2, celery wash clean to remove the leaves, draw off the old tendons, and then chopped chopped.

3, the chopped celery into the pot, add salt, monosodium glutamate, soy sauce, cooking oil and so on, mix well, modulation of dumpling filling are using chopsticks to rotate in one direction.

4, and the noodles, and the amount of flour into the pot, add water slowly mix the flour and water evenly, and not too soft and not too hard, too hard, not only hard to roll the skin is more laborious, and eat the taste is not good, but too soft and easy to make the dumplings are not shaped, the main thing is to figure out their own, to do a lot of hands on the number of.

5. Cutting and rolling. Cut the dough into different pieces, knead it into a long strip, then cut it into small dosages and roll it out.

6, wrapping dumplings, put the appropriate amount of filling into the center of the dumpling skin, first fold the dumpling skin up, pinch the center, and then pinch both sides at once.

7, cook the dumplings in a pot, boil the water and you can put the dumplings in the pot, according to the amount of water, not too much, otherwise the dumplings are easy to squeeze, after the pot is opened, use cool water to beat twice and you can get out of the pot.