Dumplings with Leek and Fennel

Name: Dumplings with Leek and Fennel
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Pork filling; 1 piece Chives; 1 piece Fennel; 800g Flour; 480g Cold water for flour; 30g Soy sauce; Some salt; Some Cold water for minced meat

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

My family likes to eat dumplings. I have to eat them once every ten and a half days. When I come back from travel or business trip, my first meal is dumplings that are not noodles. In the eyes of southerners, dumplings seem to be just a kind of snack and snack, but for us northerners, it is a staple food with meat and vegetables. Eat dumplings when you are happy, eat dumplings when you are unhappy (because people eat more happily), dumplings must be eaten every Chinese New Year. It can be said that dumplings are a delicacy that we northerners cannot do without.
Vegetables throughout the year can be stuffed to make dumplings. Although there are many types, you can only eat one kind of stuffing in one meal. This was completely okay in the past years of food and clothing, but it seems a bit outdated in the new era where more and more attention is paid to even nutrition.
We usually have to stir-fry several dishes when we eat rice, steamed buns and so on, just to get enough nutrients. In the same way, if you eat dumplings with only one kind of filling, there will be a problem of nutritional deficiencies. Although there are several kinds of ingredients in the dumplings, they are still single compared to the usual stir-fried rice. Even the delicious dumplings will feel tasteless at the end. My family eats dumplings with two fillings in one pot. I don’t fight or grab it. I have never missed it. I don’t get tired of eating dumplings. "

Ingredients

600g Pork Filling
1 piece Chives
1 piece Fennel
800g Flour
480g Cold Water For Flour
30g Soy Sauce
Some Salt
Some Cold Water For Minced Meat

Dumplings with Leek and Fennel

1. Put the flour and water into the bread bucket, put the bread bucket in the Dongling JD08 bread machine, start the "kneading" program for 1, 10 minutes; my bread machine has a relatively large power, which can knead 800 grams of flour at a time, which is just enough for my home 4 The amount of dinner for people and the amount of breakfast the next day.

2. The dough is formed without dry powder, keep it in the bread bucket, cover the inner cover and outer cover, and use it for about 30 minutes. It is moist and soft.

3. Put the meat filling in a basin first, mix the soy sauce, light soy sauce, salt and meat fillings thoroughly, and divide them into two parts. The meat filling for leeks can be made into a thick paste with more water; the fennel has more stick juice. , The meat used in it can be adjusted with less water; because it is necessary to highlight the green of the two dishes, soy sauce should not be used too much, so as not to affect the aquamarine green of the dish if the color is too dark.

4. The leeks and fennel are selected to remove the old leaves and yellow leaves, soak them in light salt water for a few minutes, and then rinse them with clean water to shake off the water between the leaves.

5. Cut the leeks and fennel 5 mm away from the roots, remove the dust and sand that are not easy to clean, then chop the minced pieces, and put them into the meat respectively.

6. Don't worry about mixing it with the meat, and stir well before making the dumplings to prevent the salt in the meat from pickling the vegetables out of the soup and causing nutrient loss.

7. Take out the good dough and place it on the chopping board. Sprinkle an appropriate amount of flour and knead it into thin strips, cut into uniform size, and roll it into a round crust with a slightly thinner edge and a thicker middle.

8. Take appropriate amount of fillings and put it on the round crust, according to your own method or wrap or pinch or squeeze into dumplings.

9. For the same color of dough, two kinds of fillings can be distinguished by different wrapping methods or by kneading lace; can you guess what filling is wrapped in lace dumplings?

10. Even if they are put together, they can be distinguished by their appearance, so that family members can accurately "locate" their favorite dumplings when they are out of the same pot; cook the dumplings in a boiling water pot and eat them directly after they are taken out. Vinegar and chili oil have good flavors.

11. The dumplings are cooked in a pot of boiling water, and they can be eaten directly after they are taken out. The flavor is good when dipped in balsamic vinegar and chili oil.

Tips:
Today’s dumpling skins are all white, so we rely on kneading lace to distinguish different fillings; we can also use vegetable juice to color, so that we can distinguish from the color, or use different color fillings, cooked Later dumplings will also show different filling colors.