Main Ingredients:
Pork leg meat: 400g; Celery: 700g; Black fungus: 80g; Scallions: 4; Flour: 600g; Salt: 6g; Sugar: 4g; Pepper: 4g; Chicken essence: 4g; Oil: 40g; Ginger: 1 piece; Water starch: half a bowl; Water: appropriate amount.
Seasonings:
Soy sauce: appropriate amount.
Taste: Light; Cooking Method: Pan-fried; Time: 45 minutes; Difficulty: Easy.
Steps for making Two-in-One: Pork and Celery Pan-Fried Dumplings
Prepare the ingredients.
Chop the pork, celery, black fungus, scallions, and ginger into small pieces.
Mix flour and water to form a dough, and let it rest for a while.
Add ginger, a little salt, sugar, and a little soy sauce to the pork filling, and stir clockwise until well mixed.
Add celery, black fungus, scallions, salt, sugar, pepper, chicken essence, soy sauce, and oil to the pork filling, and mix well.
Roll the dough into small pieces, and flatten them.
Roll out the dough to make dumpling wrappers, and fill them with the pork filling.
Finished dumplings.
Heat a little oil in a pan, add the dumplings, pour in water starch, cover the lid, and cook over medium-low heat until the water dries up. Then, turn up the heat and fry the dumplings until golden brown.
