How to make celery and willow leaf fried dumplings

A healthy life is of course inseparable from nutritious food, and nutritious food is of course inseparable from skillful cooking skills. Therefore, we should often learn to cook at home so that our cooking skills will get better and better. Today, the editor will introduce to you the method of celery and willow leaf fried dumplings. Let’s improve your cooking skills quickly!

1. Prepare side dishes. Wash the celery, mushrooms, dried tofu, carrots and fungus separately and set aside

2.12 Pour corn oil into the pot, heat it until it smokes, then turn down the heat and cool it down slightly, then pour in the beaten egg liquid. When the egg liquid just begins to solidify, use chopsticks to break it up into egg pieces.

3.21 Chop the celery (squeeze out the water after chopping), carrots, mushrooms and dried tofu into small pieces. (This step takes some time~~ Dear friends, you must be patient. After many practices, I found that hand-chopped vegetables are definitely more delicious than those minced by machines. Not only can they preserve the original flavor of the vegetables to the greatest extent, but also the nutrients are not lost.)

4.1 Marinate the pork filling with chopped green onion and ginger (if you are not used to it, you can replace it with green onion and ginger water) to remove the meaty smell. Then mix it with all the side dishes, add appropriate amount of salt and MSG, a spoonful of sesame oil, and mix well. (No other seasonings are added.)

5.2 Place the pork filling and all the side dishes in a large bowl. If you have time, it is best to chop the pork filling by hand.

6. Take a dumpling wrapper and place the filling in the center of the wrapper.

7. Fold the two sides of the skin in half but do not pinch it tightly. First push one end to the middle to form a "W" shape, and then pinch it tightly. This way, one end of the dumpling will be slightly rounded and blunt. Next, use the thumb and index finger of your right hand to pinch both sides of the dumpling skin in turn until the entire dumpling is sealed. For the last pinch, do not create any wrinkles, but just pinch out a point, which is the tip of the willow leaf. (I didn’t take a detailed picture of the process because no one helped me. You can read the text and understand it on your own.)

8.1 Put a little oil in the pot, not too much. When putting the dumplings into the pot, dip the bottom of each dumpling in the oil first, making sure there is a little oil on the side facing the pot, so that it does not stick to the pot. Arrange them in order. Cover the pot and fry for 2-3 minutes to make it more golden and crispy.

9.2 Wrapped willow leaf dumplings

10. Then open the lid and pour a proper amount of water along the edge of the pot. Note that it is "pour" rather than "pour", which means do not add too much water. If you add too much water, the fried dumplings will be soft and not crispy enough.

11.What is the approximate amount of water? Just enough to cover 1/4 of the dumplings

12. Cover the pot, turn to low heat, and simmer for 5-8 minutes. During this time, turn the pot to ensure even heating.

13. When you hear the crackling sound in the pot gradually decreases, it means the water inside is basically dry and you can open the lid~~, wow! The bottom of each small fried dumpling is fried until golden yellow, and the skin is translucent. It is served on a plate.

Today’s introduction ends here. I wonder if you have learned how to make celery and willow leaf fried dumplings? So as long as you follow the editor's steps, you will definitely succeed. Come on!