Jiaozi can be blanched or not. Each has its advantages and disadvantages. I suggest you choose according to your personal taste. Among them, most of the flavor of Oenanthe javanica can be removed by blanching, and the blanched Oenanthe javanica is not easy to produce water in the process of wrapping jiaozi, but its taste is not so fresh and tender; However, the taste and nutritional value of water celery without blanching are relatively high, but the taste of water celery is relatively heavy, which is not acceptable to everyone, so it is necessary to control the moisture before wrapping jiaozi.

If you want to wrap water celery in jiaozi to make it delicious, you can add water celery and pork according to the ratio of 1: 1, so that the stuffing will be moist and not dry. It is suggested that you can choose pork with 3 points fat and 7 points thin, and finally add appropriate seasoning according to your personal taste. Because the rhizome of Oenanthe javanica is hard, it is suggested to chop the Oenanthe javanica slightly when wrapping jiaozi, so that it will be softer and less likely to be boiled when wrapping jiaozi.