Fennel dumplings practice:
1. Prepare a large pot of water add an appropriate amount of salt stirring to dissolve, put in the clean pick of fennel seedling soak for 15 minutes, soaking in salted water This will kill any remaining insect eggs in the fennel seedlings and keep them 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, then pour in water several times to mix the meat mixture, and then put it in the refrigerator to marinate for 10 minutes.
3. For the dumpling dough, add 250g of water and 20g of cornstarch to 500g of flour, then stir well to form a smooth dough, cover with plastic wrap and set aside to rise.
4. Cut the fennel seedling into fine pieces, 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. When cooking the dumplings, add a little more water and a tablespoon of salt to prevent the dumplings from sticking and breaking the skin.
A few words of advice:
1. No matter what kind of dumplings you make, adding an egg and the right amount of cornstarch and salt to the dough will make the skin of the dumplings more resilient, and make the dumplings transparent and beautiful.
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.