Fennel Seedlings Pork Dumplings
1.
Add a little salt and water to the white flour.
2.
When the dough becomes a dough, the noodles are slightly softer, and the hard noodles are not easy to knead, so wake up for half an hour.
3.
Dish the stuffing at this time when you wake up, and wash the meat.
4.
First cut the meat into long strips.
5.
Dice again.
6.
Then chop the green onion, ginger, and mince.
7.
Chopped minced meat, Jiali thirteen incense, cooking wine, salt, light soy sauce, scallion oil. Stir vigorously.
8.
Add oil to the wok, add green onions, heat until the green onions are a bit yellow, remove the chopped green onions, the oil in the pan is scallion oil.
9.
Wash the fennel seedlings and control the moisture.
10.
Cut into small pellets.
11.
Put it in the meat.
12.
Stir the fennel seedlings and the meat evenly, and fill the plate well.
13.
Wake up the dough and rub it into a strip.
14.
When cutting a small squeeze, the strip must be rolled back and forth and cut. Cut into small squeezes like this.
15.
Press down and cut the noodles and dry them into dumpling skins, thin on both sides and thick in the middle.
16.
Put the filling in the middle of the dumpling wrapper and pinch it tightly.
17.
Wrapped dumplings.
18.
Add water to the pot, wait for the water to boil and put the dumplings into the pot. Do not let the dumplings drip into the pot when the water is boiled. If the water is boiled a little bit of cold water, order cold water twice.
19.
Finished product
