The special taste of some foods can divide people into two extremes. Those who like them will never get tired of eating them, and those who hate them will never even want to smell them. Fennel is one of them.
For most northern children like me, fennel stuffed dumplings can be said to be delicious since childhood. What they love is the unique "strange" taste of fennel. Fennel can be made into meat or vegetarian fillings. It can be served with pork or eggs.
Fennel pork dumplings
By MoseKshlerin
Recipe Recommendations
- pork stuffing appropriate amount
- fennel appropriate amount
- shrimp appropriate amount
- eggs appropriate amount
- dumpling skin appropriate amount
- cooking wine appropriate amount
- pretzel appropriate amount
- shisanxiang appropriate amount
- sesame oil appropriate amount
- salty and fresh
- cook
- an hour
- simple
Steps for Fennel pork dumplings
1
Marinate the pork filling with cooking wine for a while;
2
Chop shrimp into thick grains;
3
Wash the fennel and chop it into fine powder;
4
Mix all fillings well;
5
Add sesame oil to the filling, and the fennel will not easily flow out, so you can add more oil, otherwise the cooked filling will easily dry out;
6
Add thirteen incense;
7
Beat in an egg to increase the viscosity;
8
Add some salt and pepper to improve the flavor;
9
It is best not to add strong seasonings such as soy sauce to make fennel fillings, so as not to cover up its unique aroma;
10
Wrap them into round, big-bellied "pigs" and line up.