Are you ready to embark on a culinary adventure that will tantalize your taste buds and impress your loved ones? Dive into the world of Chinese cuisine with these delightful Pork and Celery Dumplings! Perfectly seasoned ground pork meets the crisp freshness of celery, all wrapped in tender dumpling skins that you can make right at home. Whether you're hosting a dinner party or simply craving a comforting dish, these dumplings are sure to steal the show. Get ready to roll up your sleeves and discover the secrets to crafting these irresistible bites that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 cup ground pork
- 1/2 cup finely chopped celery
- 2 green onions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 package dumpling wrappers
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 cup of ground pork, 1/2 cup of finely chopped celery, 2 chopped green onions, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, a package of dumpling wrappers, and salt and pepper to taste.
- In a mixing bowl, combine the ground pork, finely chopped celery, and chopped green onions. Mix well to ensure that the ingredients are evenly distributed.
- Add 1 tablespoon of soy sauce and 1 teaspoon of sesame oil to the mixture. Season with salt and pepper to taste. Mix thoroughly until all ingredients are well combined and the mixture is slightly sticky.
- Prepare your workspace by laying out a clean surface or cutting board. Take the package of dumpling wrappers and cover them with a damp cloth to prevent them from drying out.
- To assemble the dumplings, take one dumpling wrapper and place it in the palm of your hand. Spoon about 1 tablespoon of the pork and celery mixture into the center of the wrapper.
- Moisten the edges of the dumpling wrapper with a little water using your fingertip. This will help seal the dumpling.
- Fold the dumpling in half to create a half-moon shape. Pinch the edges together firmly to seal, ensuring there are no air pockets. You can also pleat the edges for a decorative touch if desired.
- Repeat the process until all the filling is used up, placing the finished dumplings on a lightly floured surface to prevent sticking.
- In a large pot, bring water to a boil. Carefully drop the dumplings into the boiling water, making sure not to overcrowd the pot.
- Cook the dumplings for about 5-7 minutes, or until they float to the surface and are cooked through. You can test one dumpling to ensure it is fully cooked.
- Once cooked, use a slotted spoon to remove the dumplings from the pot and transfer them to a plate.
- Serve the dumplings hot with a dipping sauce made from soy sauce, vinegar, and a dash of chili oil if desired. Enjoy your homemade pork and celery dumplings!
Tips
- Prep Ahead: To save time, you can prepare the filling in advance and store it in the refrigerator for up to a day before assembling the dumplings.
- Perfect Wrapping: Make sure to keep the dumpling wrappers covered with a damp cloth while you work to prevent them from drying out. This will help ensure they seal properly.
- Seal It Right: For a better seal, use your fingertip to moisten the edges of the dumpling wrapper with water. This helps prevent any filling from leaking out during cooking.
- Cooking Method: If you prefer a crispy texture, try pan-frying the dumplings instead of boiling them. Simply heat a little oil in a skillet, add the dumplings, and fry until golden brown on one side before adding a splash of water and covering to steam them through.
- Dipping Sauce: Elevate your dumpling experience with a homemade dipping sauce! Mix soy sauce, rice vinegar, and a splash of chili oil for a perfect balance of flavors that complements the dumplings beautifully.
- Serving Suggestions: Serve these dumplings with a side of sautéed greens or a light soup to create a complete meal that’s both satisfying and delicious.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
