Step 2: Prepare materials, and wash beef and celery to control water.
Step 3: Chop the beef into meat stuffing with a knife. When chopping, add a small amount of water for three times, and remove the tendons, so that the meat is tender.
Step 4: Add chopped green onion, Jiang Mo, salt, chicken essence, spiced powder, soy sauce, soy sauce and sesame oil into the minced meat and mix well.
Step 5: Treat celery when the evenly mixed meat stuffing is marinated and tasty.
Step 6: Blanch the celery with water.
Step 7: Dice the blanched celery after controlling the water content.
Step 8: Pour a little salad oil into the cut celery and mix well to prevent celery from juicing.
Step 9: Mix the mixed meat stuffing with celery, stir evenly, and then adjust the amount of salt according to taste.
Step 10: Knead the dough into long strips, and then cut it into small doses with uniform size.
Step 1 1: Roll with a rolling pin into a dumpling wrapper with a thick center and a thin periphery.
Step 12: Take a piece of dumpling skin and fill it with stuffing in the palm, and put as much as possible.
Step 13: Fold the stuffed leather pair into a semicircle, and pinch the middle part firmly.
Step 14: pinch the left and right tail ends first, and then seal the right dumpling skin.
Step 15: similarly seal the left half of the dumpling skin.
Step 16: pinch all the sealing parts and tidy them slightly.
Step 17: After all the packages are wrapped, boil the pot with water and add a spoonful of salt to prevent sticking, put the jiaozi in, and gently push it away along the edge of the pot with a spoon.
Step 18: After the water boils, light a bowl of cold water and cook it. After adding it three or four times repeatedly, the jiaozi floats and swells obviously.