How to make pork, celery and eggplant dumplings

Whenever your stomach growls, you will most likely choose to open the mobile app and place an order. Maybe you are used to this kind of life, but you don’t think that the food outside is so monotonous and tastes like wax. So, in order to eat better, you need to learn how to make pork, celery and eggplant dumplings from me.

1. Add some salt to the flour and beat an egg into it. Add an egg when kneading the dough. The dumplings wrapped with this dough will not stick together or break. They will taste fresh and delicious and look beautiful.

2.12 Slowly add water to the flour, stirring the flour into flocs with chopsticks

3.21 Mix the dough with your hands, cover with a lid and set aside to cool.

4.12 Wash and cut eggplant into strips

5.21 Put it in boiling water and scald it

6. Take it out and soak it in cold water

7. Wash the celery. I used the upper part of the celery, which has more leaves, and saved the lower part for cooking. The leaves are more nutritious than the stems, and it would be a pity to throw them away. They are just right for wrapping dumplings.

8.121 Take it out and soak it in cold water

9.212 also put it in boiling water and scald it

10. Chop the celery into small pieces

11. Squeeze out excess water and put it into the bowl. Be careful not to pour out the squeezed vegetable water, save it for the meat filling

12.1 Pour a spoonful of oil and mix well.

13.2 Chop the eggplant into small pieces and put them in

14. Rinse the pork after soaking. I bought the meat from the front elbow, which is a bit leaner. In fact, pork with a 30% fat-70% lean ratio is best for stuffing.

15. Chop into stuffing together with green onion and ginger. In this way, the flavors of onion and ginger are fully mixed with pork, making it more delicious. Also, the minced meat you chop yourself is better than the ready-made ones.

16. Put it in the bowl and add appropriate amount of beef powder to enhance the flavor

17. Add cooking wine, soy sauce and other liquid seasonings and mix well

18. Slowly add the previously squeezed vegetable juice and stir vigorously in one direction.

19. Add salt, pepper and oyster sauce and mix well

20. Pour in the fried and cooled pepper oil

21. Mix well

22. Put the vegetable filling in

23. Add some sesame oil and mix well, and the dumpling filling is ready.

24. Knead the sugar-coated dough evenly and roll it into long strips, then pinch it into dough pieces.

25. Sprinkle with hand powder and press flat. Remember to press it upright, otherwise it will not be round.

26. Use a rolling pin to roll out the dumpling skins. My husband was not at home, so I wrapped it by myself, so I rolled out a few more skins at a time, and then rolled them again after wrapping them.

27. Wrap dumplings, cook and eat

After reading my introduction, are you unable to hold back? Do you really want to rush into the kitchen and start making pork, celery and eggplant dumplings right away?