Celery and pork dumplings

The dumpling wrappers I bought—when it comes to dumpling wrappers, I guess people in the south basically buy ready-made ones. At least the family and friends around me don’t make their own, not just because of skill but mainly because it takes too much time.

Minced pork leg meat, add oyster sauce, chicken essence, salt, and light soy sauce, and first season the minced meat.

Use the stalks of the celery, not the leaves, because the leaves have too strong a flavor that the child doesn't like. Chop the celery and add some salt to marinate it and draw out the water.

Then rinse off the surface salt with clean water to prevent the filling from becoming too salty.

Mix the water-drained celery with the minced meat evenly, take a piece of dumpling wrapper and place an appropriate amount of filling on it.

Closing.

Steam on the stove for fifteen minutes.

The steamed dumplings that don't look good are done, but the taste is still pretty good.