Dumplings stuffed with fennel
The seeds of cumin are condiments, and its stems and leaves also have aroma. It is often used as stuffing for steamed buns, dumplings and other foods. The main components contained in them are anise oil, which can stimulate gastrointestinal nerves and blood vessels, promote the secretion of digestive juice, increase gastrointestinal peristalsis, and eliminate accumulated gas, so it has the effect of strengthening the stomach and promoting qi; Sometimes gastrointestinal peristalsis will decrease after excitement, which helps to relieve spasm and pain.Now the season is when fennel comes into the market in large quantities. It is cheap and full of water. It is the best choice for the dry season in autumn. Its color is emerald green, and the dumpling soup is full, fragrant, smooth and delicious. You might as well try it.The ingredients for eating dumplings are also very important. Everyone has different tastes, and the tastes of dumplings are also varied. But dumplings without small ingredients really lack 50% taste!The ingredients include vinegar, soy sauce, sesame oil, sugar, monosodium glutamate or chicken essence, chili oil, etc. But the flavor can be hundreds or even thousands.
Step 1 . The flour is mixed with half a kilo of water, and a little salt is added to the water to prevent the dumplings from sticking after being cooked. Put the mixed noodles in the container and cover it for ten minutes.
Step 2 . Wash fennel and dry it in the air or wipe it with kitchen paper to prevent the water from affecting the freshness and taste of the finished product when filling.
Step 3 . Chop chopped onions and ginger well.
Step 4 . Add chopped onion and ginger into the minced meat and stir. Add cooking wine, soy sauce, salt, chicken essence and sesame oil and continue to stir until thick.
Step 5 . Chop the fennel and pour it into the meat filling basin. Before mixing with the minced meat, stir the fennel with cooking oil evenly, so as to wrap the water of the fennel and prevent it from killing out when it meets salt.
Step 6 . Knead the flour into strips, and then pull it into a medium sized dosage form. Roll out the dumplings into yuan bao shaped dumplings with leather and big stuffing.
Step 7 . Boil in water for about three minutes, then turn the heat down for half a minute to remove the dumplings. A plate of fragrant, smooth fennel dumplings is ready.
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