Xi Shi Fennel Dumplings

Name: Xi Shi Fennel Dumplings
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g Fennel Vegetable; 1000g (stuffed pork belly) Pork filling; 1500g Flour; 4 egg; Some salt; Some MSG

by Xi Shi Cuihua

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

"Fennel" effect: warm in nature, pungent in taste. Return to the liver, kidney, spleen, and stomach meridians. Appetizing food, regulating qi and dispelling cold, helps yang dao. Indications: Cold in the middle Jiao, loss of appetite, nausea and vomiting, abdominal cold pain; hernia pain, testicular swelling and pain; spleen and stomach stagnation, abdominal distension and pain.

Ingredients

500g Fennel Vegetable
1000g (stuffed pork belly) Pork Filling
1500g Flour
4 Egg
Some Salt
Some Msg

Xi Shi Fennel Dumplings

1. 1500 grams of flour, mixed into a dough, moderately soft and hard

2. After mixing into a dough, let the dough rise for 30 minutes. Short time in summer and slightly longer time in winter

3. Wake up

4. 500g fennel vegetable, wash and control water, set aside

5. 1000 grams of pork belly

6. Finely chop the fennel after washing and controlling water

7. Stir in meat, salt, monosodium glutamate, eggs

8. Stir well

9. Make dough, roll the skin, make dumplings

10. OK

Tips:
Fennel vegetables are more powerful to eat meat. One catty of vegetables is more suitable for two catties of meat. The egg is also used to prevent the dumplings from being too dry and hard.