1. Wash the pork, celery, leek, and green onions, peel off the horseshoe, and soak in water for later use
2. Cut the pork and celery into small pieces, put them in a food processor and stir into minced meat, chop the leeks, green onions and horseshoe, mix with the meat, add the seasoning and stir.
3. Take a dumpling wrapper and spread it out on the palm of your hand, put the meat filling in the dumpling wrapper, and smear some water on the edge of the dumpling wrapper on the outside (the role of bonding the dumpling wrapper);
4. Fold the dumpling wrapper in half and work together with both hands to push out the folds on the outer dumpling wrapper with the left hand and squeeze it tightly with the right hand;
5. Boil dumplings: boil the water in the pot, add the dumplings, push with a spoon to avoid sticking to the pot, cover and boil, add a small bowl of cold water, cover the lid and boil, pour in a small bowl of cold water, boil again Cover and cook for about a minute, and the dumplings will be ready when they see all the dumplings float up. You can remove them and start!
