Fennel Dumplings
Overview
Fennel seeds are actually a condiment, and its stems and leaves also have aroma and are often used as fillings for steamed buns, dumplings and other foods. I can't move my legs when I see fennel.
Tags
Ingredients
Steps
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If you buy fennel, remove the roots and pick it, soak it in water for 10 minutes (sprinkle some salt in the water), rinse it
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Add water to the pot, add a spoonful of salt, bring to a boil over high heat, put the fennel root side down, and blanch the whole thing in the pot
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As the root becomes soft, put the whole fennel into the water. This will take a while to boil. Pinch the stem with your hands and take it out when it is soft
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Take out the fennel and soak it in a basin of cold water for a while
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Take it out, squeeze off the water with your hands, and chop into small pieces
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Put it into one side of the seasoning basin, pour a little peanut oil on it, and stir well; fennel likes oil, so pour the oil on it first to avoid a lot of water when you sprinkle the salt on it later;
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First put ginger powder into the meat filling and mix well; then add soy sauce, monosodium glutamate and a small amount of salt. After mixing well, add a small amount of water, mix well in the same direction, and pour it into the other side of the seasoning basin
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Before preparing to make dumplings, mix the meat filling and fennel well, add an appropriate amount of salt, and finally pour in peanut oil, stir well in the same direction, and you are ready to make them
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Take a dumpling wrapper, put an appropriate amount of filling, pinch it tightly, OK
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Add water to the pot, bring to a boil over high heat, add the dumplings, don't add too many dumplings at once, use a spoon to push them open, and bring to a boil three times in a row. Use a spoon to push them open every time it comes to a boil. Add a small amount of cold water to the last roll. After the dumplings are boiled, the dumplings are ready to be taken out of the pot
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Fennel dumplings dipped in vinegar or garlic sauce taste good
