Celery can be put in beef dumpling stuffing. Beef dumpling stuffing is made by preparing beef celery, chopped green onion, 13 fragrant soy sauce, cooking wine and other materials for later use. Celery is washed with leaves, cut into foam and put into salt many times. Celery will come out when it meets salt because of its high water content, so it will be removed directly when it is cut, otherwise it will cause too much water when it is stuffed, and then chopped and added with cold water, or directly squeezed out by hand and put into the pickled beef stuffing.

If you can't eat salty celery, don't add too much salt, just add monosodium glutamate and a little oil and mix well, otherwise the stuffing will taste uneven. The method of beef stuffing is to chop beef or directly use beef stuffing, add chopped green onion, ginger powder, chicken powder, soy sauce and sesame oil, stir evenly clockwise, and then add appropriate amount of pepper water. The beef stuffing made in this way will absorb water and be juicy.

Add diced celery and beef stuffing into sesame oil soy sauce and stir evenly clockwise. When mixing the meat stuffing, you can put the dumpling stuffing in the refrigerator for half an hour, and then make the dumpling skin. When wrapping jiaozi, there won't be too much soup. Beef stuffing needs a small amount of water many times, so it is best to use Chili water to get water for meat stuffing, which can remove the fishy smell of meat and taste better.