Main Ingredients:
Celery: 250g; Ground Pork: 350g; Flour: 400g; Water: 220g.
Seasonings:
Oil: Appropriate amount; Salt: Appropriate amount; Ginger: Appropriate amount; White Pepper Powder: Appropriate amount; Corn Starch: 3 tablespoons; Chicken Essence: A little; Fresh Soy Sauce: A little; Vinegar: Appropriate amount; Sugar: Appropriate amount; Sesame Oil: Appropriate amount; Sichuan Pepper Oil: A little; Chili Oil: Appropriate amount; Roasted White Sesame Seeds: Appropriate amount.
Taste: Salty and Fresh; Cooking Method: Boiling; Time: One hour; Difficulty: Ordinary.
Detailed Steps for Cooking Celery and Pork Dumplings
Wash the celery, blanch it in boiling water until soft, then cool it in cold water, squeeze out the water and chop it into small pieces.
Add ginger to the ground pork, then add water (about 20g) in several portions, stir the pork in one direction with chopsticks, and wait for the pork to absorb the water before adding the next portion. This will make the dumpling filling more tender and smooth.
Add the chopped celery, salt, white pepper powder, cooking oil (about 8g), chicken essence, and 3 tablespoons of corn starch to the pork filling, and stir the filling in one direction with chopsticks until it becomes sticky. Then, put the dumpling filling in the refrigerator for later use.
Add 1g of salt to the flour, pour in 220g of water and knead the dough. Cover the dough with plastic wrap and let it rest for 10 minutes. Then, knead the dough until it becomes smooth, divide it into 3 equal parts, and roll each part into a long strip. Sprinkle some flour on the strips to prevent sticking, cover them with plastic wrap, and let them rest for 20 to 30 minutes.
Take one rested dough strip and roll it into a thin and long strip.
Cut the strip into even small pieces.
Flatten each small piece and sprinkle some flour on it.
Roll each piece into a round dumpling wrapper.
Place the pork filling in the center of the dumpling wrapper.
Fold the wrapper in half and then fold the left and right sides to create several pleats.
Repeat the process to make all the dumplings.
Add a little salt to boiling water, then add the dumplings and cover the pot. Cook until the water boils again, then add half a bowl of cold water. Repeat this process three times until the dumplings are cooked.
To make the dipping sauce for the dumplings, mix a little fresh soy sauce, vinegar, sesame oil, a little Sichuan pepper oil, sugar, chili oil, and roasted white sesame seeds (forgot to add them in the picture) according to your own taste.
Enjoy your delicious Celery and Pork Dumplings!
