1. Wash celery, cut into sections, and chop into fillings.
2. Put some salt in the celery filling and let it stand for about 10 minutes.
3. Put chopped green onion and ginger into the pork filling, seasoning appropriately, and stir well.
4. Squeeze the celery filling twice to drain the excess water.
5. Mix the celery and pork filling, mix well and set aside.
6. Prepare about 1 kg of flour.
7. Hot noodles are needed to cook potstickers or pies, and boiling water is about 80 degrees Celsius.
8. Sometimes when making pasta, the amount of water is more difficult to measure. If you use more and less, it depends on the actual situation. Slowly add boiling water and stir with chopsticks. After it becomes flocculent, you can leave the water off, and then start to knead the dough with your hands.
9. Knead the dough and cover it with a cloth. Proof for 20 minutes.
10. Knead the dough into long strips, divide them into even small doses, and then roll them into a thick, thin crust around the middle.
11. Put an appropriate amount of stuffing in the middle of the dough, smear a small amount of water on the outer edge of one side of the dough, and cover it with the other side of the dough, so that the pot stickers are wrapped.
12. Wrap the pot stickers one by one in this way. This method is simple and does not need to be sealed. Because it is fried, the filling will gradually solidify when exposed to hot oil, so there is no need to worry about it being spilled.
13. Spread cooking oil evenly in the pan. Spread the pot stickers flat in the pot and turn it over after the bottom surface changes color.
14. Spread the pot stickers flat in the pot and turn it over after the bottom surface changes color.
15. Then pour in an appropriate amount of warm water, cover the pot, and simmer over medium heat.
16. After the juice is basically collected in the pot, the pot stickers are ready.
17. You can add a few drops of vinegar to the pot when braising the pot stickers to make the pot stickers more fragrant.
