When making dumpling filling, it is a common practice to squeeze out the moisture from the filling. Some also prefer to blanch celery in boiling water before chopping it and then squeeze out the vegetable juice. Experiments have shown that after squeezing the juice from vegetables, 77% of the vitamins are lost, and with the additional blanching in boiling water, the nutrient loss rate can be as high as 90%.
If the chopped vegetables are added to the meat filling bit by bit while stirring continuously, the meat filling can evenly absorb the moisture from the vegetable filling, and the resulting dumplings will be full of flavor.