Chinese Celery Dumplings

Twenty years ago, for the northerners of Chinese, CCTV’s Spring Festival Gala and dumplings were two essential elements for Chinese New Year. Perhaps the way people celebrate the Spring Festival has changed a lot now, but eating dumplings in the New year have been deeply embedded in the minds of every northerner.

As a northerner who came to the south,  dumplings have many meanings for me, such as home, reunion, celebration. In a way, it can also represent the Chinese diet. Dumplings are my dietary memories that I can’t forget. For the new year and festivals, making dumplings is one of the things I must do. Although it takes more time, the process of making and tasting makes me so happy.

Cooking notes:

  • Add an egg when making the dough, the dumpling skin is not easy to break
  • I prefer to serve with sauce that only include vinegar and chopped garlic, you can choose chilli paste, soy sauce or others you love

Ingredients:

make a dough steps

Make the dough: 390 gram flour, 1/2 cup water, one egg

For the filling:

  • 350 gram (about 0.85lb.)pork chopped, (Fat pork to lean  pork ratio 2: 8, if you don’t like fat, it is ok to just  use lean)
  •  About 1lb. celery, Remove leaves and roots, chopped
  • 50 gram scallion, chopped(about 1/5 cup)
  • 5 gram ginger, chopped (about 1 teaspoon)
  • 1 tablespoon light soy sauce
  • 1/4 teaspoon pepper powder
  • 1 teaspoon salt
  • 2 tablespoon oil
  • 1/4 teaspoon sugar(optional)

Instructions

  1. add flour to a big bowl, add breaded egg , While stirring, slowly add water, and finally knead into a dough(the amount of water is based on the water absorption of different flours, not too soft), let it rest for 20-30 miutes.
  2.  mixed chopped celery, ginger, scallion, all the seasonings, tirring slowly untill well mixed
  3. Take ne part of the dough, knead it into a cylinder, divide it into multiple small cylinders, flatten it, and make them into wrappers with a rolling pin

4.Add  the right amount of stuffing on each wrapper ,fold the skin in half, and squeeze the edges , make about 50 dumplings.

5.Boiled water, add dumplings, boil the dumplings until the dumplings bulge, about 7-8 minutes, fish out, turn off the heat.

6.Serve with the sauce.

celery dumplings in a plate, sauce

Celery dumplings

Prep Time 1 hr
Cook Time 1 hr
Course Main Course
Cuisine Chinese
Servings 4

Ingredients
  

  • 390 gram flour, 1/2 cup water, one egg

  • 350 gram pork chopped, (Fat pork to lean  pork ratio 2: 8, if you do n’t like fat, it is ok to                                        just  use lean)

  •  About 1lb. celery, Remove leaves and roots, chopped

  • 50 gram scallion, chopped

  • 5 gram ginger, chopped

  • 1 tablespoon light soy sauce

  • 1/4 teaspoon pepper powder

  • 1 teaspoon salt

  • 2 tablespoon oil

  • 1/4 teaspoon sugar(optional)

Instructions
 

  • add flour to a big bowl, add breaded egg , While stirring, slowly add water, and finally knead into a dough(the amount of water is based on the water absorption of different flours, not too soft), let it rest for 20-30 miutes.

  • mixed chopped celery, ginger, scallion, all the seasonings, tirring slowly untill well mixed

  • Take ne part of the dough, knead it into a cylinder, divide it into multiple small cylinders, flatten it, and make them into wrappers with a rolling pin



  • add  the right amount of stuffing on each wrapper ,fold the skin in half, and squeeze the edges , make about 50 dumplings

  • boiled water, add dumplings, boil the dumplings until the dumplings bulge, about 7-8 minutes, fish out, turn off the heat


  • serve with the sauce.

 

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