Yes
Step 1
Pick off the leaves from celery.
Step 2
Blanch the celery stems in boiling water and immediately put them in cold water to cool.
Step 3
Chop the celery into fine pieces. If it's very coarsely chopped, you can chop it a little more with a knife. Chopped celery has too much water, so you can use your hands to squeeze the celery dry.
Step 4
Put oil into the wok and pour in the egg liquid. Stir continuously until the eggs are broken into small pieces.
Step 5
If the scrambled eggs are too big, you can chop them into pieces with a knife.
Step 6
Rinse the shrimp skin with clean water.
Step 7
Put oil in the pot, add the shrimp skin and stir-fry for a while, then add the chopped green onion and ginger, stir-fry and turn off the heat.
Step 8
Chop the fungus soaked in advance.
Step 9
Mix the fungus, fried shrimp skin, eggs and celery into one piece.
Step 10
Add salt, monosodium glutamate and pepper powder to the stuffing and mix well.
Step 11
The delicious filling is ready. Also: If you like vermicelli, you can soak the vermicelli until soft and chop into pieces.
Step 12
Add water to dumpling flour and mix into dough, knead until smooth, and let rise for ten minutes. Knead evenly again and roll into long strips, cut into pieces and flatten, then roll into round dumpling wrappers.
Step 13
Put in the fillings.
Step 14
The vegetarian dumpling wrappers should be rolled out slightly larger so that they can contain more fillings.
Step 15
After the water in the pot boils, add the dumplings, use a slotted spoon to dig into the bottom of the pot, and stir gently a few times to prevent the dumplings from sticking to the bottom of the pot.
Step 16
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Then cover the pot and cook for about 20 seconds. After the water boils again, open the lid and gently use a slotted spoon again. Stir the floating dumplings, then add a little cold water, continue to cook until the water boils, and remove with a slotted spoon. Because they are vegetarian dumplings, it is not easy to cook them for too long.
Step 17
Eat dumplings!