Fennel Dumplings

Name: Fennel Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Fennel Vegetable; 120g Fresh shiitake mushrooms; 120g White mushroom; 1 ginger; Some dumpling skin; Some Organic soy sauce; a little White pepper; 1 teaspoon sesame oil; a little oil; a little salt

by Joanne loves vegetarian food

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Fennel vegetable has a special spicy odor, and it is fennel oil that causes it to have this odor, which can stimulate the nerves and blood vessels of the stomach and intestines, and has the effect of strengthening the stomach and regulating qi. Normally cooking vegetarian dishes can add some warm natural spices, such as perilla, fennel, curry (including turmeric), pepper, pepper, cinnamon, etc., which can not only improve the freshness of dishes, but also parallel the coldness of fruits and vegetables. "

Fennel Dumplings

1. Wash the shiitake mushrooms and white mushrooms, put them in boiling water, blanch them for 30 seconds and remove them.

2. Chop the two kinds of mushrooms and ginger separately, wash the fennel vegetables, drain the water, and chop finely

3. Add 1 teaspoon of sesame oil to the fennel vegetable and mix well. This can prevent water from leaking out and keep its flavor to the utmost extent

4. Pour a little oil into the wok, add the minced ginger and fry until fragrant, then add the chopped mushrooms. After the mushrooms are cooked, add organic soy sauce, white pepper, and salt. Add a little more salt, because the fennel vegetables are not salted.

5. Mix the fennel vegetables and mushrooms and stir well, the filling is ready

6. After the dumplings are wrapped, they are cooked in boiling water and removed. Because the mushrooms in the filling have been fried, the dumpling skins are mainly cooked before they can be fished out.