In autumn and winter, my family often eats dumplings stuffed with fennel, usually with fennel egg filling or fennel meat filling. It has a strong fennel flavor and is delicious.

1. How to make fennel and egg dumplings:

1. Beat an egg into the flour and mix into a soft and hard dough. Cover and let it rest for half an hour before taking it out and kneading it. smooth. After waking up for half an hour, the dough feels more pliable and has better ductility, and is easy to knead smoothly.

Use the time of resting the noodles to adjust the filling.

2. Wash, drain and chop the fennel.

3. Scrambled eggs. Pour the oil into the pot. When the oil is slightly hot, pour in the egg liquid and quickly spread it with chopsticks. Keep pulling it back and forth with the chopsticks. The eggs will soon solidify into small particles. Turn off the heat and let cool.

4. Pour an appropriate amount of light soy sauce and minced ginger into the crushed eggs, and stir until they are completely absorbed by the egg liquid.

Because fennel itself is a spice with a unique and rich aroma, seasonings with strong aromas such as onions, peppercorns, and five-spice powder are not recommended.

5. Pour in the cumin, add an appropriate amount of vegetable oil and mix well. Add salt and mix well before making dumplings.

6. Knead the risen dough smooth, cut into evenly sized pieces, roll into thin dumpling wrappers, and make dumplings!

7. Boil dumplings. Add a little salt to the water before putting the dumplings in. The cooked dumplings will be crisp, non-sticky and non-slippery. In addition, the water should be wide and don’t put too many dumplings in at one time.

2. How to make dumplings stuffed with pork and fennel:

The basic steps are the same as making dumplings with fennel and egg. The difference lies in the preparation of the filling.

1. Beat an egg into the flour and mix into a dough.

2. Add appropriate amount of minced ginger, light soy sauce, and pepper water to the pork filling, and beat in one direction until smooth and strong. Marinate for a while and get the flavor.

3. Wash and drain the fennel, chop into pieces, and pour into the pork filling.

4. Pour in vegetable oil and mix well. Add salt and mix well before making dumplings.

5. Smooth the dough and roll it out to make dumplings.

6. Boil dumplings. The technique is the same as above. Add some salt to the water before putting the dumplings in. The water should be wide and the dumplings should not be too crowded. In addition, the meat filling dumplings are boiled twice more than the vegetarian filling to ensure that the meat filling is cooked thoroughly.

Thin skin, big filling, rich fennel flavor, delicious!

Fennel is liked by many people because of its unique fragrance, and many people cannot accept it. However, pastry chefs especially like to eat fennel-filled dumplings with a faint anise flavor. Today the pastry chef will share with you Here is my recipe, I hope it will be helpful to everyone. Fennel stuffed dumplings

150 grams of meat filling, 150 grams of pork belly, 3 grams of salt, 4 grams of MSG, 4 grams of chicken powder, and 1 Sanxiang grams, fifteen grams of soy sauce, five grams of chicken juice, 120 grams of water, 30 grams of salad oil, a little sesame oil, ten grams of minced ginger, one or two chopped green onions, three or two ounces of chopped fennel

Production process:

(1) Wash the fennel, remove the roots and chop it finely for later use

(2) Put the meat filling into a basin, add salt, monosodium glutamate, chicken powder, thirteen spices, soy sauce and chicken juice, stir well and then Add water and mix well, then add salad oil and sesame oil and mix well. Add onions and ginger and mix well. Finally add fennel and mix well. Refrigerate for two hours and take it out to make dumplings

Tips:

(1) Be careful when buying fennel and choose tender ones

(2) You can add fennel according to your favorite taste. If you like a stronger flavor, add more, like pasta. I like to eat fennel, but I don’t like the strong flavor of fennel, so I put less of it

(3) For the meat filling, I use a combination of pork belly and pork belly. It’s not good if there is less fennel oil. Eat, so I use this combination. If you don’t like fatty meat, you can use front slot meat. If you prefer to eat something a little oilier. You can use pork belly filling instead,

Thank you for asking, Xiaoxiu Private Chef will answer this question. I love eating dumplings, maybe it’s because northerners love food with fillings, such as dumplings, steamed buns, pies, and pot stickers. . . They all love to eat, and they can also make dumplings with various fillings, especially those with fennel filling.

