Fresh meat and fennel dumplings

Overview

How to cook Fresh meat and fennel dumplings at home

250g of diced pork, fat to lean ratio 3:7. Add an appropriate amount of thirteen spices, white pepper powder, ginger powder, 5g dark soy sauce, 15g light soy sauce, and half of the egg liquid to the diced meat, put it into a food processor and beat evenly.
Add an appropriate amount of green onion and ginger water or aniseed pepper water in batches to the stirred meat filling, and stir clockwise until the meat filling becomes silky. Add 10g of cooked oil and 5g of sesame oil and stir evenly. Reminder: The amount of water added should be increased or decreased appropriately according to the water content of the vegetables.
Wash 130g fennel greens, drain the water, chop into small pieces and mix well with the meat filling.
Add 300g all-purpose flour to 170g water and mix into a soft and smooth dough. Cover with plastic wrap to save the dough and knead it halfway.
Divide the dough into three portions and roll into long pieces.
Cut the agent.
Roll out the dough.
Wrap in appropriate amount of fillings.
Pinch the edges tightly and squeeze into Yuanbao dumplings.
After everything is wrapped, boil the water in the pot. Boil for three times and add water twice.
Delicious meat and fennel dumplings.
One more plate.