Celery and Mushroom Dumplings

The climate is dry in autumn, and people often feel dry, breathless, upset, and physically unwell. Eating celery regularly can help clear away heat and detoxify, cure diseases and strengthen the body. People with excessive liver fire, rough skin, and those who often suffer from insomnia and headaches can eat more.

Ingredients

Ingredients: 500g pork, 200g celery, 500g flour, auxiliary ingredients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of onions, appropriate amount of thirteen spices, appropriate amount of oyster sauce, appropriate amount of chicken essence, appropriate amount of shiitake mushrooms

Steps

1. Chop pork, ginger and green onions together into filling.

2. Wash celery and shiitake mushrooms, drain and chop into small pieces.

3. Add vegetables and meat, salt, light soy sauce, thirteen spices, minced green onions, oyster sauce and chicken essence and stir evenly.

4. Flour and dough.

5. Cut into small pieces.

6. Flatten and roll into round dumpling wrappers.

7. Put fillings into the round wrapper and pinch to seal.

8. Wrapped dumplings.

9. Add water to the pot and bring to a boil. Add the dumplings and boil. Dot the water three times in the middle and take them out when they are cooked.

Tips

Many families only eat the stems and not the leaves when eating celery, which is extremely unscientific; because the nutritional content of celery leaves is much higher than that of celery stems. Nutritionists once conducted 13 nutritional tests on celery stems and leaves, and found that 10 of the indicators in celery leaves exceeded those of the stems. Among them, the carotene content in the leaves is 8 times that of the stems; the vitamin C content is 13 times that of the stems; vitamin B1 is 17 times that of the stems; the protein is 11 times that of the stems; and the calcium is 2 times that of the stems. It can be seen that the nutritional value of celery leaves cannot be ignored.