As for how to eat fennel, I can only make fennel fillings, and the food is very simple. In fact, there are many ways to eat fennel, but at home it is usually used to make dumplings, buns, and pies. Speaking of dumplings, I love the fennel-filled dumplings made by my mother the most. They have thin skin and large fillings, and are delicious. The cooked dumplings look like plump piglets.

Buy fresh fennel, cut off the roots with scissors, clean and drain. To knead the dough, use dumpling flour or all-purpose flour to knead it into a dough of moderate softness and hardness, let it rest for 30 minutes, then knead it until it is smooth and set aside.

When the noodles are ready, we prepare the meat filling. Chop the fat and lean meat into meat filling or use the meat filling directly. Add salt, sugar, five-spice powder, light soy sauce, oil, green onion and ginger, and add a small amount several times. Add water and stir the meat filling until the meat filling is thickened.

When simmering the meat filling, be sure to add yellow sauce to enhance the flavor. The sauce flavor of the yellow sauce can very well increase the aroma of the meat filling. The sauce flavor is full, making the fennel filling dumplings more delicious.

Control the water content of the fennel and cut it into fine pieces. I don’t like the texture if it is too chopped. Put the fennel grains into the meat filling, crack in an egg, mix well, add some salt according to taste, pour in sesame oil, and mix well.

Make dumplings, roll out the dough, and make dumplings.

The dumplings were put under the boiling water, rising and falling three times, and they were out of the pot. You can also make vegetarian dumplings stuffed with eggs and fennel, which will be equally delicious. Come on if you like dumplings.

It can be made into sauce! Let’s talk about fennel first. Because it contains volatile oil, it has a special aroma, which makes people’s love for it extremely biased. They either love it very much or they don’t. As a northerner, fennel stuffed dumplings have always been on the private menu, especially if you like the flavor of sauce. Don’t worry, the sauce will not take away the flavor of fennel, but will increase your appetite. So, how do I prepare my fennel stuffing? Let me share with you:

Fennel Stuffed Dumplings

1. Add water to the flour and mix well until slightly soft, set aside Wake up, stir the dry yellow sauce with water

2. Heat the pot, add base oil, sauté the chopped green onion, add the dried yellow sauce, fry over low heat until fragrant, and the vegetarian fried sauce is ready

3. Chop the fennel and add a little salt to kill the water, then squeeze out the water, but don’t squeeze it too dry, otherwise it will affect the taste, then mix it with oil

4. Add green onions to the meat filling Ginger, cooking wine, a little cooking oil, a little water, salt, stir well, add vegetarian fried sauce, add sesame oil and stir to taste, finally add fennel, stir evenly

4. Wrap the stuffing into the skin. , make dumplings, put them into the pot and cook them.

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The vegetarian fried sauce in this filling not only adds to the flavor of the sauce, but is also delicious when eaten alone, regardless of whether it is mixed with noodles or steamed buns. The aroma is even better when mixed with the stuffing. You can try it. This method is also suitable for making pies.

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The Spring Festival is coming. I wish my friends and fans in advance a new year and a new atmosphere. May you have a baby soon, live a happy life, make money rolling in, and earn billions to make you a rich man. Every household has the custom of eating dumplings during the Spring Festival. Today I would like to share with you dumplings stuffed with colorful fennel.

Colorful is just a name. In fact, there are only four colors, namely green skin, carrot color, yellow and white. They are made of spinach juice and carrots. Made with yellow radish juice and noodles, it not only adds a festive element to the dumpling wrapper, but it is also nutritious and purely green and hygienic.

