Step 1
Step 1
1. Pour 250ml boiling water into the flour and mix well then put appropriate cool water to knead into a slightly soft dough.
Step 2
Step 2
2. This is the fennel I picked from the hillside, it's freshly sprouted.
Step 3
Step 3
3. Wash it and put it in boiling water. One is through boiling water can be sterilized, and the other is when you put the filling can put more filling.
Step 4
Step 4
4. One piece of frozen tofu.
Step 5
Step 5
5. Soak the vermicelli in boiling water.
Step 6
Step 6
6. Mince the frozen tofu and vermicelli, and mince the ginger.
Seventh
Seventh
7. hot pan oil to put a little more oil because frozen tofu is very oil-eating, the oil is hot into the ginger powder pepper powder stir-fried out of the flavor and then ba frozen tofu fans into the pan stir-fried into the soy sauce chicken essence.
Step 8
Step 8
8. Chop the fennel and put it into the pot, put a little salt and mix well. The fennel filling is ready. The pie I made today is going to a Buddhist friend of mine who is a full vegetarian.
Step 9
Step 9
9. Knead the noodles long and evenly and pull them into a dough slightly larger than dumplings.
Step 10
Step 10
10. Roll out the long dumpling skin and fill it with the filling.
Step 11
Step 11
11. Put into the electric cake pan and cook to brown on both sides
Step 12
Step 12
12. Thin skin and big filling, it looks fragrant.