For those who love pasta, when they don't know what to eat, making dumplings is not wrong. There are also more vegetables in this season, and you can change the filling to ensure that you don't get tired of eating.
Compared with leeks and cabbage, fennel at this time is more tender and suitable for filling. Fennel has a faint aroma, which has the effect of strengthening the stomach and promoting digestion, and is also more suitable for this season.
Fennel pork stuffed dumplings
【Ingredients】Flour, pork, fennel sprouts, green onion, ginger, Sichuan peppercorns, dark soy sauce, light soy sauce
【How to do it】
1. Mix flour and cold water 2:1 and knead into a dough. Leave the lid on for at least 20 minutes, kneading the dough twice in the middle to make it smooth and creamy.
2. Add boiling water to soak peppercorns, green onions, and ginger until the water is cold.
3. Grind the 28 fat and lean pork into a meat filling, add salt, dark soy sauce and light soy sauce to season and mix well.
4. Add cold pepper water in 3 times (add 100~150 grams of pepper water to one pound of meat), and stir in one direction until the meat filling is completely absorbed each time you add it. Finally, the meat filling is viscous and drawn.
5. Wash the fennel in advance, drain the water and chop it.
6. Pour fennel into the meat filling, add some cooked oil and mix well, and the filling is ready.
7. Roll the awakened dough into long strips and cut into small pieces. Roll out the dumpling wrappers, add the filling, and knead them into dumplings.
8. Boil the water into the dumplings and use a spoon to push a few times along the bottom of the pot to prevent the pan from sticking. After boiling again, pour in half a bowl of cold water, repeat 2~3 times, until all the dumplings float up, the dumpling skin becomes transparent, and then turn off the heat and fish out.
The filling is doughy and soft and juicy. Coupled with the faint fragrance of fennel, the taste is very good.
Tips for Rice
Pepper water is added to the meat filling to make the meat filling softer and tenderer, and at the same time to remove the smell of the meat filling. The specific dosage can be increased or decreased according to your preference. I usually have 100~150 grams of water per pound of meat. If you like dumplings, if you have more juice, add more water.
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