Dumplings Stuffed with Fennel
1.
Take a pound of flour and add water to knead the dough. The dough should not be too hard or too soft, just moderately soft.
2.
Let it stand for half an hour and wake up.
3.
Fennel seedlings, leeks, and ginger are cleaned and washed.
4.
After cleaning the fennel seedlings and leeks, use kitchen paper to absorb water droplets on the surface.
5.
Stuffing pork belly, peeled and chopped ginger.
6.
Add cooking wine, salt, thirteen spices, light soy sauce, dark soy sauce, and chicken essence to the pork belly filling and ginger, and add the hot peanut oil to the prickly ash to make the prickly ash oil.
7.
Stir well.
8.
Add the chopped fennel sprouts and chives and stir well.
9.
Knead the awake dough, knead the strips, cut small embryos, and roll them into dumpling skins.
10.
Make dumplings.
11.
Xiansen also packs thirty! round of applause!
12.
Boil water in a large pot and put the dumplings into the pot one by one to prevent the adhesion from breaking.
13.
Cook for about 3 minutes to get out of the pot.
14.
In order to let my family eat the dumplings as soon as possible, the dumplings I made are relatively large.
15.
Dozens of Xiansen bags are also out.
Tips:
The stuffing of dumplings can be mixed with appropriate salty, otherwise the water will tasteless; when choosing pork belly, it will be more fragrant if it is properly fattened. We Shanxi people like to eat dumplings with old vinegar. Friends who like chili will taste better with some chili.
