Celery Pork Dumplings

Chop the pork into minced meat (homemade filling is definitely more flavorful!).

Wash the celery, remove the leaves, and cut it into small pieces.

Wash the green onion and ginger, then chop them into scallions and minced ginger.

Place the minced pork in a large bowl and crack in one egg.

Add the chopped scallions and minced ginger along with salt.

Stir in one direction until the meat mixture is sticky and elastic (well mixed).

Take a dumpling wrapper and place it in the palm of your hand. Add the prepared celery pork filling in the center and moisten the outer edge of the wrapper with a little water (to help seal it).

Fold the dumpling wrapper in half.

Using both hands, push the outer edge of the wrapper with your left hand to create pleats while pinching it tightly with your right hand.

Continue to push and pinch until the entire edge is sealed; your dumpling is ready. If this method is too complicated, you can simply press both sides of the wrapper together with your hands (this is quite common in northern China and is faster).

Complete all the dumplings.

To cook the dumplings: Fill a pot with enough cold water and bring it to a boil. Add a teaspoon of salt, then add the dumplings. Gently push them with a spoon to prevent sticking. Cover the pot and cook until boiling. Add half a bowl of cold water, cover again, and bring to a boil. Add another half bowl of cold water; once it's boiling again, uncover and cook for about one minute. Once the dumplings float to the top, they are cooked and ready to enjoy!