Ingredients: 500g fennel, 200g eggs, 500g flour.

Accessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of sesame oil.

How to make fennel and egg stuffed dumplings

1. Add water to the noodles and let them rest for 30 minutes.

2. Crack the eggs and stir them clockwise with chopsticks.

3. Fry the eggs.

4. Wash the fennel.

5. Cut into pieces with a knife.

6. Put the fried eggs, fennel, appropriate amount of salt, some sesame oil, and mix 2 raw eggs in the pan.

7. Knead the dough finely and cut into small pieces.

8. Press the skin.

9. Wrap the mixed stuffing.

10. Turn on the electricity and boil the water. Put the wrapped dumplings into the pot and boil them for 5 minutes. They will be cooked.

11. The hot fennel and egg dumplings are out of the pan.