Pork and celery dumplings

Add the minced onions and ginger into the minced meat, add light soy sauce, dark soy sauce, chicken essence and salt

Stir in one direction

Wash celery

Cut the celery into small pieces and add it to the mixed meat filling (if you don’t want the meat filling to be too watery, you can marinate the celery with salt first), stir evenly

Mix flour and water to form a dough and let it rest for half an hour

Roll the dough into a long strip, cut into small pieces of suitable size, flatten and roll out

Take an appropriate amount of meat filling and place it in the middle of the dumpling skin

Hold it with your left hand and fold the dumpling wrapper in half with your right hand

Pinch the right opening toward the middle

The same steps on the left as on the right

Just check whether the dumpling wrappers are tight

After wrapping the remaining dumplings

Put the finished dumplings into the pot and cook them, and then you can eat them

Overview

Tags

Ingredients

Steps