How to Make Delicious Celery and Beef Dumplings at Home?

Q1: Can I substitute chicken for beef in this recipe?
A1: Yes, chicken can be used as a substitute for beef in this recipe.

Q2: Is there a vegetarian option for these dumplings?
A2: For a vegetarian version, you can omit the beef and increase the quantity of vegetables like mushrooms or tofu.

Q3: How do I know when the dumplings are fully cooked?
A3: The dumplings are cooked when they float to the surface of the boiling water and the skins become translucent.

Q4: Can these dumplings be frozen for later use?
A4: Yes, you can freeze the uncooked dumplings on a tray and then transfer them to a freezer bag for long-term storage.

Celery and Beef Dumplings


  • Beef: 400g
  • Celery: 500g
  • Egg: 1
  • Carrot: 1
  • Sichuan Peppercorns: A pinch
  • Sesame Oil: 3 tablespoons
  • Light Soy Sauce: 2 tablespoons
  • Dark Soy Sauce: 5-6 drops
  • Salt: To taste
  • Onion: 1/3
  • Green Onions: 2
  • Ginger: 1 slice
  • Cooking Wine: 1 tablespoon
  • Black Pepper Powder: To taste
  • Bamboo Shoots: 1
  • Asparagus Shoots: 2-3 stalks
  • Dumpling Wrappers: 80 pieces
  1. Finely chop the celery. Scramble the egg and soak dried shrimp in warm water until soft.
  2. Mix the scrambled egg with chopped celery and chopped shrimp. Add chicken stock, five-spice powder, oil, and salt. Mix well.
  3. Roll out the dumpling wrappers, place the prepared filling in the center, and fold them into dumplings.
  4. Boil the dumplings until cooked through and enjoy their exceptional flavor.
  • Rich in protein from beef and egg.
  • High in dietary fiber due to the celery and vegetables.
  • Contains essential vitamins and minerals from the variety of ingredients used.
  • Moderate in calories, making it a balanced meal option.