Fennel dumpling filling is a type of dumplings that is more popular in the northern region, almost every family in the New Year festivals will go to do this kind of dumpling filling, and the practice is also very traditional, first of all, you should first buy back the fennel with water to clean, control the water and then go to the marinade, the step is that many people will be ignored, and will be directly to make dumplings, which will make the flavor becomes The first thing you need to do is to make sure that you have a good taste in your mouth.

1, fennel after washing first water control, the onion ginger minced into the meat.

2. Season the meat with salt, chicken broth, soy sauce and five-spice powder. Then splash with hot salad oil, mix well before adding sesame oil, in one direction, mix well.

3. Chop the fennel and add it to the meat mixture. Use chopsticks to mix well, also in one direction.

4: Start wrapping the dumplings.

Sit pot of water, pot boiling under the dumplings can be

1. Add the right amount of warm water to the flour, mixed together, kneaded into a dough, covered with a damp cloth to wake up for a while

2. Pork cleaned and chopped into a filling, fennel washed, drained and chopped, green onions, ginger chopped

3. The filling with green onions, chopped ginger, salt, chicken, thirteen spices, pepper, sesame oil, soy sauce and mixing well and put aside a quarter hour! Taste, before adding fennel mixed together

4. Wake up the dough divided into equal sized doses, rolled in the thick side of the thin skin, wrapped into the filling, pinch, wrapped into dumplings

6. pot of boiling water, into the dumplings to cook until cooked out of the pot

pork stuffing:

Instruments: Pork 500 grams of Lotus White 1000 grams of minced ginger 15 grams of minced green onion 30 grams of salt 15 grams of pepper 25 grams of cooking wine Pepper 5 grams of cooking wine 25 grams of monosodium glutamate 15 grams of sesame oil 25 grams of refined oil 25 grams

Method:

1. Pork peeled and washed, cut into fine grains; lotus white washed, cut into fine powder, and then mixed with refined oil.

2. Pork particles with ginger, green onion, salt, pepper, cooking wine, monosodium glutamate, sesame oil, and then add the lotus white and even into.

Note:

1. The ratio of fat and lean pork is 4:6.

2. Lotus white can not be added directly to the pork grain, it must be mixed with oil before adding.

3. If you use Chinese cabbage as an ingredient, you must first marinate the cabbage and squeeze out some of the water before adding it.

Lamb filling:

Raw materials: net lamb 500 grams of leek 250 grams of ginger 50 grams of minced onion 50 grams of pepper 5 grams of eggs 2 salt 5 grams of pepper 3 grams of cooking wine 15 grams of soy sauce 20 grams of sesame oil 25 grams of peanut oil 25 grams of

Method:

1. Lamb washed and chopped into fine grains; leek washed and chopped into fine pieces; peppercorns soaked with boiled water into the peppercorn water.

2. Minced lamb with minced ginger, minced scallions, salt, pepper, cooking wine, soy sauce, pepper water, egg mixture, then add sesame oil, peanut oil and mix well, and finally add chives and well into the end.

Note:

1. Mutton stench is heavy, so it is necessary to add pepper water in order to remove the stench, but also should increase the amount of ginger.

Leeks should be added last. If there is no leek, can also use celery, parsley instead.