Fennel Pork Stuffing

Practice:

1. Prepare a large pot of water by adding a proper amount of salt and stirring to dissolve it, then put in the cleaned fennel seedling to soak for 15 minutes, soaking in salted water can kill the residual insect eggs in the fennel seedling and keep the fennel seedling bright green.

2. Mince the pork, add soy sauce, cooking wine, salt, oyster sauce, chopped green onion, minced ginger, pepper, barbecue sauce and mix well, then crack an egg, and then pour in water several times to mix the meat mixture, and then marinate in the refrigerator for 10 minutes.

3. For the dumpling dough, crack an egg into 500g of flour, add 250g of water and 20g of cornstarch, mix well, and knead until smooth, cover with plastic wrap and set aside.

4. Then, dry the fennel seedling and chop it finely, add it to the marinated meat mixture, add some vegetable oil and mix well.

5. Use your favorite and good techniques to wrap the dumplings and you are ready to go. Cook the dumplings with a little more water and add a tablespoon of salt to prevent the dumplings from sticking and breaking the skin.

Tips:

1. No matter what kind of dumplings you make, adding an egg, starch, and salt to the dough will make the dumpling skins more resilient and transparent.

2. When mixing fennel-filled dumplings, don't add spices such as sesame oil and five-spice powder, which can mask the fennel's own aroma.

3. When mixing fennel-filled dumplings, add eggs to lock in the moisture and nutrients of the meat and make the dumplings tasty and juicy, and add barbecue sauce to make the filling flavorful, juicy and not greasy, which will make the fennel flavor even stronger, and not greasy.

4. After adding seasoning to the meat mixture and mixing it vigorously, put it into the refrigerator to make the meat mixture solidify in the cold, so that it will not come out of the water when wrapping, and the dumplings will be juicy when cooked.