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Leaf Celery With Shrimp Wontons

Updated: Jun 19

Leaf celery (Apium graveolens var. secalinum Alef.), also called Chinese celery, is a variety of celery cultivated in East Asian countries for its flavorful stalks and leaves. This fragrant ancient Asian vegetable-herb has hollow, thin crispy stems and delicate wispy leaves, with a pungent and slightly spicy flavor. Though, 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. Trust me, it will get your mouth watering!




Well, it is quite a scene to have billions of Leaf celery growing in the garden (freely re-seeded from last year's 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 wontons may sound good to you. 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 to 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 boil in a pot. Add wontons in to cook, as soon as they float, they are ready to enjoy. On a side note, a couple of shakes of The Clayton Farm crazy hot pepper flakes were added to bring up the heat.


For the leftover filling, my husband 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 excess 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 keeps on growing like weeds, despite we have tried to use it up in every possible way - juice, share, and feeding it to our farm animals. Spring is approaching, so it's time to pull these guys out for summer planting. We decide to make the last use of it in Chinese celery potstickers before throwing 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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