Pork fennel box
By NealWolf
The favorite pasta food when I was a child was the fried box made by my mother. The right dough sheet was not thin or thick, and it looked scorched when fried. After taking a bite, it also contained some gravy. The stuffing inside was fresh and not greasy. A leek egg box, a leek pork box, a leek shrimp box... and the box to be talked about today contains a vegetable that we northerners love to eat-fennel.
Recipe Recommendations
- pork stuffing 2 two
- fennel 1 handful
- eggs one
- soy sauce 1 scoop
- cooking wine 1 teaspoon
- salt appropriate amount
- spiced powder 1 teaspoon
- dumpling flour 2 cups
- salty and fresh
- fried
- an hour
- senior
Steps for Pork fennel box
1
Wash and drain the fennel, chop into pieces, and place in a large bowl.
2
Put the pork filling into a bowl filled with fennel, add an egg, add cooking wine, salt, five-spice powder, and soy sauce, stir well and set aside.3
Put 2 cups of dumpling powder into a container, add appropriate amount of warm water in portions and mix well, knead into dough, and simmer for a while.
4
After the dough is melted, knead it into long strips, cut it into pieces with a knife, roll it one by one into dough sheets and wrap the stuffing.
5
After the box is wrapped, put a little oil in the pan, turn on low heat, place the box in the pan, fry for 2 minutes, and add a small amount of water into the pan. Wait until the pan is fried until there is no water or oil, add oil, turn the box over, and add more water until both sides are fried brown and you can be served.Pork fennel box Make Tips
1. Don't put too much water when kneading dough. Too much water will make the dough too moist, and the rolled dough will easily break and have no bite force. 2. The size of the box should be 2-3 in the pan. Don't squeeze too hard, which will affect the turning. 3. You don't need to put too much oil in the pan, as long as the oil covers the entire bottom of the pan. You can use a cooking brush to brush oil evenly on the bottom surface. 4. When mixing the filling, if you are worried that there is not enough or too much salt, you can add less salt first, mix well, taste the taste of fennel in the filling slightly, and add salt if there is not enough. 5. Among the above ingredients, you can completely replace fennel and pork with other ingredients, such as leeks + eggs, leeks + shrimp + mushrooms, leeks + pork, pork + cabbage, and vegetables + beef and mutton. Egg fillings need to be stir-fried and chopped before filling.