Mainly I think it is the filling ratio2 Ingredients celery, minced pork (preferably chopped with a knife to have texture), Beijing green onions, eggs, ginger, flour (or use ready-made dumpling skin), water.3 Seasoning soy sauce, soy sauce, cooking wine, salt, sugar, green onion oil (or sesame oil) monosodium glutamate (MSG), cooking oil, sesame seeds.4 Ingredients Processing ginger and green onion minced. Ginger slices add a little water with a cooking machine to break, filtered ginger residue spare; or directly cut into ginger minced. Celery pick clean and wash and boil in boiling water until soft. Remove from the water and let cool, then cut into dices. Squeeze out the water with your hands (don't squeeze it too dry, it will affect the texture).5 Specific method Add an egg to the minced meat. Celery Pork Dumplings Add the appropriate amount of ginger juice (or minced ginger), stirring first until the egg and ginger juice are completely absorbed into the meat. Add appropriate amount of dark soy sauce, light soy sauce, cooking wine, salt and sugar. Add chopped Beijing green onion and stir until the minced meat has some elasticity. Add celery, season with green onion oil and mix well. If you have time, put the stuffing into the refrigerator for more than 30 minutes to make it more flavorful. Knead the flour with water to form a smooth dough (the amount of water is about 50-60% of the flour) and relax for 31 minutes. After that it's dumpling wrapping oh.