1. Mix the colored leather first. Use a grinder to crush the spinach, carrot, and yellow radish respectively, then use a filter cloth to drain out the green, red, and yellow juices, add them to the flour respectively, and knead into a green, yellow, and red dough, seal and let stand.

2. Make fennel filling. (1) We use pork as the ingredient, beat the pork into puree, add cooking wine, light soy sauce, oil-consuming pepper powder and thirteen spices (the home version uses 13 spices, minced ginger, etc., and the commercial version uses 18 kinds of spices), mix with chicken essence After mixing, add the stock to the meat filling in batches and beat in one direction until ready to use. (2) Mainly stuffing fennel, wash and chop into pieces, add mixed sesame oil (made from peanut oil, lard, onion, ginger, garlic and more than ten spices) pepper oil.

(3) Then mix the oiled fennel and meat filling together, then add chopped green onions, salt, etc., and finally add sesame oil and leave it until the lard turns white. Dumplings. Another major function of mixed sesame oil with added lard is to prevent vegetables from becoming watery.

3. Divide the mixed colorful dough into balls and roll them into wrappers. Fill them with stuffing to make dumplings. Boil a large amount of water and add the dumplings. After pouring water three times, the colorful dumplings will be cooked.

When the colorful dumplings of white, green, yellow and red appear on each plate at the same time, they look very warm and full of happiness.

My family often makes fennel stuffed dumplings, and everyone in the family loves to eat them. I will share with you the method below, come and learn! Fennel dumplings

BY Gourmet Me

How to make dumplings stuffed with fennel?

I have loved eating fennel dumplings since I was a child, and I often make them myself. Due to the characteristics of fennel, I also have my own secret recipe for filling fennel dumplings.

Fennel is a plant that has the same origin as medicine and food. It can be used as medicine and is recorded in the ancient medical book "Compendium of Materia Medica".

Fennel has the effect of: warming the kidneys, dispersing cold, harmonizing the stomach and regulating qi.

Modern medical research has also found that fennel can promote digestion and absorption, and has certain effects on abdominal distension and female dysmenorrhea caused by overeating. It can also be used for leukopenia.

Those with poor gastric motility and weak spleen and stomach can usually eat more fennel.

Fennel has a unique aroma. Key points for preparing fennel dumpling fillings:

① Do not use five-spice powder, Sichuan peppercorns, aniseed, etc., which also have strong flavors, as they will cover up the filling. Aroma of fennel.

② Fennel is very oily. When preparing the stuffing, you must add enough oil, otherwise the taste will not be good and it will feel like eating grass.

③ Fennel dumplings are made with fennel and meat. The meat should be fat and lean. With more fat, the fennel will taste softer.

④ Season the fennel and meat separately first and then mix them together. "Fennel Dumplings"

Main ingredients: dumpling powder, fennel, pork

Auxiliary seasonings: salt, oil, light soy sauce, soybean paste

Method:

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First adjust the pork filling. Choose fat and lean pork. Add salt, oil, light soy sauce, and soybean paste. Soybean paste is my secret recipe for fennel dumplings. Soybean paste goes well with fennel and can bring out the fennel. The aroma.

When mixing noodles, generally the amount of water added to one pound of flour is marked on the dumpling flour. Different brands of flour have different amounts of water.

Key points: Don’t use too much water, it doesn’t matter if you use less. The dough will become softer when it rises. The longer it is left, the softer the dough will be. Noodles that are too soft are not good for making dumplings.

Take out the kneaded dough, knead it into a ball, cover it with plastic wrap, and let it rise for about 15 minutes.

While the dough is rising, chop the fennel and mix it with oil, then add it to the meat filling and mix evenly.

Important points: Do not add salt to fennel, otherwise it will become watery. Don't mix the fennel with the meat too early, as the salt in the meat will easily break out the water in the fennel. The same method is suitable for making dumpling fillings with vegetables.

Roll the dough into long strips, divide it into small pieces, and roll it into dumpling wrappers.

