1 cup butter, softened
1 (1 ounce) package active dry yeast
6 water chestnuts
8 whole bulb rotini mushrooms, seeded
2 cups halved hulls beef rib chops
1 teaspoon salt
4 cups milk
2 tablespoons thyme
1 (14 ounce) can whole peeled tomatoes, with liquid
1 cup fresh broccoli florets
5 tablespoons butter, melted
1/2 teaspoon dried parsley
In a large bowl, place the butter, yeast and water chestnuts in a small bowl; stir together until just combined. Mix in the mushrooms and hulls of the fish. Set aside to drain.
Fill an electric kettle with enough water to cover the bottom, about 1/3 cup water. In a large bowl, add the tomatoes, broccoli, beef, onion and thyme. Mix together and cover.
Cover, and stir in milk, thyme, tomatoes, broccoli and mushrooms. Cover, and let stand overnight.
When the yeast mixture has risen to a temperature of about 220 degrees F (120 degrees C), add the flour mixture, stirring until well blended. Stir in the eggs, sugar, salt and milk; mix well. Add the flour mixture slowly, stirring constantly, until the mixture is creamy.
When the dough has pulled together, turn it out onto a floured board, and knead until smooth and elastic, about 8 minutes. Lightly oil the large bowl there and set aside to rest.
Preheat oven to 350 degrees F (175 degrees C).
Divide the dough into 8 equal pieces and form into 1/4 inch logs. Place logs into greased jars or punch holes in tops of ropes with wooden dowels for attachment.
Place one packet of mushroom stewed onions into the bottom of each jar or punch holes in the tops of hooks with wooden dowels.
Wrap each packet of breaded dumplings around the bottom of a serving bowl. Fill each dumpling with 4 slices of turkey lard. Secure each with a branch of celery. Place the mushroom filling over the dumplings. Dip each piece of celery in butter to stay moist.
Arrange rolls of celery in the center of each dumpling packet and secure with wooden dowels. Roll each roll in butter to a folded shape and fold in 1 tbsp parsley. Place dumplings in a single layer on a sheet of waxed paper. Brush dumplings with egg wash.
Place the rolls of celery on a foil lined baking sheet, and brush dumplings with remaining butter. Roll the ends of each roll in parsley. Brush with remaining parsley. Place inside a large resealable plastic resealable plastic bag, seal tightly and dispose of remaining plastic wrap.
Bake for 30 to 35 minutes in the preheated oven, or until all the meat juices have been absorbed. Remove rolls of celery and serve warm.
For a other version, you can also hang celery rolls out to dry on a warm day at room temperature, then wax the edges of the foil or seal onto bowls so they don't get air embills.