How to make fennel dumplings at home, add it when preparing the filling, and the dumplings will be fresh, tender, delicious and beautiful in color

1. First, let’s wash the fennel. In fact, washing fennel is very simple. Just put it in light salt water and wash it back and forth several times, then rinse it with clean water. If there are yellow leaves and old roots, just throw them away. The washed fennel should be drained first and set aside.

2. 300 grams of flour and 2 grams of refined salt to increase the gluten of the noodles. Stir first, then slowly pour in 150 ml of warm water, stir the noodles into a flocculent shape, and then Knead it into a smooth dough. If it is not smooth at first, we knead the dough for 5 minutes and then knead it easily. Then put the dough aside and knead it.

3. Prepare 200 grams of meat filling, add refined salt, thirteen spices, chicken essence, oyster sauce, soy sauce, stir evenly, then set aside to marinate for a while to get the flavor. Here I added half For root carrots, cut the carrots into cubes and fry them in oil for about 2 minutes until they are soft. This way they taste good and are nutritious. Let the carrots cool and pour them into the meat filling. Then chop the fennel. Also put it in the meat filling, and then pour in 2 tablespoons of cooked oil. After stirring evenly, our fennel filling is ready. In order to preserve the freshness of the fennel, I did not add chopped green onion, but of course you can also add it!

4. Next, we knead the dough, roll it into long strips, shape it into dumplings, flatten the dumplings, roll them into dumpling wrappers, add fennel fillings, and wrap them into cute dumplings. Small dumplings.

5. After the water in the pot boils, add some refined salt so that the cooked dumplings will not break easily. Then add the dumplings. After the water in the pot boils, pour in 1 rice spoon of cold water, then open the pot and pour it again. , then open the pot and take out the dumplings!

Our fennel stuffed dumplings are ready. They have thin skin and big fillings. The faint fennel flavor is particularly delicious. You can try it if you have time!

Ingredients list: 300g flour, 150ml water, 2g refined salt, appropriate amount of fennel filling for dumplings, 200g meat filling, refined salt, thirteen spices, oyster sauce, chicken essence, soy sauce, cooking wine, cooking oil< /p>

Hong Yang’s warm tips: 1. The dough for making dumplings should not be too soft or too hard. If the dough is too soft, the dumpling wrappers will break easily. If the dough is too hard, the dumplings will taste bad. The ratio of flour to water is almost 2:1!

2. Fennel filling does not require too much seasoning. In fact, it is best to only add oil, salt and soy sauce, so that the fennel flavor will be the most fragrant.

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