Fennel dumplings
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. You can't pull out your legs when you see fennel.The fresh fennel must be boiled. Be careful not to cook the dumplings
Step 1 . Remove the roots of the fennel you bought, soak it in clean water for 10 minutes (sprinkle some salt in the water), and rinse it off
Step 2 . Add water to the pot, put a spoonful of salt, bring to a boil over the high fire, put the root of fennel down, and blanch the whole pot
Step 3 . As the root softens, put the whole fennel into the water. This needs to be boiled for a while. Pinch the vegetable stem with your hand, and the soft one can be fished out
Step 4 . Put the fished fennel into a cold water basin and soak for a while
Step 5 . Then take it out, grab the water with your hands, and chop it up
Step 6 . Put it into one side of the seasoning basin, pour a little peanut oil on it, and mix well; Fennel likes oil. Pour oil first to avoid a lot of water when salt is sprinkled;
Step 7 . Put ginger powder in the meat stuffing first and mix well; Then add soy sauce, monosodium glutamate and a small amount of salt, mix well, add a small amount of water, mix well in the same direction, and pour into the other side of the seasoning basin
Step 8 . Before making dumplings, mix the meat stuffing with fennel, add an appropriate amount of salt, and finally pour in peanut oil. Mix it in the same direction, and then you can make dumplings
Step 9 . Take a dumpling skin, put an appropriate amount of stuffing, pinch tight, OK
Step 10 . Add water to the pot, boil it over a high fire, and put in dumplings. Don't put too much down at once. Push it away with a spoon, and boil it three times in a row. Every time you boil it, push it away with a spoon. Add a small amount of cold water to the last roll. After boiling, the dumplings can be out of the pot
Step 11 . Fennel dumplings with vinegar or garlic juice taste good
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