Can be blanched or not. If you blanch the celery, you won't have the flavor, and blanched celery just doesn't come out easily. I'm not sure if it's a good idea, but I'm sure it's a good idea to get the water out of the celery, so that the filling can be fine. But the water from the celery is not thrown, put him into the meat, otherwise the meat will be very dry, and the seasoned meat will not taste good. The flavor and nutrients of the celery will not be lost. But not all the water from the celery need to be put into the meat, depending on the situation. At the same time you can put a carrot to increase the nutrients.

Pork and celery dumplings practice:

1, the flour and water into a dough to wake up

2, the pork into a meat mixture

3, celery and salt to kill the water, and then cast the water to remove the salt to clench dry,

4, will be put into a pot to add soybean oil, salt, thirteen spices, chicken, soy sauce, sesame oil, onion, ginger, pepper, in the appropriate amount of water. In add celery color pepper mix well

5, will wake up the dough kneaded a few cut into a squeeze press flat

6, rolled into a cake

7, put the filling

8, wrapped up