Don't Miss This Dish in February! Make Dumplings with It – It's Even More Fragrant Than Leeks or Chinese Herbaceous Plants!
Don't blanch celery when making dumplings; many people do it wrong, which is why the dumplings aren't fragrant or flavorful.
Hello everyone, here is JianShi Ji! In February, the arrival of the Rainy Festival, the earth is recovering, flowers blooming, may the rain wash away the dust and disease, and bring everyone a beautiful world! On this spring occasion, various seasonal vegetables are also available.
In the winter-spring transition season, celery is the most suitable vegetable to use for making dumplings, both in terms of texture and flavor, it's unparalleled.
Dumplings are familiar to everyone, born thousands of years ago, it is a genuine Chinese flavor!Dumplings are like life, age is the skin, experience is the filling, sweet, sour, bitter and spicy are all the flavors of life.Even after traveling across the Jiangnan River and tasting exquisite delicacies, what I miss most is the bowl of dumplings my mother made, it’s the taste of home!
Although celery dumplings seem simple – chop, mix, boil – they're not!To make delicious celery dumplings, the filling is key, but the dough is equally important.Today, Jian will talk about celery entering the filling, and those who like it can collect it!
Ingredients needed: celery, pork, scallions, ginger, soy sauce, oyster sauce, black pepper, eggs, salt, scallion oil.
Method: 1: Chop the pork into a filling, add scallions and ginger, oyster sauce, soy sauce, salt, chicken powder, and black pepper, and mix well, marinate for 30 minutes.
2: Wash the celery, remove the old fibers, chop it into minced pieces, sprinkle salt, and marinate for a while, then squeeze out the water.
3: Mix the celery and meat filling, add a live egg, scallion oil, and stir well.
4: Mix flour, eggs, salt, a little starch, and an appropriate amount of water, cover with plastic wrap, and let it ferment for 30 minutes.
Technical skills summary:
1: When selecting celery, try to choose a softer one; if you use an older one, you must remove the old fibers, which will improve the texture.
2: Celery does not need to be blanched; sprinkle salt and marinate for a while, then squeeze out the water, you can use it.
3: The marinating time for the meat filling should not be less than 30 minutes, otherwise it will not be flavorful; everyone must remember this!
4: When adjusting the filling, add a live egg, which can increase nutrition and lock in moisture.
Chef’s tips:Whether it’s celery dumplings or celery buns, the most taboo thing is to directly adjust the filling; you must add this step of marination, not only will the celery be greener but also more flavorful.
Also, when adjusting the meat filling,To make it tender and juicy, you can add water, such as flower pepper water or ginger water, until it forms a gel, which is the best effect!
In February, it’s more fragrant to make celery dumplings than leeks or Chinese herbaceous plants; my family eats them 3 times a week; try it yourself!Today’s culinary tips are shared here!
If you find it helpful,Please like, forward, and follow; if you have different opinions, please leave a comment or private message to Jian, and we will discuss it with you.Thank you for reading, thank you for being here……”
