How to make fennel dumplings How to make fennel stuffed dumplings

Fennel dumplings with a variety of preparations.

But I personally still like to eat fennel beef dumplings.

Not bad. You can take a look.

Ground fennel beef.

Ingredients: 450 grams of ground beef, 100 grams of ground pork, 250 grams of fennel.

Seasoning] 1 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp oil.

Preparation of fennel beef filling].

1. Put the beef filling on the cutting board and chop it for a while, put it in a bowl with the fat filling, add seasonings in order according to the preparation method of the beef filling, and adjust the beef filling into beef filling.

2. Remove the old leaves and roots of fennel, put it in boiling water and blanch it, remove it, take it off and chop it after showering, and squeeze out the water.

3. Add fennel to the mixed beef filling, mix in the seasoning according to the situation of the filling, and stir evenly into the beef fennel filling.

Celery vegetarian steamed dumplings.

Ingredients: 2 pieces of northern tofu, 1 small piece of carrot, 1 small handful of vermicelli, 1 small piece of mustard, 2 pieces of celery.

Seasoning] 2 tbsp light soy sauce, 1 2 tsp sugar, salt to taste, a pinch of pepper, 1 tbsp sesame oil.

Preparation of celery vegetarian steamed dumplings].

1. Cut the northern tofu into 2 large slices horizontally, fry both sides with hot oil and cut them into cubes after cooling.

2. Cut the carrots and mustard into small cubes; Soak the vermicelli until soft and finely chopped; Pick the celery, cut it into small cubes, and all the ingredients are ready.

3. Fry the minced mustard and diced carrots with an appropriate amount of oil, then pour in the vermicelli and diced tofu, quickly add the seasoning, mix well to turn off the heat, add celery and mix well, and wait for the filling to cool.

How to cook dumplings:

The cooking methods of dumplings are mainly boiling, steaming, branding, frying, frying, and baking.

Dumpling filling is mainly divided into meat filling and vegetarian filling, before buying back the meat filling, add a small amount of water to mix, and then add chopped green onion, minced ginger, peppercorn noodles or five-spice powder, MSG, salt, a small amount of soy sauce, cooking wine and the like, if you are not too greasy, you can also add some vegetable oil, but if the meat filling is fat enough, you can save it, and then stir evenly in one direction, and then adjust the saltiness. If you like it, you can also add sesame oil, depending on your personal taste. The stirred meat filling can be left for a while to make dumplings.

You can also use this method to make beef and mutton filling.

How to make fennel dumpling filling delicious?

If you want fennel dumplings to be delicious, adjusting the filling is the key, and in doing so, the skin is thin and the filling is large, tender and juicy.

Ingredients: (1) 1 portion of cold water dough (about 2 cups of flour) (2) 1 handful of fennel, 375g minced pork Seasoning 1 tbsp wine, 2 tbsp soy sauce, 1/2 tsp salt, 2 tbsp water, 4 tbsp sesame oil.

Method: 1Divide the dough into small pieces and roll out into dumpling wrappers.

2.Wash the fennel, pick the leaves and chop them, chop the meat filling finely, mix well with all the seasonings first, and then mix in the fennel to make the filling. 3.

Wrap a little filling in each dumpling skin, knead it into dumplings, put it in boiling water and boil it until it floats, and after repeatedly lighting the water twice, you can take it out and eat.

Here's how to make fennel dumpling stuffing:

Tools Ingredients: 500 grams of flour, 400 grams of fennel, 4 tablespoons of oil, 1 teaspoon of pepper, appropriate amount of salt branches, 1 tablespoon of oyster sauce.

1. This is fennel, the special aroma makes fennel not tremble, it will attract insects, wash the vegetables and control the water.

2. Chop the washed fennel directly.

3. Beat the eggs, stir, heat the oil, pour in the eggs, and fry the chicken into small grains.

4. Put the chopped fennel and chopped shallots into the scrambled eggs.

5. Add 1 tablespoon of oyster sauce, 2 teaspoons of salt, and corn oil to make a filling.

6. First mix the dough into a ball, and I used about 320 grams of warm water for 500 grams of flour. and form a softer dough. Finally, make a peel for the agent.

7. Wrap the dumplings in rows.

8. Bring the water to a boil, put the eggplant into the dumplings, stir it in time, boil it and then point some cold water, generally see the dumplings bulge and then cook for 1 minute.

1.Prepare a large pot of water, add an appropriate amount of salt, stir to melt, and soak in the picked fennel seedlings for 15 minutes. Soaking in salt water kills the eggs that remain in the fennel seedlings and keeps the fennel seedlings green.

2.Chop the pork into minced meat, add an appropriate amount of light soy sauce, cooking wine, salt, oyster sauce, chopped green onion, minced ginger, pepper and barbecue sauce, stir well, then beat an egg, pour in an appropriate amount of water several times, stir the minced meat, and marinate in the refrigerator for 10 minutes.

