Pork, Celery, and Corn Dumplings

Name: Pork, Celery, and Corn Dumplings
Total time: 18000 s
Yield: Serves 4–5 servings
Ingredients: 13.5 oz ground pork (380 grams); 2 stalks celery; 1 can corn kernels; 1.65 lbs store-bought dumpling wrappers (about 725 grams); as needed Carrot,; 2 tablespoons soy sauce; Black pepper, to taste; Sesame oil, to taste; 2 tablespoons rice wine

Lalala @Lalala

I like to make a batch of dumplings and keep them in the freezer. When I want a late-night snack, I just take some out, boil a pot of water, and cook them—super convenient for a quick meal!

Lalala @Lalala

I like to make a batch of dumplings and keep them in the freezer. When I want a late-night snack, I just take some out, boil a pot of water, and cook them—super convenient for a quick meal!

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Ingredients

1–1.5 hours

Serves 4–5 servings

13.5 ozground pork (380 grams)
2 stalkscelery
1 cancorn kernels
1.65 lbsstore-bought dumpling wrappers (about 725 grams)
as neededCarrot,
2 tablespoonssoy sauce
Black pepper, to taste
Sesame oil, to taste
2 tablespoonsrice wine

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Steps

1–1.5 hours

1

Prepare the ingredients. Wash the celery and finely chop it. Shred the carrot and set aside.
2

In a large bowl, add the ground pork, rice wine, and the liquid from the can of corn (it adds sweetness). Stir in a circular motion with chopsticks until the liquid is absorbed and the mixture becomes sticky. Then add soy sauce, sesame oil, and black pepper, mixing well. Add the corn kernels, chopped celery, and shredded carrot, and mix until combined. Cover the filling with plastic wrap and refrigerate for 20–30 minutes.
3

Start wrapping the dumplings. Shape them however you like.
4

Bring a pot of water to a boil and cook the dumplings. Eat freshly made ones right away. Freeze any leftovers. Once frozen solid, transfer them to a sealed bag for storage.
5

This filling combination is refreshing and tasty, so I recommend it! This was my first time making dumplings, and I think they turned out pretty well.