1. first tuned dumplings of the surface, the basin to prepare the right amount of flour, add 1 tsp of salt, increase the gluten of the surface, and then use cool water to adjust the surface, a little less, add a small number of times, to prevent the water down more than a moment, with the cool water to adjust the surface of the more sinewy, kneaded dough, and put aside to wake up for 20 minutes. 2. pork chopped into a meat filling, like to eat a little bit of flavor can be used in front of the elbow meat, don't like to eat the fat can be used to the loin, the pork chopped by yourself to eat more clean and safe, and the chopped meat add a proper amount of salt, pepper, soy sauce, and then add a few more times to prevent a water pouring more than one. Mince your own meat to eat more clean and rest assured, chopped meat filling add the right amount of salt, pepper, soy sauce, oyster sauce and mix well after marinating for 10 minutes. 3. celery washed and removed the leaves, the first with a knife to shoot a little bit, and then cut fine, with a knife to shoot over the celery is easier to cut fine, wrapped out of the dumplings texture is also better. Then take a piece of clean gauze and wrap it around the finely chopped celery, and squeeze the water out of the celery. 4. Mushrooms are washed, chopped finely and minced, and the celery stuffed dumplings are stuffed with mushrooms, which is extraordinarily flavorful, and you can't forget it after eating it for a while. Blanched fungus cut fine chopped, scallions cut scallions. 5. cut celery, mushrooms, fungus and scallions together into the marinated meat, add 2 spoons of vegetable oil and mix well, the first oil is in order to lock the celery and mushrooms in the water is not lost, packaged not easy to get out of the water, mix well and then add a little salt, chicken broth powder and sesame oil for seasoning, and then mix well, the stuffing will be adjusted, the salt should be put less, because we have been in the marinade when the dumplings are made, the salt should be less, but the dumplings should not be put in the water. Because we marinate the meat filling has been added salt. 6. Wake up the dough rolled into a long strip, cut into small equal-sized doses, rolled into the middle of the slightly thicker around the thin dumpling skin, and then wrapped in the filling, with their own good techniques to wrap up. 7. Add a little bit more water in the pot, the water boiled and then put into the dumplings, point 2 times the water rolled 3 open, and watched dumplings floated up, fat bulging on the cooked, served out of the plate to enjoy! The first thing you need to do is to make sure that you have a good idea of what you're doing.