How to make fennel willow leaf dumplings

We often see food shows on TV and make ourselves envious. Here is how to make fennel willow leaf buns. Prepare the ingredients and start making them.

1.121 Put on the basin and ferment

2.212 Dissolve the yeast in warm water, add it into the flour and knead it into a slightly soft dough (softer than steamed buns)

3. Clean the front elbow meat

4. Cut into small pieces

5.12 Add ginger, salt, soy sauce, pepper, a large spoonful of sweet noodle sauce, and add appropriate amount of water to stir, and finally add appropriate amount of oil and mix well

6.21 Cover with plastic wrap and refrigerate for 1 hour

7.1 cut into cm lengths

8.2 Fennel, wash and drain

9. Add to the meat filling, then add appropriate amount of salt, oil, sesame oil, mix well

10. Grind an appropriate amount of flour and add it to the fermented dough.

11. Knead until evenly mixed (about 5-10 minutes)

12. Divide into small portions

13. Flatten

14. Roll the small dough into dough

15. Wrap the fillings

16.Pinch the tail first

17. Use your right thumb and index finger to pinch the skin on both sides alternately, and use your left thumb to push the filling inwards

18. Fold into a willow leaf shape

19. Place in the pot (leave some space between them)

20. Heavy objects on the pot lid

21. Wrap it well (to reduce air leakage), put it in a pot with cold water, and cook it on medium-high heat for 15 minutes after steam comes out.

The fennel and willow leaf bun introduced above is rich in nutrients and the preparation method is not very complicated. If you want to try it, hurry up and prepare the ingredients!