1. Prepare the required ingredients.

2. Add a little starch and water to the shrimps, scrub them clean, and remove them to control water.

3. The dried shrimps are crushed by pressing with the back of a knife, so that the processed shrimps have elasticity and good taste.

4. Wash celery, blanch it in boiling water for 2 seconds, take it out, cool it and chop it into pieces.

5. Wrap the celery with clean gauze and squeeze the water slightly. Never throw away the squeezed water, it will be useful later.

6. Stir the extremely fresh soy sauce, soy sauce, white pepper powder and shredded ginger in the meat stuffing according to the ratio of 3: 2: 1 until the seasoning is absorbed (don't stir in circles to avoid getting excited).

7. Add a little celery juice to increase the tenderness of the stuffing.

8. finally, add chopped celery, shrimps and sesame oil and mix well.

9. Take a piece of dumpling skin and fill it with a proper amount of stuffing.

1. Fold both sides to the middle and pinch the edge.

11. Bend the edge of jiaozi to the middle, and finally knead the corners at both ends to form an ingot.