Beef and Celery Dumplings (牛肉芹菜饺子)

When I was a kid, my grandpa always made beef and celery dumplings for Chinese New Year. They’re supposed to bring hard work and good luck for the family. Now I make them for my family and friends—they love them! The beef is rich, the celery adds a fresh crunch, and they’re way better than store-bought. Super easy to make, and you can freeze leftovers and boil them whenever you want. Give it a try—it’s simple, delicious, and fun! Enjoy!
Beef and Celery Dumplings (牛肉芹菜饺子)
When I was a kid, my grandpa always made beef and celery dumplings for Chinese New Year. They’re supposed to bring hard work and good luck for the family. Now I make them for my family and friends—they love them! The beef is rich, the celery adds a fresh crunch, and they’re way better than store-bought. Super easy to make, and you can freeze leftovers and boil them whenever you want. Give it a try—it’s simple, delicious, and fun! Enjoy!
Steps
- 1
Mix filling: Combine all filling ingredients except oil. Pour hot oil over mixture and stir.
- 2
Make dough: Mix flour and salt, gradually add water. Knead until smooth. Cover and rest 30 minutes. Then roll into a log.
- 3
Assemble dumplings: Divide dough into 45 pieces. Roll into circles. Put filling in center, fold and seal.
- 4
Boil dumplings: Cook in boiling water until dumplings float and filling is cooked through.
- 5
Serve: Hot with soy sauce, vinegar, or chili oil. Enjoy!
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