Homemade Recipe for Celery Mutton Dumplings
Mutton It is most suitable for winter consumption, enhancing our resistance. Eating mutton alone can be rather bland,so it's good to add crispy celery.? Today's recipe we are sharing is precisely this dish - Celery Mutton Dumplings.Dumplings. Guaranteed to keep you warm all winter!
Celery Mutton Dumplings
Main ingredients:Onion 50 grams, Flour 600 grams, mallow root celery 200 grams, mutton 400 grams.Auxiliary ingredients: rapeseed oil (or peanut oil) 13 grams, salt 8 grams, pepper powder 3 grams, soy sauce 3 grams, monosodium glutamate 2 grams, ginger 3 grams, clear egg white 60 grams, water 240 grams. Steps:
1. Knead the flour with egg whites (optional) and water to make a smooth dough, wrap it in a plastic bag and let it rest for 30 minutes. Clean and wash the mallow root celery, remove the leaves and chop them finely.Pepper 2. Chop the onion, mince the ginger, grind the mutton into meat paste, mix with ginger, pepper powder, soy sauce, monosodium glutamate, then add chopped onion, mix well, then add chopped celery and mixed oil, finally add salt and mix.3. Knead the dough again, roll it into a long strip, cut into small pieces, flatten them to make small round sheets, add meat filling, wrap into dumpling shapes. 4. In a pot, boil water over high heat, drop in dumplings, when they float up, add a little cold water and bring to a boil again, until the dumplings puff up, then remove from the pot.Tips: 1. Using egg whites for kneading makes the dumpling skin firm and chewy, delicious without breaking.Flavor 2. Don't add too much mallow root celery; it's just for flavoring, while celery is the main ingredient.3. Choose tender celery with a deep green color and strong taste if possible, preferably from Xinjiang. If you can't find mallow root celery, ordinary celery can be used as a substitute.Egg Clear egg whites 60 grams, water 240 grams
Method:
1 Mix flour with egg whites (optional), add water to form a smooth dough. Wrap in a plastic bag and let it rest for 30 minutes. Clean the celeriac, remove leaves, and chop into fine pieces.
2 Peel the celeriac and finely chop it, mince the ginger. Chop the mutton into meat paste, add ginger, black pepper powder, soy sauce, monosodium glutamate (MSG), mix well. Add chopped celeriac, chopped celeriac leaves, stir in toasted rapeseed oil, then season with salt.
3 Knead the dough again, roll it into a long strip, divide into small portions, flatten each to make small round sheets, add meat filling, and fold into dumpling shapes
4 Fill a pot with cold water Heat on high Boil. Add dumplings, cook until they float. Add a little cold water, bring back to boil, cook until the dumplings expand and are fully cooked.
Tips:
1 Using egg whites in the dough makes the dumpling skin firm and chewy, tasty without breaking Dumpling wrappers Are delicious with a strong flavor
2 Don't add too much celeriac; it's just for seasoning. Celeriac leaves are the main ingredient.
3 Use tender celeriac if possible, preferably those with dark green and strongly flavored stalks from Xinjiang region. If you can't find celeriac, ordinary celery can be used as a substitute.
