Celery is a common vegetable in our daily life. It is not only rich in vitamins, but also has the functions of expelling wind and promoting diuresis, moistening lung, relieving cough and lowering blood pressure. Can be said to be a healthy and nutritious vegetable. There are many ways to make celery, such as fried meat, cold salad, stuffing and so on. Today, I will share with you a home-cooked celery and pork stuffing jiaozi!

First, mix the flour before wrapping jiaozi, prepare 500 grams of flour, and then add 250g grams of cold water to the flour. Generally, the ratio of jiaozi powder to water is 1:0.5-0.6. Don't add water to the flour at a time, slowly add it one by one, stir it while adding it, first stir it into a big floccule, then knead it into a smooth dough, and finally cover it and wake it up for half an hour.

Let's start mixing the stuffing when we wake up! Prepare 500g pork stuffing (the ratio of fat to thin is preferably 3:7) and 250g celery. Then chop up the meat I bought. Chop the meat I bought outside before. I always feel that the meat outside is not too broken. Everyone looks at personal preferences!

Chop, put in a pot, and put in soy sauce, soy sauce, oyster sauce, salt, pepper powder, chicken essence and sesame oil.

Then cut some chopped green onion and ginger and put them in the meat.

Finally, after pouring some hot oil, stir in one direction, stir more, and stir for later use.

Wash celery and cut it in the middle with a knife.

Then boil the water in the pot and blanch the celery first. The blanching time of celery should not be too long, and it takes 6-7 months to ripen 1 minute!

Take it out quickly after cooking, soak it in cold water, then cut it into small pieces on the chopping board and chop it up. Next, chop the celery, put it in the pot, and then squeeze the water out of the celery with your hands or gauze!

Let's put the squeezed celery and the stirred meat together.

Stir, stir, stir well, and our celery stuffing will be ready.

At this time, our face almost woke up. Put it on the panel and rub it hard to make it smooth. If the dough is too big, cut it into small pieces with a knife first.

Then take one of them, knead it a little, knead it into a long strip, and then cut it into small doses with a knife.

First roll the skin, then wrap the jiaozi, and finally this is our wrapped jiaozi, with thin skin and big stuffing.

Finally, this is what we did, jiaozi. A bite is delicious.

This is how celery is made. My children love it very much, and they can eat more every time.