Celery and Lamb Dumplings

Choose a mix of fatty and lean lamb for better flavor; dumplings made with all-lean meat lack taste.

Wash and chop the lamb. You can also use a meat grinder, but avoid grinding too finely as it reduces flavor; I always chop the meat by hand.

Add an appropriate amount of five-spice powder, salt, light soy sauce, corn oil, and MSG to the minced meat. Mix in a clockwise direction with chopsticks, stirring quickly until the mixture becomes sticky and can be pulled into strands.

Add chopped scallions and ginger.

Mix well and let it rest for at least an hour.

Now prepare the dough by mixing flour with warm water just below body temperature. Knead until the dough is smooth. The dough for dumplings should be slightly soft and not too dry. Cover with plastic wrap and let it rest for 20 minutes.

Wash the celery and cut it into sections, blanching it in boiling water until it slightly softens, then remove from heat. Avoid overcooking to preserve the celery's flavor.

Drain the celery and chop it finely.

Add the chopped celery to the meat mixture.

Mix thoroughly.

Take the rested dough and knead it again until smooth, then roll it into a smooth log.

Cut the log into small pieces and flatten them for later.

Roll each piece into a small round wrapper.

Place the filling inside.

Fold and pinch the edges together; feel free to shape the dumplings as you like.

I made two different shapes.

As you near the end of wrapping, fill a pot with enough water to cover the dumplings, adding a spoonful of salt to prevent sticking. Once the water boils, add the dumplings, stirring occasionally to prevent sticking to the bottom. Cover the pot and wait for the dumplings to float to the surface, then boil for an additional three times until the dumplings are puffy. Remove from heat and serve.

Dumplings are ready! Fresh and delicious!