1. Raw material preparation: 300g celery, 300g cabbage, 500g flour, 200g pork stuffing, 200g beef stuffing, appropriate amount of thirteen spices, appropriate amount of first-grade fresh soy sauce, appropriate amount of salt, chopped green onion, appropriate amount of ginger, appropriate amount of sesame oil, pork Appropriate amount of oil, appropriate amount of sunflower oil

2. Add appropriate amount of boiled water to flour and mix into dough, cover with plastic wrap and let rise for 20 minutes before use.

3. Add the meat fillings and simmer for about 10 minutes, then add cooked soybean oil and a small amount of boiled water, and stir clockwise.

4. Chop celery and cabbage, add appropriate amount of refined salt, soak in water for 10 minutes, and then squeeze out excess water.

5. Add the squeezed-out celery and cabbage to the prepared pork filling, and stir clockwise.

6. Divide the dough into evenly sized dumplings and roll the dough into a round shape.

7. Place the wrapped dumplings on the curtain to prevent them from sticking.

8. The steaming hot dumplings are ready.