Pork and fennel dumplings(zhu rou hui xiang jiao zi )

Pork and fennel dumplings

Introduction:

Production steps:

Step 1: prepare materials

Step 2: cut the pork into small pieces

Step 3: add salt, soy sauce, five spice powder, chicken essence, sesame oil, onion and ginger, marinate for half an hour

Step 4: wash and chop fennel, put into diced meat

Step 5: add two spoonfuls of cooked peanut oil and stir well

Step 6: knead dumpling dough after waking up

Step 7: prepare the dumplings, roll the skin, and then add appropriate amount of salt to the dumpling stuffing to make dumplings

Step 8: make dumplings

Step 9: Boil the dumplings, boil them with water twice, and let the belly float

Step 10: Loading

Materials required:

Pork: right amount

Fennel: right amount

Dumpling dough: right amount

Onion and ginger: right amount

Salt: right amount

Soy sauce: moderate

Five spice powder: appropriate amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Cooked peanut oil: right amount

Note: 1, pork 30% fat, 70% thin best, cut small Ding, both chew, and will not live because of paste vegetables and taste too wood! Therefore, minced meat is not the best choice for all vegetables. Try minced meat. 2. Adding cooked peanut oil to wrap vegetables is to avoid adding salt after vegetable water analysis, the general method of stuffing is like this! Fennel produces little water. 3. Dumpling dough, the best dumpling powder, cold water and noodles, moderate hardness, wake up well.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zhu Rou Hui Xiang Jiao Zi