1. Knead an appropriate amount of noodles into a moderately hard dough, cover it with a lid, and wake up in warm water in a cold water. (Wake up noodles are smooth and chewy)
2. Knead the awake dough and divide it into small doses for easy access.
3. Minced pork belly into stuffing.
4. Appropriate oyster sauce, light soy sauce, dark soy sauce, pepper powder, salt, and two eggs.
5. Use chopsticks to stir in a circular motion in one direction to stir up the filling and make the meat sticky. (I don't recommend adding water to some. Add eggs according to the amount of filling. The stuffing is delicious but not watery, and the stickiness is good.)
6. Celery in moderation.
7. Use a knife to cut the celery tape in two or four ways and cut into small pieces.
8. Chopped green onion and ginger mince and add celery to the meat filling.
9. Stir evenly, pour in appropriate amount of sesame oil and mix well when you pack.
10. Take a good dough, knead it into a smooth strip, roll the strip and cut it into uniform size.
11. Press flat with palm.
12. Roll into a thin round skin.
13. Wrap the right amount of stuffing.
14. Pinch into dumplings.
15. Wrapped dumplings.
16. Bring a proper amount of water to the boil, add the dumplings, push the bottom of the pot with a spoon to prevent the dumplings from sticking to the pot. Boil for three times (one boil, add a little cold water, point to the next boil, point three times), turn off the heat and serve. The delicious chewy pork and celery dumplings are served. It's good to pair with your favorite dipping sauce or make it into sour soup.
17. My favorite dipping sauce: old vinegar, light soy sauce, sesame oil, millet pepper, chopped and put in.
