If you choose to blanch celery for pork and celery dumplings, you can remove the astringent flavor of celery to make it more tender, and at the same time reduce the amount of water contained in it, so as to prevent too much water from coming out of it when you wrap the dumplings;

If you don't blanch celery for pork and celery dumplings, you can add the right amount of oil to lock in the water, preventing water from coming out during cooking, and preserving the crisp texture of dumplings in the process of cooking. water during the cooking process, and can retain the crisp texture and natural flavor of celery.