Fennel and Pork Dumplings

Overview

The seasoning ratio is for reference only, adjust according to personal taste! If you have time, take more step-by-step pictures!

Mix the flour with salt, slowly add water and stir until it becomes fluffy.
Knead the dough into a smooth dough, cover it with a damp cloth or plastic wrap, and let it rest; you can knead the dough again in the middle, and then let it rest.
Meat filling!
Pepper!
Allspice!
Sugar (I use stevia for diabetics)!
Chicken noodle!
Cooking wine!
Old smoker!
Light soy sauce!
Dried salted shrimp powder (crushed with wall-breaking machine)!
The amount of cooking oil I usually use is based on the prepared filling and it is shiny, and can be increased at any time.
Stir the meat filling in one direction first! Beat eggs on one side.
Stir it up again! On hot days, cover and refrigerate.
Remove the old roots of fennel, wash and chop it finely!
Before wrapping, mix green onions, sesame oil, and fennel! In this way, the fragrance is rich.
Divide the dough into several equal parts, knead it smooth and cover it to prevent it from drying out! Take a portion, roll it into long strips, and cut into appropriate sizes.
Sprinkle an appropriate amount of flour and rub your hands together to avoid sticking! Press the flat circle.
Roll out the dumpling wrappers.
Add appropriate amount of filling.
Pinch it!
It’s wrapped!
Boil a pot of water over high heat. Add the dumplings while stirring. If the dumplings float up, add half a small bowl of water every time it boils. A total of three times. Dumplings cooked with the lid open are more chewy than dumplings cooked with the lid on.
Finished product!
Finished product!