the celery and blanch it separately.
Step 4 . After blanching, cut it into pieces and dry it.
Step 5 . Add soy sauce, cooking wine, sugar, salt, white pepper, chicken essence, monosodium glutamate into the pork stuffing and stir well.
Step 6 . The dough is divided into small noodles.
Step 7 . Roll out into small round pieces.
Step 8 . Add celery powder and an egg sesame oil into the pork stuffing, and stir well.
Step 9 . Take a piece of dumpling skin and wrap it with celery and meat.
Step 10 . Squeeze it in the middle, not the side.
Step 11 . Put oil in the pan.
Step 12 . After the oil is heated, put in the pot stickers.
Step 13 . Add proper amount of water until it is dry, and then add water for the second time. Wait a while until the pot stickers are crunchy.
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