Celery and pork dumplings
2024-04-04 18:41:42 3311
Today, passing by the vegetable market, I saw celery. It was grown by an old lady herself and it was really fresh. I bought a few for just over 1 yuan. Buy some more meat filling, without much ado, serve dumplings directly, and then have a bowl of dumpling soup. "The original soup turns into the original food," and don't even exchange it for immortals. Many people may not know what the red liquid underneath this dumpling is, but it is actually a type of vinegar juice. Zhejiang red vinegar, a unique specialty of Zhejiang, is brewed from rice as a raw material because it is mainly produced in the Zhejiang region and is naturally fermented in the natural environment. The color is as bright as a rose, the sour taste is soft and long-lasting, fresh and slightly sweet, and the vinegar aroma is pure. It is a top-quality vinegar. The vinegar has a transparent rose red color, so it is also known as "Zhejiang vinegar" or "red vinegar", which has a significant difference in flavor from aged vinegar and other types of vinegar. The color of Zhejiang vinegar is light red and transparent, while the color of aged vinegar is thick. When dipping in dumplings and eating seafood, this bright and slightly red rice vinegar is always used. Zhejiang vinegar, along with Zhenjiang fragrant vinegar, Shanxi aged vinegar, and Baoning vinegar, are collectively known as the "Four Famous Vinegars" in China
Details of ingredients
Technique
Steps to make Celery and pork dumplings
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1. Wash celery and blanch it with boiling water, then cool it and drain it![]()
2. Wash celery and blanch it with boiling water, then cool it and drain it![]()
3. Chop the scallions and ginger finely, add one spoonful of salt, one spoonful of cooking wine, two spoonfuls of light soy sauce, one spoonful of dark soy sauce, one spoonful of thirteen spices, and an appropriate amount of celery juice. Stir all ingredients evenly.![]()
4. Chop the celery and squeeze out the water before putting it into the meat filling. Add peanut oil and stir evenly in one direction.![]()
5. Rub the dough and roll out the skin, and use the dough with eggs to make dumpling skins, which are chewy and not easy to boil.![]()
6. Cut small squeezers and roll them into pieces![]()
7. Roll the medicine into a thin dumpling skin and wrap it with filling to make dumplings.![]()
8. Seal the mouth properly.![]()
9. Wrap all the dumplings one by one.![]()
10. Cooking dumplings is very simple. Bring the water to a boil (more water to avoid sticking to the pot) and put the dumplings in. After boiling, order cold water once, then boil again and repeat the order. After boiling, remove the lid and continue boiling for 1-2 minutes until the dumplings float![]()
11. Eating dumplings with dipping sauce is essential, but it can be simple or complex. A few simple cloves of garlic and a little Zhejiang red vinegar are enough
