How to make fennel wrapped dumplings delicious, and how to make fennel filled dumplings?

Fennel dumpling method]:

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.

First of all, prepare some fresh fennel, chop it after removing the roots, then add some green onions, ginger and garlic, then add some pepper, five-spice powder, salt, chicken powder and stir well, wrap it in the dumpling skin, and cook it in the pot.

First of all, we prepare the pork filling, then chop the fennel and put it in it, add an appropriate amount of chopped green onion and ginger, and then add various seasonings and stir well, and the dumplings with wonton filling are particularly delicious.

Buy the fennel, wash it, cut it and set aside. Add fennel and scallion oil to a large basin and mix well, add soy sauce, oyster sauce, salt and cooking wine to the pork belly, stir well, marinate and taste. Mix the prepared fennel with the minced meat, add a little more scallion oil, and mix well.

Add eggs, salt, water, a little starch to the flour, and form a dough, let it rise for a while and use. Just wrap it up with your own skillful technique, and add a little salt to the pot when cooking to prevent the skin from breaking.

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.

How to make fennel stuffed dumplings, fennel stuffed dumplings, fennel stuffed dumplings, fennel flavor is strong, very delicious, fennel stuffing is also my favorite, fennel stuffed dumplings are also very simple to make, you need to use fresh fennel, fennel wash and soak it in salt water, it is very important to adjust the filling, you can use fennel to make vegetarian filling or meat filling according to your preference, it is very delicious. Fennel is nutritious and has a strong taste, I especially like the taste of fennel, but some people can't stand the rich taste of fennel, fresh fennel is used to make dumpling filling, bun filling is very delicious, whether it is made of fennel into vegetarian filling or meat filling, it is very good, nutritious and delicious, the dumplings made of fennel are rich in fragrance, fennel is emerald green in color, and there is an appetite when you look at it, so let's share the practice of fennel stuffed dumplings.

1. Production step 1, ingredients: pork, fennel, green onion, ginger, light soy sauce, sesame oil, salt, pepper, five-spice powder, oyster sauce, eggs, flour, water 2, wash the meat and peel it, chop it with a knife and put it in the basin, I like to chop the meat filling myself, it is more fragrant and delicious, soak the pepper in water in advance, wash and chop the green onion and ginger, add it to the meat filling, add salt, light soy sauce, five-spice powder, oyster sauce, and then beat an egg, and adjust the filling with pepper water. 3. Add the water of Sichuan pepper many times, stir in one direction, stir until the pepper water is fully absorbed, then add a little pepper water, stir until the meat filling is sticky and strong, and set aside to marinate for a while.

4. Pick and wash the fennel, soak it in salt water for 5 minutes, remove it to dry it, chop it and put it in a basin, add a little sesame oil, stir well, then add it to the meat filling, stir evenly, and put it in the refrigerator for half an hour. 5. Add a little flour to the basin, add a little salt, stir while adding water, stir into a flocculent, knead into a smooth dough, cover with a lid, and let the dough rise for 20 minutes.

6. Sprinkle dry flour on the board, put the dough on the board, knead it slightly, knead it into long strips, then divide it into small dough agents of uniform size, and roll it into a small dough with a rolling pin with a thick middle and a thin side. 7. Take a small dough, put the filling, wrap it into your favorite dumpling, wrap it all and start cooking, add an appropriate amount of water to the pot, boil the water to cook the dumplings, use light soy sauce, vinegar, chili oil, etc. in advance to make a dipping sauce, after the dumplings are cooked, dip them in the dipping sauce, it is really delicious. 2. Fennel stuffed dumplings are delicious tips 1. When making stuffing, you must choose fresh fennel, the fennel flavor is stronger, and the meat should choose fresh fat and lean pork, so that the fennel stuffed dumplings are more fragrant and delicious.

2. After the fennel is washed, soak it in salt water for a few minutes, so that the fennel stuffed dumplings are still green in color, and the fennel must be dried before making the filling, otherwise there is too much water, and the filling is not delicious.

To make fennel-filled dumplings, first live an appropriate amount of flour into dough, let it rise for a period of time, cut it into agents of the same size, roll it into dough, take the fat and thin pork belly and chop it, clean the fennel, drain and chop it, put the fennel and pork together and stir, add salt, eggs, ginger juice, light soy sauce and other seasonings to taste, the fennel filling is ready, and then wrap the filling into the dumpling skin, put it in the pot and cook for a while, and the fennel stuffing dumplings are ready.

First, chop the washed fennel, add the chopped green onions, ginger and garlic, add an appropriate amount of pork and seasonings, and stir well.

Chop the fennel and mince the pork, stir the two together with the soy sauce, light soy sauce, oyster sauce and salt, and wrap them in the dumpling wrappers. Cook in a pan and serve.

When using fennel to make dumpling filling, many people do it wrong in the first step, when we make meat dumplings, with a lot of vegetables, we will blanch the vegetables first, but use fennel to make dumpling filling, fennel does not need to be blanched, it will be fragrant after blanching, and the taste will become lighter. With a simple step, the fennel is more delicious when it is green and delicious!

