Pork and fennel dumplings

Mix 250 grams of noodles with 143 grams of warm water, use a chef's machine to knead into a soft dough, cover with plastic wrap to save noodles.

Mix 200 grams of meat filling, 40 grams of egg liquid, 10 grams of fresh soy sauce, 10 grams of cooking wine, appropriate amount of white pepper, and 1g of sugar evenly.

Chop 6 grams of ginger and add 50 grams of water, beat into ginger water, simmer, add the filtered ginger water to the meat filling two or three times, and stir clockwise. Every time you add water, wait until the meat filling is completely eaten.

Add 10 grams of hot oil, add an appropriate amount of dark soy sauce to adjust the color, and stir evenly with 5 grams of salt.

After adding 150 grams of chopped fennel, stir in 5 grams of sesame oil.

Cut the dough into three parts and knead it into long strips of even thickness. The picture is the initial state 😆😆

Cut into evenly sized pieces.

Sprinkle powder, flatten

Roll out into a disc that is slightly thicker in the middle and thinner at the edges.

Wrap in appropriate amount of filling.

Tighten the edges

Use the thumbs and index fingers of both hands to squeeze out the Yuanbao dumplings.

After all the wrappings are done, bring the water to a boil and boil some water (three times in total) and cook until the dumpling wrappers bulge and collapse, then take them out.

The delicious pork and fennel dumplings are delicious.

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