1. Use 143 grams of warm water for 250 grams of noodles. Use a cook machine to make a soft dough. Cover with plastic wrap to save the surface.
2. 200g minced meat, 40g egg liquid, 10g Yipin fresh soy sauce, 10g cooking wine, appropriate amount of white pepper, 1g sugar and mix well.
3. 6 grams of ginger are chopped and 50 grams of water are added to stir into ginger water and simmered. Add the filtered ginger water to the meat two or three times and stir clockwise. Each time you add water, you have to wait until the meat is completely eaten. Add 10 grams of hot oil, add an appropriate amount of soy sauce to adjust the color, and stir evenly with 5 grams of salt.
4. 150 g fennel, chopped
5. After adding 150 grams of crushed fennel, stir in 5 grams of sesame oil.
6. Cut the dough into thirds and knead it into strips of uniform thickness. The picture is the initial state
7. Cut into uniform sizes.
8. Sprinkle powder, squeeze, and roll into a round piece with a slightly thicker middle and thin edges.
9. Pack the right amount of fillings.
10. Tighten the edges
11. Use the thumb and index finger of both hands to squeeze out Yuanbao dumplings.
12. After all the wrappers are finished, bring the water to the boil, boil some water (three times in total) and cook until the dumpling skin bulges and collapses, and then remove it.
