How to Make Delicious Celery and Pork Dumplings: A Step-by-Step Guide

Q: Can I replace pork with another type of meat in this recipe?
A: Yes, you can use chicken, beef, or even a vegetarian alternative if you prefer.

Q: How do I know when the dumplings are cooked in the pressure cooker?
A: After the steam releases for a minute and you rinse them with water, the dumplings should be tender and cooked through.

Q: Is it necessary to blanch the celery before adding it to the filling?
A: Yes, blanching the celery helps to soften it and enhances its flavor in the dumplings.

Celery and Pork Water Dumplings

Print Recipe Pin Recipe

Notes

Ingredients:

• 250g ground pork
• 1 bunch of celery
• 1 tablespoon oyster sauce
• Ginger and green onion water (as needed)
• 250g dumpling wrappers
• 2 tablespoons salt
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 2 tablespoons cooking oil

Instructions:

1. Prepare all seasoning ingredients.
2. Blanch celery, chop finely. Prepare ground pork and minced ginger and green onions, mix with hot water.
3. Mix pork with salt, oyster sauce, soy sauce, ginger and green onion water until even. Add in celery and salad oil, and mix well.
4. Roll out dumpling wrappers.
5. Place a suitable amount of pork filling on each dumpling wrapper.
6. Shape the dumplings as you like.
7. In a pressure cooker, boil water, add the dumplings, cover and let steam release for a minute, then rinse with water to finish.

Nutrition:

• Calories: Moderate
• Protein: High (from pork)
• Fiber: Medium (from celery)
• Fat: Moderate (depends on the amount of cooking oil used)