1. Prepare the fillings. Because fennel has a special fragrance, I only mixed the fillings with some oyster sauce, salt and sesame oil to preserve the unique fragrance of fennel.
2. Mix the noodles and cornstarch with boiling water and knead into a smooth dough
3. Divide into equal groups
4. Knead, flatten, and roll into a round piece. If you like to eat thinner, roll out the skin.
5. Put the stuffing in and wrap it
6. Look at it the other way around, the dumplings made like this are folded more and look good
7. Put it evenly in a cage and steam for 10 to 15 minutes. The skin of the dumplings will become crystal clear and ready.
Tips:I use vegetarian fillings, fillings generally do not swell, if it is swelling fillings, it is recommended to put less fillings