3.Mix the dumpling noodles, knock an egg into 500 grams of flour, add 250 grams of water and 20 grams of cornstarch, stir well, knead into a smooth dough, cover with plastic wrap and set aside.

4.After the fennel seedlings are dried, cut into fine powder, put them in the braised meat, add an appropriate amount of vegetable oil, stir well and set aside.

5.It's good to make dumplings in the way you like and are good at. When cooking dumplings, put a little more water and add a spoonful of salt to prevent the dumplings from sticking to your hands and breaking the skin.

A few words of nagging:1No matter what kind of dumplings you wrap, adding an egg and an appropriate amount of starch and salt when mixing the dough can make the dumpling skin more elastic and make the dumpling skin transparent and beautiful.

2.When mixing dumplings with fennel filling, do not add sesame oil, five-spice powder and other flavored spices, which will mask the fragrance of fennel itself.

3.When dumplings are mixed with fennel filling, adding eggs can lock in the moisture and nutrients of the meat, and the resulting dumplings are delicious and juicy. Adding barbecue sauce to the filling will make the flavor rich, juicy but not greasy, and will make the fennel taste richer but not greasy.

4.After adding the seasoning to the meat filling, stir it, and put it in the refrigerator to refrigerate so that the meat filling is cold and solidified, and the cooked dumplings are wrapped in juicy.

Fennel is a commonly used seasoning in our lives, roasted, stewed, marinated vegetables, etc., fennel is a must-have, it can not only eliminate the bad taste in food, but also increase the fragrance. Below I will share with you the method of fennel dumpling filling, I hope you like it.

Preparation of ingredients. Fennel, salt, chicken essence, light soy sauce, five-spice powder, salad oil, sesame oil, ginger, green onion, pork.

Methodological steps. 1. Wash all the ingredients, drain the fennel, mince the ginger and green onion, and chop the pork.

2. Sprinkle salt, chicken essence, light soy sauce and five-spice powder evenly on the surface of the pork filling.

3. Start another pot, heat the salad oil and pour it on the seasoning, stir evenly, and add a few drops of sesame oil to enhance the fragrance before mixing.

4. Chop the prepared fennel, put it in the mixed meat filling, wear disposable gloves, and stir it evenly.

Preparation of ingredients. Fennel, shiitake mushrooms, eggs, pork, salt, monosodium glutamate, light soy sauce, blended oil, thirteen spices, corn oil.

Methodological steps. 1. Wash all the ingredients, chop the pork into a filling, add oil, light soy sauce, thirteen spices, pepper, salt, sugar, stir well, pour a little corn oil, stir well to lock in water.

2. Wash the fennel, drain the water, cut into small pieces, and cut the mushrooms into small pieces, and put them in the pork filling.

3. Beat the eggs, start another wok, add blending oil, fry the eggs, and use a spatula to cut them into small grains.

4. Put fennel, eggs, and shiitake mushrooms in the pork filling and stir evenly.

Preparation of ingredients. Fennel, pork, salad oil, chicken essence, ginger, light soy sauce, dumpling seasoning, salt, green onion, cooking wine, sesame oil.

Methodological steps. 1. Wash the prepared ingredients and chop the pork back and forth into the filling.

2. Finely chop the green onion and ginger and stir evenly with the pork filling.

3. Wash the fennel and drain it, chop it and put it in the meat filling.

4. Add light soy sauce, salt, dumpling filling seasoning, sesame oil, and stir evenly.

1.First, stir up the chicken eggs and fry them in a pan.

2.Finely chop the fennel and add the sliced fennel to the bowl.

3.Add eggs, pure salt, chicken essence, oil, stir the ingredients well, and put them on a plate.

Dumplings are a traditional food in northern China. Dumplings are derived from the ancient slots. The dumplings, formerly known as "Jiao'er", were first invented by Zhang Zhongjing, a medical saint in Dengzhou, Nanyang, Henan Province, China, as a medicinal use, and have a history of more than 1,800 years.

It is a special food loved by the Chinese, also known as dumplings, which is the staple food and local snack of northern China, and is also the food of the New Year. There is a folk song called "Big cold and small cold, eat dumplings for the New Year." "Dumplings are mostly boiled with dough stuffing.

There are many famous dumplings from all over China, such as shrimp dumplings made of Cheng flour in Guangdong, sour soup dumplings in Xi'an, pork and cabbage dumplings in Hengshui, fried dumplings with pot stickers in Shanghai, steamed dumplings with crab roe in Yangzhou, soup dumplings in Shandong, Laobian dumplings in Shenyang, and Zhongshui dumplings in Sichuan, all of which are popular varieties.