Pork & Celery Dumplings (gyoza)


We go through A LOT of celery in our household. I'll nibble on two or three ribs (negative calories = WIN) but my boyfriend can devour nearly a whole head all by himself. Celery sticks are a daily staple in his lunch, so we buy about 3-4 heads a week. As a result, I'm left with a lot of celery hearts. There's only so much stir-fries a person can handle before dinner starts looking repetitive (and this was before Marcella Hazan's Genius Recipe for celery came out) so I looked for alternative ways to incorporate these leftovers. The dumplings came about because I'm kind of a dumpling maniac, and it was a no-brainer moment: substitute the usual cabbage for celery hearts. This is a really flexible recipe so I encourage playing around with it and using whatever ingredients you have or deem acceptable, as I am giving a basic, pared-down recipe that contains the essentials. If you don't have green onion, feel free to throw in minced white onion. Or use both. Corn kernels could add color and texture, as would minced carrot. You could even swap out the pork for ground chicken (just make sure there's some fat in it). The only thing I'd stress is to mix the dumpling filling well, to ensure that it's an emulsified forcemeat. This way the filling won't fall apart after you've taken a bite into a dumpling. A stand mixer with a paddle attachment will get the job done the fastest, but if you're gadget-less like me, a spatula and a little patience will do the job just as well.

What you will need

1 pound ground pork

1 1/2 cups celery (heart), minced

4 green onions, thinly sliced or minced

1 1/2 tablespoons ginger, minced

2 teaspoons garlic, minced

2 teaspoons cornstarch

2 tablespoons soy sauce

2 tablespoons cooking wine

1/2 teaspoon pepper

1/2 cup white onion, minced (optional)

circular gyoza wrappers


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