Pork fennel jiaozi
material
Fennel, pork, onion, ginger, dumpling stuffing seasoning, salt, chicken essence, sesame oil, soy sauce, cooking wine, flour, water and salad oil.
method of work
1, put cooking wine and water in the meat stuffing, and stir it in one direction to stiffen it.
2. Chop the onion and ginger and put them into the meat stuffing.
3, fennel washed, drained and chopped, also put into the meat stuffing. Then add soy sauce, salt, dumpling stuffing seasoning and sesame oil, and stir well to make the stuffing.
4. Add water to the flour to make dough, and wake up for 10 minutes.
5. Knead the dough evenly, knead it, cut it into dough of the required size, and roll it into a thin dumpling skin with a rolling pin.
6. Wrap the mixed stuffing, and pinch the edges into the shape of jiaozi.
7. Put water in the pot. After the water boils, put it into the wrapped jiaozi, and gently push jiaozi with a spoon to prevent the pot from sticking. After the fire is boiled, order cold water twice, then boil the pot and take it out when jiaozi swells and floats.
Fennel pork fried dumplings
material
Pork, fennel, chopped green onion, Jiang Mo, salad oil, salt, flour paste and spiced powder.
method of work
1. Live the noodles with warm water first, knead them into dough, put them on the noodle table and wake up. Then prepare the meat stuffing. Wash and chop pork (fat and thin, I didn't put fat) into minced meat (Fat Darling doesn't like to buy ready-made minced meat, so he thinks he cuts it cleanly), add fennel, chopped green onion, Jiang Mo, salad oil, salt, noodle sauce and spiced powder, and stir well in one direction with chopsticks.
2. Wrap it up as jiaozi. Put it in a pan, pour half oil and half water to one-third of the height of jiaozi (half oil and half water can not paste but also make the meat cooked), and fry it on low heat 15 minutes or so.
Fennel pork fried dumpling
material
Ingredients: 300g pork (3:7 fat and thin), 250g fennel, 0/0 mushroom/kloc, 500g dumpling wrapper.
Seasoning: Jiang Mo, onion, egg 1 piece, 3 tablespoons of salt (seasoning spoon), a little soy sauce and chicken essence (oyster sauce).
method of work
1, wash the materials, put 2 spoonfuls of salt in the pork and chop it into minced meat; Fennel powder; The soaked mushrooms are shredded and sauteed, and a little soy sauce is added.
2. Mix all the prepared materials with seasoning and package.
3. jiaozi: steam on boiling water 15 minutes; Pot sticker: Put a layer of oil on a small hot pot, put the steamed jiaozi or the wrapped jiaozi directly, and sprinkle water several times. Cover the pot and fry one side for the other.
Tips
1, chicken essence will taste sweeter if it is replaced by oyster sauce.
2. Pork chopped directly will be more delicious than that stirred outside.
3, pot stickers must use a small fire, I usually sprinkle water by hand, very uniform, and then cover. If one side is not browned yet, continue to sprinkle water, so that the fried dumpling will not be burnt and the skin will be crisp.
4, this seasoning is relatively weak, if the chicken essence is replaced by oyster sauce, 3 tablespoons of salt is enough.
5. If the wrapped jiaozi is directly made into pot stickers, it should be stewed for a long time to prevent it from being cooked.