condiments

Fennel seedling 750g flour 800g pork stuffing 600g.

Accessories oil 30g salt 1.5 teaspoon ginger, a large piece of pepper 1 teaspoon soy sauce 20g.

Method for filling fennel seedlings with jiaozi

Clean and dry 1 fennel seedlings. Soak flour and a soft and moderate dough for use. Because I have published some short articles about jiaozi and the process of meeting jiaozi, I won't waste much space. Jiaozi noodles only need to master one degree: the hardness of dough is as soft as the earlobe.

Boil pepper and ginger in water and cool, then take them out.

3 Pour Zanthoxylum bungeanum and Jiang Shui into the pork stuffing, and stir the pork stuffing while pouring.

Because fennel seedlings are used as stuffing, the softness of the meat stuffing should be stirred into a thin paste, and chopsticks can make the meat stuffing flow best, otherwise the dumpling stuffing is too dry and has no juicy taste.

5 chop fennel seedlings into minced meat, add cooked oil, refined salt and soy sauce and mix well to taste.

6. Knead the dough until it becomes soft and oily. Pull the dough into small doses, roll it into jiaozi buns, put it into the prepared dumpling stuffing, and knead it into jiaozi.

7 Wrap jiaozi and put it in the boiling water pot.

Add cold water several times in the middle.

9 Cover the lid and cook the stuffing and skin. When jiaozi is white and fat, he can fish it out and eat it.