1, salt dehydration is feasible in theory, but no one has done it in my hometown. Generally, celery is blanched in boiling water, then squeezed a little, chopped and made into dumpling stuffing (salt seems to be more troublesome)

2, water celery is more fragrant, suitable for jiaozi, celery (celery) is generally used for cooking (there is a lot of water, so you need to dehydrate and waste when you make jiaozi, celery itself is not as fragrant as water celery)!

3, pork jiaozi, remember not to add sesame oil, boil the vegetable oil to cool, and then put it in the dumpling stuffing! It tastes particularly delicious, probably the perfect combination of lean pork and fat pork. Personally, I prefer to suggest that you put as little fat as possible (because jiaozi will be boring), and one more thing, it is best to cut minced meat by hand, so that jiaozi will be awesome! When making dumpling stuffing, you must stir it evenly in one direction! I don't think it's fish oil, maybe it's steamed fish sauce! I haven't tried. You can try fresh, but this oil is salty, so add less salt.

4, under normal circumstances, a catty of meat can be put 1-2 teaspoons! The boiled stuffing is flesh-colored (micro powder)! Too much soy sauce will take away the smell of celery and pork! Some friends don't even put soy sauce, keep the original flavor!