Ingredients details

500 grams of flour

500 grams of fennel

Adequate amount of minced onion and ginger

300 minced pork grams

50 grams of cooking oil

5 grams of salt

5 ml of light soy sauce

5 ml of cooking wine

10 ml of sesame oil

Adequate amount of chicken essence

Savory taste

Cooking process

Twenty minutes of time

Normal Difficulty

How to make fennel stuffed dumplings

1

Mix flour with half a pound of water, and add a little salt to the water to prevent the dumplings from sticking after cooking. Put the dough into a container and cover it for ten minutes.

2

Wash and dry the fennel or wipe it dry with kitchen paper to prevent water from affecting the freshness and taste of the finished product when mixing the stuffing.

3

Cut the green onions and ginger and set aside.

4

Add the chopped green onion and ginger to the minced meat and stir. Pour in cooking wine, light soy sauce, salt, chicken essence, and sesame oil and continue stirring until thick.

5

Chop the fennel and pour it into the meat filling basin. Before mixing with the minced meat, stir the fennel with cooking oil evenly to coat the moisture in the fennel. Keep it away from salt and moisture.

6

Knead the dough, roll it into strips, and cut it into medium-sized pieces. Roll out the dumpling wrappers and fill them with large fillings to make ingot-shaped dumplings.

7

Put the pot under boiling water and cook for about three minutes. When the dumplings puff up, reduce the heat to low for half a minute and take them out. A plate of fragrant and smooth fennel dumplings is ready.