1. celery leaves, wash, blanch with boiling water, fish out a cool water, drain the water and cut into fine, in the squeeze out the water in the celery.

2. Onion, garlic, ginger minced spare.

3. Pork minced into a puree, add sesame oil, garlic, soy sauce, salt in one direction and beat well.

Pork and celery dumplings

4. Then put the minced green onion and celery into the meat mixture, and continue to stir until uniform, and the pork and celery dumpling filling is ready.

5. Take a dumpling skin and put it into your hands, put in the right amount of filling.

6. Place the dumpling skin on top of each other, pinch in the center, and then gradually pinch from the right end to the center, and similarly from the left end to the center, making a crescent shape.

7. Wrap all the pork and celery dumplings in the same way as above.

8. Add enough water to the pot, bring it to a boil and stir with a spoon before adding the dumplings. Then push the bottom of the pot with a spoon, cover the pot, and wait until the water boils again and the dumplings float to the surface

,Beijing green onions chopped.

2, ginger slices add a little water with a cooking machine to break, filter the ginger residue standby; or directly into the ginger minced.

3, celery picked clean and washed in boiling water blanch until soft.

4, fish out to cool and cut into granules.

5, hand squeeze the water (do not squeeze excessively dry, will affect the taste).

Specific method

1, add an egg to the minced meat.

2, add the appropriate amount of ginger juice (or minced ginger), stirring first until the egg and ginger juice is completely absorbed into the meat.

3, add appropriate amount of dark soy sauce, soy sauce, cooking wine, salt, sugar.

4: Add the chopped green onion and stir until the meat is flexible.

5, add celery, season with green onion oil, continue to stir well.

6, seasoned filling, if you have time, can be placed in the refrigerator for more than 30 minutes to make it more flavorful.

7: 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.

8: Take the appropriate amount of dough and roll it into a long even strip, cut into small doses.

9: Roll out the small dosage into dumpling skin.

10: Take the appropriate amount of filling and put it into the center of the dumpling skin.

11: Pinch the center of the dumpling skin, and then use your right and left thumbs and forefingers to press down on the edges of the skin, squeezing to close the skin completely. (If you are a novice, you can prepare a bowl of water and dip your fingers in the half-circle of the dumpling skin to make it easier to pinch)

12. Arrange the dumplings one by one on a plate sprinkled with flour.

Boiling Dumplings

Boil the water, add cold water, add the dumplings, wait for the water to boil again, and then pull out the dumplings (you can repeat this by adding cold water twice).