1. Knead the noodles in cold water, which is slightly softer than the dumpling noodles, and knead again in the middle.
2. Wash the fennel and set aside.
3. Dice cumin, dice ginger, shallots, and chili.
4. Put the fennel in a basin, add 2g of salt, mix well and marinate.
5. Add oyster sauce, cooking wine, pepper, five-spice powder and minced ginger to the minced meat and mix well.
6. Add 20g of oil to the pot, add star anise and fry it until fragrant.
7. Take out the star anise, pour in the meat and stir-fry until the color changes, add salt and soy sauce, stir-fry and turn off the heat.
8. Let the minced meat cool, add the cut vegetables (the fennel should be squeezed out of the water before using), add sesame oil and mix well, and finally add an egg white and mix well.
9. The mixed stuffing is set aside.
10. The package is a bit bigger than dumplings.
11. Heat the pan, rub it with ginger, pour a little oil and mix well.
12. Put the pot stickers neatly, pour 30g of water to cover the stew.
13. Add 20g of cold water, add light soy sauce, vinegar and starch and mix well.
14. Simmer until there is no water in the pan, pick up the pan and shake it, then pour the adjusted juice along the edge of the pan and cover it. After collecting the juice, you can put it on the plate.
15. Boiled pot stickers.
Tips:The noodles should be softer, and don’t squeeze them too tightly when stacking them, so that they won’t stick together when heated. Adding juice will make the potstickers crispy and delicious.
