Pork and Celery Dumplings

Method15 steps

1. 1

   Step 1: Choose purchased wrappers or homemade wrappers before starting; the two stocks are alternatives. Wash the celery, carrot (2 oz) and scallions (2) thoroughly, drain, and very finely mince the celery, finely chop the carrot, mince the scallions and ginger (1 tbsp). For homemade wrappers only, put the 4 cups flour in a stand mixer with the dough hook and gradually add the separate 1⅓ cups tepid dough water on low speed. Once dough forms, knead on low for about 8 minutes until smooth. Alternatively, gradually combine and knead by hand for about 10 minutes until smooth. If using purchased wrappers, skip this dough preparation.

   Uses 4 cups all-purpose flour, homemade-wrapper route only · 1⅓ cups tepid water, homemade-wrapper route only · Water for washing celery, carrot and scallions, as needed · All 7–8 oz celery to wash and mince · 2 oz carrot · 2 scallions · 1 tbsp ginger

   
2. 2

   Step 2: For homemade wrappers only, cover the kneaded dough with an overturned plate and let it rest for 1 hour. Skip this rest if using purchased wrappers; prepare the filling while homemade dough rests.

   Rest homemade wrapper dough for 1 hour · 60 minUses The kneaded flour-and-water dough from step 1, only if making homemade wrappers

   
3. 3

   Step 3: Mix all the prepared minced celery with the 1 tsp salt. Let it sit for 30 minutes to release excess water while preparing the oil and carrot.

   Sweat salted celery for 30 minutes · 30 minUses All the 7–8 oz washed and minced celery prepared in step 1 · 1 tsp salt for sweating celery

   
4. 4

   Step 4: Put 3 tbsp of the divided vegetable oil (3 tbsp) in a small saucepan. If using the optional 1 tbsp Sichuan peppercorns, add them and heat over medium heat; when oil bubbles around them, lower to medium-low and infuse for 10 minutes. Without peppercorns, cook this same 3 tbsp oil over medium heat for 5 minutes instead. Turn off the heat and cool the chosen oil completely before it goes into the raw filling.

   Uses 3 tbsp vegetable oil for filling oil · 1 tbsp Sichuan peppercorns, optional

   
5. 5

   Step 5: Heat the remaining 1 tbsp vegetable oil in a small pan or wok over medium heat. Fry all the prepared carrot for about 2 minutes, until slightly softened. Turn off the heat and cool the carrot and its pan oil completely before mixing with the pork.

   Fry the carrot for about 2 minutes · 2 minUses Remaining 1 tbsp vegetable oil for carrot · All the 2 oz finely chopped carrot prepared in step 1

6. 6

   Step 6: Squeeze excess liquid from the salt-sweated celery and discard that liquid. Put the squeezed celery in a stand-mixer bowl or large mixing bowl with all the cooled carrot and its oil, prepared scallions and ginger, 1¼ lb ground pork, 2 tsp sugar, 2 tsp sesame oil, 2 tsp oyster sauce and 2 tbsp light soy sauce.

   Uses The salted celery after its 30-minute sweat in step 3 · All the cooked carrot and its 1 tbsp pan oil after cooling in step 5 · Both minced scallions and all 1 tbsp minced ginger prepared in step 1 · 1¼ lb ground pork · 2 tsp sugar · 2 tsp sesame oil · 2 tsp oyster sauce · 2 tbsp light soy sauce

   
7. 7

   Step 7: With the mixer paddle on low speed, gradually stream the 3 tbsp Shaoxing wine and the separate ½ cup filling water into the pork mixture. Alternatively, add these gradually while stirring by hand in one direction.

   Uses All the filling ingredients combined in step 6 · 3 tbsp Shaoxing wine · ½ cup water for dumpling filling

8. 8

   Step 8: Continue mixing on low for 5–7 minutes until the liquid is absorbed and the filling forms a sticky, emulsified paste. Alternatively, stir by hand with chopsticks in one direction for about 10 minutes, or until that same sticky texture is reached. Keep the filling cold when pausing.

   Uses All the filling and added liquids from step 7

   
9. 9

   Step 9: If the cooled filling oil contains peppercorns, strain them out and discard them. Add the cooled oil to the sticky filling and mix on low for about 1 minute, just until the oil is emulsified into it. Keep this raw filling refrigerated when not actively assembling.

   Uses All the sticky filling from step 8 · The completely cooled 3 tbsp filling oil from step 4; strain out optional peppercorns first

10. 10

    Step 10: For homemade wrappers only, divide the rested dough into pieces of about 15–20 g. Roll each into a ball, flatten and roll on a clean surface into a thin 3½-inch circle. Put about 1 tbsp of cold filling in each and pleat closed. Keep dough and finished parcels covered while assembling; return filling to the refrigerator during pauses. Skip this action if using purchased wrappers.

    Uses The rested homemade dough from step 2, only if that wrapper route was chosen · About 1 tbsp of the filling from step 9 for each homemade wrapper

11. 11

    Step 11: For purchased wrappers only, use the two wrapper packages instead of homemade dough. Moisten each wrapper edge with a little sealing water, put about 1 tbsp of the cold filling in its centre and pleat closed, using a little more sealing water only if needed for a tight seal. Keep wrappers and finished parcels covered and refrigerate filling during pauses. Skip this action if using homemade wrappers.

    Uses 2 packages dumpling wrappers, purchased-wrapper route only · About 1 tbsp filling from step 9 for each purchased wrapper · Water for moistening and sealing purchased dumpling wrappers, as needed

12. 12

    Step 12: Place the dumplings from the chosen wrapper route on a parchment-lined tray about ½ inch apart. Expect about six dozen, with the count depending on wrapper and filling size. Keep any unused raw filling refrigerated promptly. Cook the parcels now, or freeze them on the tray until solid, then transfer to a freezer bag. Cook frozen dumplings directly without thawing.

    Uses The dumplings assembled in step 10, only if homemade wrappers were chosen · The dumplings assembled in step 11, only if purchased wrappers were chosen

13. 13

    Step 13: Use a medium or large pot with enough cooking water for the dumpling batch. Bring it to a full boil. Keep remaining fresh parcels refrigerated or frozen parcels in the freezer while earlier batches cook.

    Uses Water for the dumpling boiling pot, as needed · The fresh or frozen parcels selected from the tray in step 12; use only a batch that fits without crowding

14. 14

    Step 14: Carefully lower the selected dumpling batch into the boiling water and stir gently to prevent sticking. Once the water returns to a boil, cook for about 6–8 minutes, checking from 6 minutes; frozen or larger parcels may need longer. If the boil becomes vigorous, add ¼ cup cold water as needed to protect the wrappers. Continue until the wrappers are tender and the pork filling is fully cooked to 71°C/160°F; the time guide alone does not establish doneness. Repeat with the remaining selected parcels as needed.

    Check boiled dumplings from 6 minutes · 6 minUses The pot of boiling cooking water prepared in step 13 · The fresh or unthawed frozen dumplings selected in step 13 · ¼ cup cold water per addition, only if the pot boils too vigorously

15. 15

    Step 15: Lift and drain the fully cooked dumplings and serve hot, with optional ready Chinese black vinegar and chili oil for dipping. Share the batch between twelve serving portions; the approximate piece count may vary. Refrigerate cooked leftovers promptly.

    Uses The fully cooked dumplings lifted and drained from step 14, leaving the cooking water behind · Ready Chinese black vinegar for dipping, optional · Ready chili oil for dipping, optional