Fennel Dumplings

Overview

It’s delicious, but the dumplings have both staple food and vegetables to save trouble

Add two eggs and a little salt to the flour and knead with warm water
Let the smooth dough rest for 20 minutes to rise.
Pour an appropriate amount of rapeseed oil into a wok, heat it, wait for the oil to cool down naturally, then add the pork filling and minced ginger rice
Add Liubiju’s yellow sauce chicken powder to the stuffing
Wash the fennel, drain the water and cut into fine pieces
Stir the fennel and the prepared pork stuffing together, then put it in the refrigerator for 30 minutes, take it out and set aside
Take a piece of dough and knead it repeatedly until it is firm
Roll the kneaded dough into long strips and cut into equal dough pieces
Sprinkle two pieces of cut dough onto the surface
Press all the ingredients flat
Roll out the dumpling skin into a thick center and thin edge
The dumplings are ready
Add an appropriate amount of water to the pot and bring to a boil, then add the dumplings
Put the dumplings into the pot, use the back of a rice spoon to push it along the edge of the pot, cover the pot and cook

$Fennel Dumplings step 14$
After boiling the pot, use a rice spoon to stir along the edge of the pot again
For the first time, add an appropriate amount of cold water to press the pot down
After boiling the pot again, open the lid and cook for one minute
Add appropriate amount of cold water again
The dumplings are cooked
Remove from the pot and put on a plate