Pork and fennel dumplings
Materials
Fennel, pork, green onions, ginger, dumpling filling seasoning, salt, chicken broth, sesame oil, soy sauce, cooking wine, flour, water, salad oil
Methods
1, the meat inside the cooking wine and water, stirring in one direction to rise.
2: Mince green onion and ginger and add to the meat mixture.
3. Wash and dry the fennel, chop it, and add it to the meat mixture. Add soy sauce, salt, dumpling seasoning, sesame oil and mix well.
4. Add the flour and water to make a dough and let it rise for 10 minutes.
5. Knead the dough, roll it out, cut it into desired sizes, and roll it out with a rolling pin to make thin dumpling skins.
6. Wrap the dumplings in the filling and pinch the edges to form a dumpling shape.
7: Put water in a pot, and when the water boils, drop in the wrapped dumplings, and gently push the dumplings with a spoon to prevent them from sticking to the pot. After boiling over high heat, pour in cool water twice, then open the pot and wait for the dumplings to swell and float up to be cooked, then fish them out.
Fennel Pork Pan Fried Dumplings
Materials
Pork, fennel, minced green onion, minced ginger, salad oil, salt, pasta sauce, five-spice powder
Methods
1. After that, prepare the meat filling. Wash the pork (fat and lean, I did not put fat meat) and chop it into mince (Fatty Darling does not like to buy ready-made mince, I think it's cleaner to chop it yourself), put in fennel segment, minced green onion, minced ginger, salad oil, salt, flour sauce and five-spice powder, and stir it well with chopsticks in one direction.
2. Form dumplings. Arrange them in a pan, pour half oil and half water to one-third of the height of the dumplings (use half oil and half water to keep them from getting mushy and to brown the meat), and fry them over low heat for about 15 minutes.
Fennel Pork Potstickers
Materials
Materials: 300g pork (fat and lean 3:7), 250g fennel, 10 mushrooms, 500g dumpling skin
Spare parts: minced ginger, green onion, 1 egg, 3 spoons of salt, a little soy sauce, chicken broth (oyster sauce)
How to do it
1. Wash the ingredients. Pork put 2 spoons of salt together minced meat; fennel minced; soaked mushrooms cut thinly shredded fried and put a little soy sauce
2, all the prepared materials plus condiments stirred well can be wrapped
3, dumplings: put on the boiling water on the steam for 15 minutes; pot stickers: low heat hot pot, wipe a layer of oil, will be steamed dumplings or directly to the packaged dumplings on the, sprinkled with water in small batches. Cover the pot, one side of the pan-fried for the other side
Tips
1, chicken essence replaced by oyster sauce, the flavor will be more fresh and sweet
2, directly chopped pork will be more delicious than outside the machine stirred
3, the pot stickers must be used in a low heat, I usually sprinkle the water with my hands, it is very even, and then cover. If one side is not yet browned, continue to sprinkle water, so that out of the pot stickers will not be scorched, the skin is also very crispy.
4, this seasoning is relatively light, if the chicken essence replaced with oyster sauce, salt 3 spoons is enough.
5, if the dumplings will be directly wrapped to do pot stickers, to simmer a little longer, in case not cooked.