Fennel due to its unique flavor so that many people like, but also many people can not accept, but the pastry chef especially like to eat fennel-filled dumplings with a light aniseed flavor, today the pastry chef will share my practice, I hope to help you

Autumn and winter my family often eat fennel-stuffed dumplings, usually make fennel egg stuffing or fennel meat stuffing, strong aniseed flavor, very It's very good.

1, fennel egg dumplings practice:

1, the flour into an egg, and into the soft and hard dough, covered wake up for half an hour and then take out to knead smooth. After half an hour, the dough will be more pliable and stretchable, so it will be easy to knead and smooth out.

Make use of the time to mix the filling.

2. Wash the cumin, control the water and chop it.

3, scrambled eggs. Sit in the pan and pour oil, oil is slightly hot, you can pour the egg, and quickly with chopsticks, chopsticks back and forth, the egg will soon solidify into a crumbly small particles, turn off the heat and let it cool.

4. Pour in a proper amount of soy sauce and ginger into the chopped egg, and mix it so that it is completely absorbed by the egg mixture.

Because cumin itself is a spice, itself has a unique strong flavor, so do not recommend onions, pepper, five spice powder and other flavors heavier seasoning.

5, pour the cumin, pour the appropriate amount of vegetable oil and mix, add salt and mix well before wrapping the dumplings.

6. Knead the dough, cut it into even-sized pieces, and roll it out into thin dumpling skins!

7. Boil the dumplings. Before the dumplings in the water when a little salt, boiled out of the dumplings sharp, not sticky, not slippery. In addition, the water should be wide, the dumplings should not be too much at a time.

Second, pork and fennel dumplings practice:

With fennel and egg dumplings practice basic steps are the same, the difference is in the modulation of the filling.

1, the flour into an egg and dough to wake up.

2, pork filling add appropriate amount of ginger, soy sauce, pepper water, stirring in one direction until smooth, strong. Marinate for a while to taste.

3, fennel washed and drained, chopped, poured into the pork filling.

4, pour in vegetable oil and mix a little, before wrapping dumplings and then add salt and mix well.

5: Smooth out the dough and roll out the dumplings.

6. Boil the dumplings. Tips are the same as above, add some salt to the water before the dumplings, and the water should be wide, the dumplings should not be too crowded. In addition, the meat dumplings should be opened twice more than the vegetarian dumplings to ensure that the meat is cooked through.

The dumplings are thin-skinned and filled with a rich fennel flavor!

Tips:

(1) buy fennel must look good, to choose the tender

(2) fennel can be put according to their own taste, like the flavor of the stronger put more, like the pastry chef likes to eat fennel, but do not like fennel flavor is too strong, so put some less

(3) meat filling I used the front groove of the meat and pancetta with the combination of the meat, because the oil of fennel less not too delicious. The fennel oil is less tasty, so use this combination, if you do not like to eat fat meat can be used in front of the groove meat. If you prefer to eat a little more oil. You can all use panko traps instead,