Wrap the dumplings, put the water in the pot, cook until the dumplings float, and pour Rinse it with cold water for two to three times until the skin becomes transparent and you can take it out.

When eating fennel dumplings as a dipping sauce, don’t use anything too strong as it will cover up the fragrance of fennel. The simplest is vinegar or nothing at all.

Summary: Tips for preparing fennel dumpling fillings: Don’t use strong-smelling seasonings such as Sichuan peppercorns and aniseed; add some soybean paste to make the fennel dumpling fillings taste more delicious; fennel Season separately from the meat. There is no need to add salt to the fennel. Mix it with oil first. Mix the fennel with the meat before wrapping. I am "Lejia Xianshi" and I like to cook delicious food and share. Follow me and you will often see the various delicious foods and tips and tricks I share about cooking delicious foods.

Fennel stuffed dumplings are also a very important type of dumplings we eat. Dumplings filled with fennel are not as pungent as leek and egg dumplings, and they have high nutritional value. And fennel stuffed dumplings have a homophonic pronunciation, which is called returning home, so many places like to make fennel stuffed dumplings as a dish for entertaining guests or cooking for family members during New Years and holidays. When we make fennel stuffed dumplings, they usually taste good with pork. Then the method is as follows: first make the dumpling wrapper, we first knead the dough with warm water and knead it into a large smooth dough. Dip in more flour so that it doesn't stick to your hands when kneading. After the meal, we knead the dough into long strips, divide it into small pieces and flatten it, and then use a rolling pin to roll the small pieces into a dough that is thick in the middle and thinner at the edges.

Then we start to make the fennel filling. Prepare the fennel and cut it into small pieces. The more chopped the better. Then we mince the pork into meat filling, put the minced fennel and pork filling together, add an appropriate amount of soy sauce, salt, thirteen spices, oyster sauce, monosodium glutamate and sesame oil. These seasonings are usually added when mixing the meat filling. Will suffice. Then after stirring everything together evenly, we can make dumplings.

Put the meat filling in the middle of the dough, and then press it tightly to prevent the meat filling from leaking out. After wrapping, you can steam or boil the dumplings. Generally, boiled dumplings will taste more delicious. , so families usually make boiled fennel dumplings.

You can put more or less meat filling here, it just depends on everyone’s taste. We can put more vinegar and sesame oil, and add a little soy sauce, so that the fennel filling dumplings will be more delicious. But while eating delicious food, we must also pay attention to our dietary taboos and eat fennel dumplings reasonably.

Fennel is a vegetable often seen in wet markets in northern China. The fennel oil it contains emits a special aroma and is rich in B vitamins and dietary fiber, which has certain benefits for the human stomach and spleen. . People have always thought that fennel requires a lot of oil and water to reduce the smell of fennel and can only be used as fillings for dumplings or steamed buns. In fact, it can be used with eggs and seafood, provided you accept the rich and special taste of fennel. But that doesn’t matter to people who like fennel.

In the past, fennel was often used as a filling with meat, and more oil was added than ordinary dumpling fillings. With the improvement of living standards, people have higher requirements for diet, and many traditional The eating method has been improved in order to eat healthier

Let’s take a look at how to make fennel, pork and shrimp dumplings

Ingredients: fennel, a small amount of pork filling, shrimp, eggs, onion and ginger, Sesame oil, light soy sauce, salt, flour

Wash, drain and chop fennel. Cook the pork stuffing with light soy sauce for half an hour, add washed shrimps, green onion and ginger, an egg, sesame oil, salt, chopped fennel, and stir evenly in one direction. Mix the flour into a dough, let it rest for twenty minutes, roll out the dough, make the dumplings, add water to the pot and bring to a boil, add the dumplings and cook. The spicy aroma of fennel and pork and the delicious shrimp dumplings are sure to make you want them again and again.

