200g celery, 1 radish, 400g mutton stuffing,

Seasoning

Salt, soy sauce, green onion, ginger, cooking wine, sesame oil, flour.

Practice

1. Wash the radish and rub it into the silk, and then put the salt pickle for 10 minutes will come out a lot of water, squeeze out the excess water, and then chopped.

2. celery with boiling water, also the same chopped.

3. Vermicelli soaked and chopped.

4. Put the above ingredients and meat mixture together, add salt, cooking wine, chopped green onion and ginger, dumpling filling seasoning, sesame oil, soy sauce and mix well.

5. Pour the noodles into a bowl and mix them with warm water. The noodles should not be too hard or too soft, and when they are ready, knead them for a while, and then wrap them in safety film and let them wake up for a while.

6. Knead the noodles into long strips and cut them into equal-sized pieces.

7. Roll out the dough into small round pieces.

8. Put the filling.

9. Wrap the dumplings.

10. Put the right amount of water in the pot, pour in the wrapped dumplings after the water boils, and then add 3 times a small spoon of cold water, and then boil again after the visible dumplings have floated out of the water, turn off the heat, and fish out the dumplings with a slotted spoon.