Name: Fennel Haihong Egg Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Fennel; 150g Haihong Meat; 30g Dried shrimp; a little shallot; Some salt; 1g pepper powder; 1g Chicken Bouillon Powder; 15g Peanut oil; 10g lard; 2 pieces egg; Some dumpling skin

Fennel Haihong Egg Dumplings

by Moonlight's small kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

During the winter solstice, dumplings are a must to eat. I went to the market in the morning and saw fresh fennel sold for the first stubble. I quickly bought a handful and added sea rainbow meat and shrimp skin at noon. Eggs made dumplings for my family with thin skin. It tastes good, my baby likes to eat dumplings with this filling, hehe, she ate 6 of them in one breath...

Fennel Haihong Egg Dumplings

1. Prepare the ingredients for the dumplings first, pick and wash the fennel, and remove the Haihong meat from the refrigerator in advance to thaw.

2. Pour an appropriate amount of water into the pot and boil, add a little salt, blanch the sea rainbow meat, remove and drain the water.

3. Chop Haihong meat with a knife, remember not to chop too much.

4. After the pan is heated, pour peanut oil into the heat, and after the eggs are scattered, pour them into the pan and fry them and serve.

5. Chop the washed fennel and green onions with a knife.

6. Take a larger pot, add chopped fennel and chopped green onions, fried eggs and shrimp skins, and then chopped sea rainbow meat.

7. Add pepper powder to enhance fragrance.

8. Add some salt to taste.

9. Add chicken essence for fresh seasoning.

10. Add lard at the end.

11. Mix all the ingredients and stir evenly.

12. Put the right amount of stuffing on the dumpling wrapper.

13. Just wrap it in what you like.

14. Wrap all the dumplings in turn.

15. Pour an appropriate amount of water into the pot and boil, put in the dumplings. After boiling over a high fire, light a little water and repeat 3 times. When you see all the dumplings floating on the water, turn off the fire.