How to make fennel stuffed dumplings? Fennel stuffed dumplings are rich in fennel flavor and very delicious. Fennel stuffing is also my favorite. Making fennel stuffed dumplings is also very simple. You need to use fresh fennel and fennel. After washing, soak in salt water. It is very important to adjust the filling. You can use fennel to make vegetarian filling or meat filling according to your preference. Both are very delicious.

Fennel is rich in nutrients and has a rich flavor. I particularly like the taste of fennel, but some people can’t stand the strong taste of fennel. Fresh fennel is very delicious when used to make dumpling fillings and steamed bun fillings. Whether you use fennel to make vegetarian fillings or meat fillings, they are all very good, nutritious and delicious. The dumplings made are rich in fennel flavor, the color of fennel is green, and you will be appetizing just by looking at them. Let’s share the recipe of fennel filling dumplings practice. 1. Production steps

1. Ingredients: pork, fennel, onion, ginger, light soy sauce, sesame oil, salt, pepper, allspice, oyster sauce, eggs, flour, water

2 , wash the meat and peel it, chop it with a knife and put it in a basin. I like to chop the meat filling myself, which is more fragrant and delicious. Soak the peppercorns in water in advance, wash the onions and ginger and chop them into pieces, add them to the meat filling, and add Salt, light soy sauce, five-spice powder, oyster sauce, then beat in an egg, and adjust the filling with pepper water.

3. Add the pepper water several times, stir in one direction, stir until the meat filling is completely absorbed by the pepper water, then add a little more pepper water, stir until the meat filling becomes sticky and strong, set aside to marinate Make it for a while.

4. Pick and wash the fennel, soak it in salt water for 5 minutes, drain it and dry it, chop it into pieces and put it in a basin, add a little sesame oil, stir evenly, then add it to the meat filling, stir evenly , put it in the refrigerator for half an hour.

5. Add a little flour to the basin, then add a little salt, stir while adding water, stir until it becomes fluffy, knead it into a smooth dough, cover it, and let it rest for 20 minutes.

6. Sprinkle dry flour on the chopping board, put the dough on the chopping board, knead it a little, roll it into a long strip, then divide it into small doughs of even size, use a rolling pin to roll it out into a thick middle and a thin edge. little dough.

7. Take a small dough, put the stuffing on it, and wrap it into the shape of your favorite dumplings. Wrap everything and start cooking. Add an appropriate amount of water to the pot. When the water boils, put the dumplings in and cook them in advance. Use light soy sauce, vinegar, chili oil, etc. to make dipping sauce. After the dumplings are cooked, dip them in the dipping sauce. It is really delicious. 2. Tips for making delicious dumplings stuffed with fennel

1. When making the stuffing, be sure to choose fresh fennel. The flavor of fennel is more intense. For meat, choose fresh fat or lean pork. This is how to make it. The dumplings stuffed with fennel are more fragrant and delicious.

2. After washing the fennel, soak it in salt water for a few minutes. The fennel filling dumplings will still be green in color. The fennel must be dried before filling, otherwise there will be too much water and the fennel will be cooked. The stuffing is not tasty.

3. After cutting the fennel, mix it with sesame oil. This can lock the moisture of the fennel well and prevent water from leaking out. When preparing the filling, use pepper water or onion and ginger water to adjust the filling. The dumpling fillings come out more delicious.

4. When adjusting the filling, be sure to stir in one direction until the meat filling becomes sticky. The filling will be chewy. It is best to make your own dumpling wrappers. The wheat flavor is rich and the dumplings are more delicious.

Summary: The dumplings stuffed with pork and fennel are rich in nutrients and have a strong fennel flavor. They are so delicious when dipped in the delicious sauce. The dumplings are delicious, juicy and chewy, with the color of fennel. It is emerald green and looks very appetizing. I can eat a big bowl of it. The fennel filling can be made into vegetarian filling or meat filling. They are both very delicious. You can choose according to your preference. You can make it at home. It is simple to make. It’s delicious. Anyone who likes fennel filling can try it!