How to mix celery, pork, dumpling filling

The key to preparing celery, pork, and dumpling filling lies in the ingredient ratio and seasoning techniques. It is important to pay attention to five key steps: celery processing, meat filling selection, seasoning balance, stirring techniques, and deodorization to enhance flavor.

1. Celery Processing

Fresh celery needs to first remove the leaves and old stems, chop them up, then marinate with salt for ten minutes and squeeze out the water. Celery leaves can retain some of them to add fragrance, and the squeezed vegetable juice can replace some of the filling water. It is recommended to pat the thick fiber stem with the back of a knife before cutting to avoid affecting the taste.

2. Meat filling selection

It is recommended to use hand chopped pork forelimbs with three fat and seven lean fillings, as machine ground meat can easily damage muscle fibers. Frozen meat filling needs to be completely thawed before use. Scallion ginger water can be added to the meat filling and stirred clockwise until it absorbs water and becomes full, presenting a viscous and brushed texture.

III. Seasoning Balance

Mix 500g of meat filling with 5g of salt as the base, supplemented with light soy sauce for freshness, dark soy sauce for color enhancement, and white pepper to remove fishy smell. Celery has a high water content and requires less liquid seasoning. Sugar can neutralize bitterness but should not exceed 3 grams. Suggest adding seasonings in batches to observe the condition of the filling.

4. Mixing Techniques

Meat and vegetables need to be seasoned separately before mixing, and crushed celery needs to be mixed with sesame oil and water. Using a stacked mixing method to avoid water discharge, and finally adding eggs or starch to increase viscosity. Stir until the filling can be inserted vertically without tipping over with chopsticks, which is considered successful.

5. Removing fishy smell and enhancing aroma

In addition to regular scallions and ginger, dried mushrooms or shrimp skin soaked in water can be added to enhance the freshness. Sichuan pepper oil is more suitable for removing fishy odors in dumpling filling than cooking wine, and a small amount of oyster sauce can make the meat filling more oily. When the proportion of fat is low, an appropriate amount of lard can be added to improve the taste.

The prepared filling should be refrigerated and left to stand for half an hour to allow the flavors to blend. Before packaging, mix well again. It is recommended to boil celery and pork dumplings in water instead of frying. Boil the dumplings in water and add cold water three times to ensure that the filling is fully cooked. The remaining filling can be expanded into other dishes by adding tofu or vermicelli. Pay attention to separating raw and cooked to avoid contamination. It is recommended to roll the dumpling wrappers in a medium thick and thin edge style, which can better lock in the juicy filling. When consumed, pairing with garlic paste vinegar or chili oil can enhance the flavor level.