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Leaf celery with shrimp wonton

Updated: Apr 5

Leaf celery (Apium graveolens var. secalinum Alef.), also called Chinese celery, is a variety of celery cultivated in East Asian countries for its edible, flavorful stalks and leaves. Its stems are thinner than those of Western celery. Fragrant, this ancient Asian vegetable-herb has hollow, thin crispy stems and delicate wispy leaves. Its flavor is pungent and slightly peppery. Cooking sweetens and tames its taste, while softening its texture. Toss in stir-fries, fried rice dishes or vegetable sautés. Pair with ham, lamb, chicken, turkey or game entrées.




Well, it is quite a scene to have billions of Leaf celery growing in the garden (freely re-seeded from last year crop). We juice, cook, share with friends/neighbors, feed our pet chickens & bunnies, these Leaf celery (cut and grow) just keep on growing.




To make the best use of the nature, we thought some homemade Chinese celery wonton sounds good. Here is the list of what you need :


Ground pork

Chinese celery , chopped

8 oz of shell-less shrimp, clean, divide each shrimp to 3 portions

1 tablespoon of chopped ginger (optional)

Salt or light soy sauce or both (optional)

1 teaspoon five spicy powders (optional)

1 tablespoon sesame oil (presumably olive oil will work too)


Transfer the pork in a bowl. Add salt, five spicy powders and cooking wine to marinade for around 10 minutes.

Cut celery and ginger into small pieces and transfer to the bowl with pork. Add another 1 teaspoon salt and 1 tablespoon of sesame oil. Mix well.


Fold wontons one by one.




Bring water to a boiling in a pot. Add wontons in to cook, as soon as they float, they are ready to enjoy. On a side note, a couple shakes of The Clayton Farm crazy hot pepper flakes were added to bring up the heat.


For the leftover filling, Daddy added tapioca starch, 2 eggs and made Leaf celery patties. Pan fry and serve, Wah-La, aren't they delicious. Refreshing & healthy! What a great way to use up excessive produce. Dig in.


Dips (optional)

1 tablespoon black vinegar

1 teaspoon chili oil

1 teaspoon chopped Egyptian Walking onion

1 teaspoon salt (optional)


Chinese celery cooking ideals part II :


Well, with our rich soil, the golden heart Chinese celery just keep on growing like weeds despite we have tried to use it up in every possible ways - juice, share, and feed to farm animals. Spring is approaching, time to pull these guys out for summer planting. We decide to make the lase use of it Chinese celery pot stickers before throw them into our compost bin. BTW, the leaves are usually disregarded.




Our food chain is in crisis. Big agribusiness has made profits more important than your health - more important than the environment - more important than your right to know how your food is produced. But beneath the surface, a revolution is growing. - Author: John Robbins

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