No need to blanch, directly chopped into the filling on the head, because the fennel is very easy to cook, blanching after cooking if the taste is not good.

Fennel pork dumplings practice:

Raw materials: flour, egg white, salt, water, pork, fennel, meat sauce, salt, oil.

Steps:

Step 1: Add salt to the flour and mix well, beat in one egg white.

Step 2: Slowly add water and stir to form a wadding, knead for 10 minutes to turn into a smooth dough, cover and let rise for 30 minutes.

Step 3: While the dough is rising, prepare the filling: cut the pancetta into small pieces and grind it with a meat processor.

Step 4: Wash and mince the fennel.

Step 5: Add the fennel to the minced meat and pour in the meat sauce.

Step 6: Stir the meat mixture in one direction and mix well.

Step 7: Knead the dough with a little flour for a while, take a small piece of it and knead it into a long strip, then cut it into small pieces with a knife.

Step 8: Roll out the dumpling skin.

Step 9: Take the dumpling skin and put some meat filling on it.

Step 10: Wrap all the dumplings.

Step 11: Put the dumplings in the pot and cook them.