1 Heat a pan with oil. Add chopped ginger, minced garlic, and green onions. Add salt and pepper. Fry for about one minute until softened. Set aside.

2 Remove the leaves from the Chinese celery and rinse well to clean. Chop the celery verrrry fine. Place in a separate bowl, add 1 teaspoon salt and stir. Let sit for about 20 minutes. After 20 minutes, squeeze the chopped celery with your hands so that most of the water drains out of it. Try to remove as much excess water as you can, so your dumplings are not soggy.

3 In a large bowl, add the pork and chopped celery. Mix for 5 minutes to create a smooth texture for the filling. This is best done with your hands. You could use plastic gloves if that grosses you out. The mixture should have a paste-like texture when it’s done.

4 Next, add the following seasonings to the pork mixture; from step one add the chopped ginger, minced garlic, and green onions mix. Then add 1 or 2 eggs (depending on the dryness of the mixture), sugar, light soy sauce, dark soy sauce, cooking wine and possibly a little more salt if needed, after testing your cooked sample. Stir until everything is mixed well.

5 Wrap dumplings with dumpling wrappers.

6 Cook Dumplings – 2 Options

Boiling
Bring a large pot of water to a boil and place a few dumplings in at a time. Stir gently as you go, making sure they do not stick to the pot or each other. If cooking fresh dumplings, they are typically done when they float to the top and begin to look transparent. If they are coming from frozen, they may need a bit longer to cook through. Approximately 2-3 minutes from fresh, 5-6 minutes from frozen. Always test a sample, to check for doneness.

Pan-frying
Heat 2 tablespoons of oil over medium-high heat, in a large non-stick pan. Add the dumplings to the pan, spacing them out slightly. Fry for 2 minutes, then add enough water to cover the bottom of the pan. Cover and reduce heat to medium-low. Steam until the water has evaporated. Remove one dumpling to check for doneness. If it looks raw, add more water to the pan and cover again. Steam them until cooked through. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.