Fennel Dumplings
1.
Add red yeast rice powder to the flour and a little salt in the water to start kneading
2.
Wake up the noodles for at least half an hour
3.
This is boiled lard
4.
Prepare 100 grams of oily residue and 30 grams of light dried shrimp skins, and wash the chives for later use...
5.
Pick the fennel and wash it for later...
6.
Use a knife to chop the oily residue into fine pieces, and chop the shallots into fine pieces for later use...
7.
Mince the fennel and set aside...
8.
Put the chopped fennel into a basin, add 30 grams of edible oil and mix well, the filling will not come out of water.
9.
Add chopped oil residue and light dried shrimp skin
10.
Then add 50 grams of lard, a little salt, light soy sauce, pepper powder and chicken essence and stir well...
11.
The stuffing is mixed, and dumplings are being made...
12.
After the proofed dough is exhausted, knead into long strips, cut into the size of your favorite size, flatten it with a rolling pin, and roll it into a thin dough.
13.
Just wrap the filling in the bread...
14.
Put an appropriate amount of water in the pot and bring it to a boil, put the dumplings into the pot, add a little water after the high heat is boiled, and repeat 3 times in a row to turn off the heat.
15.
Served with self-made dipping sauces (mashed garlic, old coarse, very delicious, chili oil)
16.
Dumplings dipped in dipping sauce to eat, satisfy
17.
Finished product one
18.
Finished product two
19.
Finished product three
20.
There is wood and temptation to you...
Tips:
1: If you don't like red yeast rice powder, you can leave it alone
2: The oily residue must be cut into pieces and put in the filling. The filling made by doing this will taste good...
