Pork, celery, cabbage and dumplings

1. Mix flour and water, knead into a dough, cover with a damp towel or cloth, and let stand for about an hour.

2. Add an appropriate amount of water to the pork filling, stir clockwise, add water to the meat filling, and add some strength. Blanch cabbage and celery separately, then dry them, chop them into small pieces and chop them into fillings. Mix pork filling, vegetable filling, and other seasonings thoroughly to make dumpling filling.

3. Smooth the dough, knead it into long strips, add a little flour, cut it with a knife or hand pull it into a paste. Add flour and knead until round.

4. Flatten each tablet one by one.

5. Take a pill and use a rolling pin to roll it into a dumpling skin.

6. The dumpling skin is slightly thicker in the middle and thinner around.

7. Roll out about ten and start making dumplings to prevent the skin from drying out.

8. Fold the filling in half in the middle, pinch the edges, and then use both hands as shown in the picture to create a lace.

9. Finished product with thin skin and large filling, beautiful shape.

10. Boil a pot with clean water, bring to a boil, and add dumplings. Stir clockwise with a rice spoon to prevent the dumplings from sticking. Cover and simmer. After boiling, add a large spoonful of cold water, and repeat adding cold water twice to cook. The sign is that the pill becomes round and floats on boiling water. Determine the time of retrieval based on personal preferences.

11. Finished products. The dumpling skin is soft and strong, the dumpling filling is fragrant but not greasy, and the taste is delicious, with a bite of juice.

12. Finished products.