Pork Fennel Dumplings
1.
Weigh out the fat and lean meat stuffing, and wash the fennel and green onion ginger.
2.
Cut the fennel vegetable and green onion ginger into small cubes, chop as many as you can, and then chop into puree.
3.
The vegetables and meat are chopped together into fillings, which can be finely chopped in about 10 minutes.
4.
Put the chopped meat into a large bowl, weigh out the light soy sauce, dark soy sauce, cooking wine, salt, steamed dumplings, and sesame oil in a small bowl, then add 150ml of water to the filling and stir clockwise.
5.
The dumpling skin that I bought is round and slightly pulled into an oval shape. Put in a proper amount of stuffing and knead it into a lace-shaped dumpling as shown in the figure.
6.
Boil half of the pot of water and add the dumplings. Use the back of a spoon to gently push the dumplings along the edges of the pot without covering the lid. Boil the water once for fifteen seconds, tap the cold water, repeat three times to cook the dumplings, and strain them out with a colander.
Tips:
The ratio of the skin to the filling is 1:1, and one pound of dumplings is full. Add seasonings according to the recipe and no longer worry about not having enough taste! The recipe was summed up by my mother who tried to add spices a little bit, thank you, I will use it later!
