The celery in the celery and pork dumpling filling can be blanched, but blanching is not necessary.

Celery and pork dumplings are one of the popular classic Chinese dumpling filling combinations. When preparing celery, some people choose to blanch it, while others just chop it up and use it. The main purpose of blanching is to remove the astringency of celery and make it taste fresher and more tender. At the same time, blanching can also reduce the moisture in celery and prevent excessive water when making dumplings.

However, blanching is not a necessary step in making celery and pork dumplings. If you like the crisp taste and natural fragrance of celery, you can choose not to blanch it. When mixing celery with pork, adding just the right amount of oil can lock in the moisture and prevent the dumplings from becoming watery during cooking.

A variety of ways to eat celery

1. Raw food: Cut the celery into segments or strips and eat it directly. Eating celery raw can retain its nutrients and original flavor.

2. Stir-fry: Cut the celery into cubes or strips, add it to hot oil and stir-fry. You can add meat, seafood and other ingredients to fry together.

3. Cook: Cut the celery into cubes or strips, add water to a pot and cook. You can add salt, pepper and other seasonings to enhance the flavor.

4. Roast: Cut the celery into thin slices or chunks, apply olive oil and spices and bake in the oven. Roasted celery is crispy on the outside and tender on the inside, with a rich flavor.

5. Make soup: Stew celery and other vegetables together to make a nutritious soup. For example, celery chicken soup, celery tofu soup, etc.

6. Cold dish: Cut the celery into shreds, add vinegar, soy sauce, minced garlic and other seasonings and mix well. This is a refreshing and delicious cold dish.