Glutinous rice flour 200g

Celery stuffing

Warm water 160g

How to make soup dumplings

Add warm water to glutinous rice flour

Mix well and make the dough

The dough is ready, but it is not very soft

Take a small ball of dough, which has a size of about 40g, and put it into a pot and boil it

Boil it to cook. Take a small dough, put it into a pot and boil it

Boil it, when the dough floats, it's ready

Break the kneaded dough into small pieces

Put the cooked dough into the pot and mix it well

The dough is very soft and elastic, and can be stretched out

Pull the dough into long balls

Divide it into small pieces of 30 grams or so.

Put the small dosage under your hand and roll it together, if you can't do it, just pick it up and roll it one by one

Minute the meat and add the celery, then add the cooking wine and salt to taste, I've done this before for the caper stuffing, so you can refer to it

Take a rounded dosage, press it down

Wrap it in the celery stuffing

Bundle it up tightly to seal

Take the dough and put it on the table. Remove the extra dough

Roll the dough out

Press the dough down carefully to prevent the filling from coming out

Put the finished pastry in a pan without oil, if your pan isn't non-stick, brush the surface with oil and fry until golden brown on both sides

Take a rounded piece of dough and flatten it

Put the pastry on a plate and fry until golden brown on both sides.