Li Jie made "hot noodle steamed dumplings", bite a mouthful of juice and taste, put cold and fry are delicious, look hungry

Steamed dumpling soup is flavorful and fresh, the skin is not hard when eaten cold, Li Jie teaches you and noodles, mixing the filling tips, and watch it for a lifetime!

Hello everyone, today we make a steamed dumpling with celery stuffed hot noodles.

Noodles: 300 grams of flour added to 3 grams of table salt, 150 grams of boiling water added to the flour and stirred well, add 10 grams of cooking oil, and make the dough noodles.

After 30 minutes of dough, knead smoothly into strips, cut into equally sized capsules and flattened.

Wash the celery in boiling water, change color and put it in cold water to cool, dice and chop.

The chopped celery is placed in a clean cage cloth to squeeze out excess water.

Slice the pork belly and chop the puree.

Seasoning: Chop the meat with celery, green onion and ginger, add salt, a small amount of MSG, cooking wine, soy sauce, and cool cooked oil and stir well.

Roll out the dough, add the right amount of meat filling, fold the dough in half and knead tightly.

The two sides of the dough are pinched tightly against each other.

Grease the cage drawer, put the raw embryos, boil the water in the pot, and steam in the steamer for ten minutes.

Out of the pot.

The delicious and juicy steamed dumplings are ready to eat.