The filling method for fennel and pork dumplings is as follows:

Materials/tools: 300 grams of fresh fennel, 300 grams of fresh pork filling, 500 grams of ordinary flour, 10 grams of green onions, 5 grams of ginger grams, 8 grams of salt, 3 grams of light soy sauce, 2 grams of dark soy sauce, 20 grams of cooking oil, 2 grams of sesame oil, 2 grams of Sanxiang, 2 grams of oyster sauce, 3 grams of cooking wine, a few peppercorns, 1 aniseed, 30 grams of warm water, knife, plate, plastic wrap.

1. Pick the leaves of fresh fennel, remove the roots, and wash them several times in clean water. Wash and control the water, then use a knife to chop along the roots. The cutting method is the same as the leek. Cut it and put it on a large plate for later use.

2. Onion and ginger water needs to be soaked in advance. Add 10 grams of green onion segments, 10 grams of ginger slices, a few peppercorns, and 1 aniseed to 30 grams of warm water. Let it sit for 20 minutes to let the warm water soak. Add in the flavor of all the spices. When the color of the water turns slightly brown and the aroma of various spices is exuded, it means it is ready.

3. Cut all the auxiliary ingredients: green onions and ginger into fine pieces, add them to 300 grams of pork stuffing, mix well, then add the soaked onion and ginger water three times in three times, and the meat stuffing becomes plump and juicy minced meat. Just like that.

4. Add 3 grams of light soy sauce, 2 grams of dark soy sauce, 2 grams of sesame oil, 2 grams of oyster sauce, 2 grams of thirteen spices, and 3 grams of cooking wine, mix well, and finally add 20 grams of cooking oil. Mix thoroughly, the cooking oil can lock in the flavor and moisture. Cover with plastic wrap and let it sit for a while to allow the meat filling and seasonings to blend.

5. Add chopped fennel to the mixed filling, add 8 grams of salt and stir thoroughly to form a dumpling filling.