Why Celery Pork Dumplings Are a Must-Try
Let’s be real—dumplings are the ultimate comfort food. But have you ever tried celery pork dumplings? They’re not just delicious; celery brings a crisp, fresh kick that cuts through the richness of the pork, making every bite feel light and satisfying. And hey, bonus points: celery has some pretty awesome health perks too! Most people know it’s great for blood pressure, but it also helps with digestion, adds a boost of iron, and even has calming properties. Who knew a dumpling could be this good for you?
What You’ll Need (Ingredients List)
First things first—grab your ingredients! I like to prep everything before I start, so I don’t end up scrambling mid-recipe. Here’s what you’ll need:
- 500g ground pork (go for a mix of lean and fatty—trust me, the fat keeps the filling juicy!)
- 300g fresh celery (look for bright green stalks with no wilted leaves)
- 80g dried Jin Gou shrimp (these add a salty, umami punch—so worth it)
- 3 small octopuses (optional, but they give the filling a fun texture)
- 500g all-purpose flour (for the dough)
- 1 handful of spinach leaves (to make green dumpling skins—they look so pretty!)
- 1 egg (binds the filling and makes it extra fluffy)
- 10g cooking wine (cuts the pork’s gamey taste)
- 3g Sichuan pepper powder (adds a subtle numbing kick—skip if you don’t like spice)
- 2g black pepper (for warmth)
- 8g dark soy sauce (for color and depth)
- 15g light soy sauce (for saltiness and umami)
- 3g chicken bouillon (optional, but boosts flavor)
- Enough cooking oil (I use homemade peanut oil—so fragrant!)
- A pinch of salt (for the dough and filling)
Step-by-Step: Making Celery Pork Dumplings
Prep the Celery
Start with the celery—first, pick off the leaves (save them for soup later!) and cut off the tough roots. Then give the stalks a good wash under cold water. I like to rub each stalk gently to make sure there’s no dirt hiding in the crevices.
Set the clean celery aside for now—we’ll come back to it once the filling is almost ready.
Make the Green Dumpling Skins (Pro Tip!)
Want to make your dumplings look fancy? Use spinach to dye the dough green! Wash a handful of spinach leaves, chop them up, and toss them in a blender with a tiny pinch of salt. Blend until smooth, then strain the juice (you can save the pulp for a smoothie!). Mix the spinach juice with the flour—start with a little juice, then add more until the dough comes together into a soft, not-sticky ball. Let it rest for 30 minutes—this makes rolling the skins way easier.
Prep the Seafood Add-Ins
Take the dried Jin Gou shrimp and soak them in warm water for 30 minutes. They’ll plump up and get nice and chewy.
If you’re using octopuses, wash them thoroughly (they can be slippery!), then boil them for 5-7 minutes until they turn opaque. Drain them and let them cool—we’ll chop them up later.
Make the Juicy Filling
Get a big bowl—seriously, you don’t want filling flying everywhere when you mix. Dump in the ground pork.
Add the dark soy sauce, light soy sauce, cooking wine, Sichuan pepper powder, black pepper, and chicken bouillon. Give it a quick stir to coat the pork.
Crack in the egg—this is the secret to a fluffy filling! Now, here’s the key step: stir the filling in one direction only. Keep going until it gets sticky and starts to pull away from the bowl—this is called “waking up the gluten,” and it makes the filling hold together better.
Chop the cooled octopuses into small pieces—about the size of a pea. You don’t want big chunks that make folding hard.
Drain the soaked shrimp and add them to the pork mixture, along with the chopped octopuses.
Stir everything together—again, one direction only! This keeps the filling juicy and cohesive.
Add a pinch of salt and a drizzle of cooking oil (my homemade peanut oil is chef’s kiss here). Stir one last time.
Now, chop the celery into tiny, tiny pieces—like, almost minced. The smaller the better, so it cooks evenly and mixes well with the pork.
Toss the celery into the filling and mix gently. Don’t overdo it—you want the celery to stay crisp a little bit!
Time to Fold the Dumplings!
Okay, the fun part—folding! Take the rested dough and knead it a few times until it’s smooth. Roll it into a long log, then cut it into small pieces (about the size of a golf ball). Flatten each piece with your palm, then roll it into a thin circle—make the edges thinner than the center, so the dumpling seals well.
Put a spoonful of filling in the middle of the skin. Fold it in half and pinch the top together. Then, you can crimp the edges if you want (I’m not great at fancy folds, so I just pinch them tight—no one judges!).
Look at those green skins—aren’t they cute? They make the dumplings look so fresh and springy.
Keep folding until all the filling or dough is gone. I usually end up with a few extra dumplings, so I freeze them for later—perfect for busy weeknights!
How to Cook the Dumplings (No Sticking Guaranteed!)
Bring a big pot of water to a rolling boil. Add a pinch of salt to the water—this helps prevent the dumplings from sticking. Gently drop the dumplings into the pot (don’t overcrowd them—cook in batches if needed).
When the water boils again, add a cup of cold water. Wait for it to boil, add another cup, and repeat one more time. Three boils total—that’s the rule for perfectly cooked dumplings! They’ll float to the top when they’re done.
Drain the dumplings and transfer them to a plate. I like to line the plate with a paper towel to soak up extra water—no soggy dumplings here!
The Big Reveal: Finished Celery Pork Dumplings
Ta-da! Look at those plump, juicy dumplings. The green skin is so vibrant, and you can smell the celery and pork from a mile away.
Take a bite—crunchy celery, savory pork, and a hint of shrimp umami. Oh, and if you followed my tip about stirring one direction? You’ll get that juicy, almost soupy filling that everyone loves. Yum!
Are you drooling yet? I know I am. These dumplings are perfect for a family dinner, a potluck, or even a lazy Sunday snack. Trust me, once you try them, they’ll become a regular in your recipe rotation.
Pro Tips for Perfect Dumplings Every Time
Before you go, here are my top hacks to make your dumplings even better:
- Chop the celery right before adding it to the filling—this keeps it crisp and prevents it from releasing too much water (no soggy filling!).
- If you don’t have spinach, you can use regular water for the dough—still delicious, just not green!
- Freeze leftover dumplings on a baking sheet first, then transfer to a bag—they won’t stick together.
- Pair them with a dipping sauce: soy sauce + vinegar + a dash of sesame oil + a pinch of chili flakes = perfection.
