Pork and Fennel Dumpling Stuffing Recipe

Pork and fennel stuffed dumplings Ingredients: pork, fennel seedling, white flour, thirteen spices, salt, green onion, ginger, oil, sugar, soy sauce, cooking wine.

Practice steps:

Step 1, add a little salt inside the white flour and add water.

Step 2, and into the dough, the surface is a little soft, too hard surface is not good pinch mouth, wake up half an hour.

Step 3, wake up this time to disk filling, the meat clean.

Step 4: Cut the meat into long strips.

Step 5: Cut the meat into cubes.

Step 6: Chop the green onion, ginger, and mince.

Step 7, cut the meat, add thirteen spices, cooking wine, salt, soy sauce, green onion oil. Stir vigorously.

Step 8, in the frying pan add oil, put the onion, heating, until the onion a little brown, fish out the onion, the pot of oil is onion oil.

Step 9, fennel seedlings wash clean, control the water.

Step 10, cut into small particles.

Step 11, put it into the meat mixture.

Step 12, fennel seedling and meat mix well, filling disk.

Step 13: Let the noodles rise and roll into long strips.

Step 14: When cutting the small squeezes, roll the long strips back and forth. Cut into small squares like this.

Step 15: Press down on the cut side and dry it into a dumpling skin, thin on both sides and thick in the center.

Step 16: Put the filling into the center of the dumpling skin and pinch it tightly.

Step 17: Wrap the dumplings.

Step 18: Add water to the pot, wait for the water to boil and then put in the wrapped dumplings, go down to the dumplings and drip the pot, don't let the dumplings stain the pot, when the water boils point in the cool water, point in the cool water twice, when the water boils the dumplings are cooked out of the pot.