How to make pork and fennel stuffing?

There are many ways to make dumplings, as the fillings can be constantly changed. Pork and fennel filling is also a common method. Fennel added to the filling will have its own flavor, and can also enhance the aroma of pork to a higher level.

How to make fennel pork dumplings

Required Materials

Fennel, minced meat (pork), onion, ginger, five-spice powder, salt, chicken essence, sesame oil, light soy sauce, dumpling wrappers, water, salad oil.

How to make the skin

1. Knead the dough: The most common flour is wheat flour, and buckwheat flour is used in some places. Use cool water. After kneading the dough in a bowl, let it sit for 20 minutes to allow the dough to "solidify" (the water fully penetrates the flour particles). If there is too much water, the dough will be soft and easy to wrap, but will break easily when cooked; on the contrary, if there is too little water, the dough will be hard, making it difficult to roll the dough and wrap. A good taste generally requires the dough to be harder, like the saying goes: soft pancakes and hard dumplings.

2. Leatherworking:

【搟】: Put the dough with sugar on the chopping board and roll it into a cylindrical strip with a diameter of 2-3 cm. Pinch (or cut) the strips into small pieces about 1.5 cm long - dumplings. Flatten the dumplings with your hands. Use a rolling pin to roll out dumpling wrappers of moderate diameter (4-7 cm), about 0.5-1 mm thick, with the center slightly thicker. When rolling the skin, sprinkle some dry flour (floating flour) on the chopping board to prevent it from sticking to the board. Since rolling the dumpling wrappers is quite time-consuming, many handmade noodle shops today sell machine-made dumpling wrappers. When using machine-made dumpling wrappers, you usually have to dip your hands in water before kneading them.

【Pinch】: Using a rolling pin to roll out dumpling wrappers seems to be a part of urban culture. In rural areas, manual kneading is mostly used. When pinching, first knead the dumplings into a flat round shape, then pinch and press them with the fingers of both hands while rotating them. After being kneaded, the skin is bowl-shaped (while the skin of the rolled dough is flat) and contains less dry flour, so it is easier to wrap. The disadvantage is that pinching the skin takes more time than rolling the skin.

How to make the filling

1. Wash the fennel and drain the water. Chop the green onion and ginger and add them to the meat filling.

2. Add appropriate amount of salt, chicken essence, light soy sauce and five-spice powder to the meat filling. Then use the heated salad oil to add fragrance, add the sesame oil before mixing, and stir in one direction until evenly mixed.

3. Chop the drained fennel and add it to the meat filling. Use chopsticks to stir the filling evenly in one direction.

4. Then start making dumplings.

5. Heat water in a pot and put dumplings in after it boils.