1. Wash green onions and celery and set aside.
2. Wash and slice the foreleg meat and chop into froth.
3. Add salt, chicken essence, peanut oil and star anise powder to the minced meat.
4. Grab the fillings well and set aside.
5. After the meat is almost chopped, add green onions and celery and chop together.
6. Add flour to water and stir until flocculent.
7. After kneading the dough, let the dough rise for about half an hour.
8. Take a small dough and knead it into long strips and cut into small noodles.
9. Roll out the dough thinly with a dough roll.
10. After scooping the meat, wrap the dumpling wrapper tightly.
11. Bring water to a boil in a pot, add a little salt and peanut oil.
12. Put the dumplings in the pot one by one and push them slowly.
13. The dumplings are cooked until they float.
14. Finished product.
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