Juicy Pork and Celery Dumplings

Name: Juicy Pork and Celery Dumplings
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 12
Ingredients: 1 1/4 lb ground pork; 7 to 8 oz Chinese celery; 2 oz carrot; 2 scallions; 1 tbsp fresh ginger; 2 package dumpling wrappers; 4 cup all-purpose flour; 1 1/3 cup tepid water; 4 tbsp vegetable oil; 1 tbsp Sichuan peppercorns; 3 tbsp Shaoxing wine; 1/2 cup water; 2 tbsp light soy sauce; 2 tsp oyster sauce; 2 tsp sesame oil; 2 tsp sugar; 1 tsp salt

These pork and celery dumplings are savory, juicy, and full of classic homemade flavor. Chinese celery adds a fresh herbal note that balances the rich pork filling, while the seasoned oil keeps every bite tender. Make them with store-bought wrappers for convenience or homemade dough for a fully from-scratch version.

Servings12 Portions

Prep Time120 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

ground pork
0.3 lb
Chinese celery
7 oz
carrot
2 oz
scallions
2
fresh ginger
1 tbsp
dumpling wrappers
2 package
all-purpose flour
4 cup
tepid water
0.3 cup
vegetable oil
4 tbsp
Sichuan peppercorns
1 tbsp
Shaoxing wine
3 tbsp
water
0.5 cup
light soy sauce
2 tbsp
oyster sauce
2 tsp
sesame oil
2 tsp
sugar
2 tsp
salt
1 tsp

Step-by-Step Instructions

If you want to make homemade wrappers, place the flour in a stand mixer fitted with the dough hook. With the mixer on low, gradually add the tepid water and mix until a dough forms. Knead for about 8 minutes, or knead by hand for about 10 minutes, until smooth. Cover and let the dough rest for 1 hour.

Place the minced Chinese celery in a bowl, sprinkle with the salt, and let it sit for 30 minutes to draw out excess moisture.

Meanwhile, make the seasoned oil. Add 3 tbsp vegetable oil and the Sichuan peppercorns to a small saucepan over medium heat. Once the oil begins to bubble gently, reduce the heat to medium-low and let it infuse for 10 minutes. Remove from the heat and cool completely. If you are skipping the peppercorns, heat the oil alone for 5 minutes, then cool.

Heat the remaining 1 tbsp vegetable oil in a small pan over medium heat. Add the carrot and cook for about 2 minutes, just until slightly softened. Let it cool completely.