The secret of keeping the vegetable juice and keeping the dumpling stuffing from overflowing -- [celery flavored dumplings]-You Are Foodie

By Buck
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The secret of keeping the vegetable juice and keeping the dumpling stuffing from overflowing -- [celery flavored dumplings]

Keep the juice and don't pour it out. According to the determination, the vitamins of Chinese cabbage and celery will lose more than 60% after being drained. In order to avoid the loss and waste of nutrition, the scientific method is: do not pour out the squeezed vegetable juice. When mixing meat, add it to the meat filling bit by bit and stir it while adding it. The meat filling can evenly absorb the vegetable juice and make it become meat slippery. Then add the dishes and mix them well. When making dumplings with such dumpling stuffing, the soup will not flow. It tastes full, delicious and tender without losing nutrition.

Main Ingredients

Celery 2
Pork stuffing 500g

Auxiliary Ingredients

egg A moderate amount of
Shrimp skin A moderate amount of
Ginger powder appropriate amount
Chopped scallion appropriate amount
flour appropriate amount
water appropriate amount

A friend will ask, why should you squeeze out the celery juice and mix it with the meat? Why should you just mix the chopped celery with the meat?This is totally different!If the juice in the vegetables is not squeezed out first, when salt is added to flavor, the cell wall structure of the vegetables will be damaged due to the principle of "osmotic pressure", resulting in a large amount of water from the vegetables. When mixed directly with meat stuffing, its water is mainly in the dish, which will not be well absorbed by meat stuffing, resulting in crossflow of juice when wrapping, poor adhesion of dumpling skin, and very easy to crack when cooking.I've tried this many times. It's absolutely different!Another friend said that it is OK to mix vegetables with oil first. It is OK for vegetables with less water to leeks, but the effect is general for vegetables with large water output such as cabbage and celery. I also tried to put vermicelli and scrambled eggs... All of which can absorb the water in the vegetables.

Step 1 . A kilo of fresh pork stuffing.

Step 2 . Finely chop the scallions and ginger, and add a spoonful of salt, cooking wine, soy sauce, soy sauce and monosodium glutamate.

Step 3 . Grab a handful of shrimp skin and put it in.

Step 4 . Stir the meat mixture well.

Step 5 . Wash and drain two celeries, cut them into thin strips first, and then cut them into small grains. If they are not enough, continue to chop them.

Step 6 . Wrap the chopped celery with gauze and squeeze out the water. Don't pour out the celery juice. Mix it into the meat filling bit by bit. Stir it in one direction while adding it, so that the meat filling can fully absorb the juice.

Step 7 . Put celery squeezed through the water and meat stuffing together.

Step 8 . Mix well.

Step 9 . Knead noodles in cold water, roll the skin, and make dumpling skin with noodles added with eggs. The tendons are not easy to boil.

Step 10 . Take an appropriate amount of mixed stuffing and put it in the center of the dumpling skin.

Step 11 . Wrap it up.

Step 12 . Boiling dumplings is very simple. Boil the water (more water, so as not to stick to the pot). Put the dumplings in. After boiling, point cold water once, and then boil. Repeat to point cold water again. After boiling, open the cover and continue to cook for 1 or 2 minutes, and the dumplings will float up.

Step 13 . Eating dumplings requires dipping in juice, which can be simple or complex. Just a few cloves of garlic and a little vinegar! It is also made according to the preferences of each family.

Step 14 . Open to eat, winter solstice dumplings, dumplings on garlic, the more you eat, the more handsome!

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