Fennel and Chive Dumplings
by The drop is up to
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. When mixing the minced meat, add soy sauce, minced ginger, salt, and eggs, stir clockwise and set aside.
2. Wash the leek moss, dry it, and chop it
3. Rinse the fennel, dry it, and chop it
4. Grate the carrots and chop them with a knife.
5. It is best to add an egg when mixing the noodles. The noodles are more flexible and easier to digest.
6. Reconcile your face and stay awake for later use. It is best to pat some water on the surface to prevent dry skin
7. Stir the leek and meat together and stir clockwise. Sprinkle a few peppers with hot oil on the pot, heat it and pour it on the filling, mix well
8. Stir the fennel and meat together and stir clockwise. Sprinkle a few peppers with hot oil on the pot, heat it and pour it on the filling, mix well
9. Knead the dough, pull the seeds, and roll the skin
10. Start wrapping~~ Put the dumpling wrappers on your palms and put the fillings on.
11. Fold the dumpling wrapper and pinch it tightly. Just squeeze the dumplings between the mouths of two hands. Beginners can also not squeeze, just pinch the edges and bend inward at the dumpling belly~~
12. This is what it looks like after squeezing~~
13. Just cook it in the pot and eat it~~
