How to make celery, pork and shrimp stuffing

1. Add sugar, rice wine, light soy sauce, oil and thirteen spices to the pork stuffing in turn, and stir evenly clockwise. Add another egg and mix well.

2

Wash the celery and blanch it in a pot of boiling water until soft, drain in cold water and chop into pieces, squeeze out the water.

3

Put the live shrimps in the refrigerator for an hour, take them out and pour them into the sink, peel off the shrimp shells, pick out the shrimp lines, wash them and drain the water. Add a teaspoon of salt and a teaspoon of cornstarch, mix well, and let sit for ten minutes. Rinse with clean water, drain, chop into pieces and set aside.

4

Add salted all-purpose flour (plain flour), stir the flour with chopsticks while adding water, until the flour turns into dough but does not stick to your hands, you can knead the dough. The kneaded dough should be slightly hard, cover with plastic wrap and leave for 30 minutes, set aside.

5

Add chopped celery and shrimp paste to the meat filling and stir evenly. Then add olive oil, sesame oil, salt and fish sauce and stir clockwise until evenly stirred. Set aside.

6

Make the dough well, roll it into a long cylindrical shape and shape it into dumplings, dry it into a thick dumpling wrapper with a thin edge on the middle, and wrap it with good dumpling fillings , pure handmade dumplings are formed.

7

The dumplings stuffed with celery, pork and shrimp have thin skins and large fillings. The hand-rolled dumpling skins are smooth and tough. (Delicious and drooling)!