Take fennel meat filling as an example, we first prepare fresh fennel pork belly filling, green onion and ginger water, five-spice powder, extremely fresh flavor, dark soy sauce, soy sauce, sweet noodle sauce, and edible alkali. Clean the prepared fresh fennel after leaving, then soak it in lightly salted water for 5 minutes, drain it after rinsing, chop it into minced pieces, then put it in a basin and add a spoonful of edible alkali and stir well, put the meat filling into the green onion and ginger water, water, five-spice powder, extremely fresh, dark soy sauce, soy sauce, sweet noodle sauce and marinate for 15 minutes.

After the meat filling is marinated, stir it with fennel, then add a little scallion oil, stir well in one direction, and the fennel meat filling is ready. Do you see where you are going? This step is to mix the chopped fennel with edible alkali, so that the fennel color is more emerald green, and the boiled fennel pork dumplings are also very flavorful, a word fragrant!

If you use fennel to make dumplings, you can add some fennel to the meat filling, which can increase the flavor of the meat and remove some of the fishy smell of the meat.

Cooking refers to the art of eating, a complex and regular process of transforming ingredients into food. It is a processing method and method of processing ingredients to make food more delicious, better looking and smelling better.

A delicious dish must have good color, flavor and shape, which not only makes people feel satisfied when eating, but also makes the nutrients of the food more easily absorbed by the body.

Raw materials are the material basis of cooking. With the development of China's economy, cooking raw materials are more colorful, and international cooking raw materials and traditional cooking materials in China are all showing their magic and showing their abilities. Cooking raw materials have been greatly developed and improved in terms of variety, specification, quality, and quantity.

Innovative cooking raw materials, combined with cooking techniques, are transformed into new delicacies to meet the needs of people all over the world, and inject strong vitality into the development of China's cooking.

For example, cooking raw materials chicken, duck, fish, pig, beef, sheep and many other dishes are the result of the hard work, painstaking management, aptitude, rational use of materials, ingenious compatibility, careful cooking, and careful conditioning, which have left a deep-rooted impression in people's minds and formed different cooking schools and food cultures.

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Such as plant-based cooking raw materials - amaranth, cress, bracken, purslane, bellflower, houttuynia cordata, burdock, toon, bean sprouts, willow sprouts, acacia flowers, perilla leaves, mint, lettuce, etc.

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How to make fennel dumpling filling delicious?

Ingredients: 200 fennel, 2 eggs, 1 small handful of dried shrimp, half a green onion, an appropriate amount of corn oil, 3 tablespoons of sesame oil, salt, appropriate amount of chicken essence, 250 grams of flour.

Noodles, "soft noodles dumplings hard noodles soup" So it is recommended that you do not mix too hard with dumplings noodles. Once the dough is reconciled, place it in a basin and let it sit with a lid on. Select and wash the fennel in advance, control the moisture (the drier the better), and chop it.

Because raw eggs will be released in this filling, if the moisture is not dry, the filling will be too soft, and the soup will come out. Finely chop the dried shrimp (home-dried) and chop the green onion and place in the fennel filling. Beat two raw eggs into the filling, add corn oil, salt, and chicken essence.

Add sesame oil one second before the pack, then open the pack.

Finally, wrap it and cook it before eating.

The most important thing to make fennel dumplings is noodles and dumpling filling.

Wash the fresh fennel and drain the water. Finely chop the fennel, mix well with a pinch of salt and marinate for 3-5 minutes. Squeeze the marinated fennel out of the water.

Chop the minced meat. Finely chop green onion and ginger; After the oil in the wok is heated, add the minced meat and stir-fry, wait until the color of the minced meat turns white, the water is drained, add the green onion and ginger and stir-fry well, add the yellow sauce to fry the sauce fragrance, and let it cool. Put the cold minced meat and minced fennel in a basin, add sesame oil, a small amount of monosodium glutamate and salt, mix well, and set aside.

Mix the dough and cover with plastic wrap for 10 minutes; Roll the dough into long strips and cut into small evenly sized pieces; Roll out the dumpling wrappers. Put the filling in the middle of the dumpling wrapper, first seal the middle tightly and then fold and pinch tightly from the bottom up. Sprinkle some dry noodles under the wrapped dumplings to prevent sticking; Put a little salt in the water in the pot, bring to a boil over high heat, add the dumplings, and gently push with a colander to prevent the dumplings from sticking to the bottom of the pot.

Cover the pot with a lid, bring to a boil over high heat, add a bowl of cold water, boil again and add cold water, repeat 2 times.

Two tips for fennel-stuffed dumplings: the noodles should be soft, and the ratio of vegetables and meat to vegetables should be 3:1. That is, 3 catties of vegetables and 1 catty of meat. Be sure to wait for the minced meat to cool before putting fennel, otherwise the water will come out.

Fennel dumpling method]:

Method 1:

Lamb fennel dumpling filling.

Chop the mutton into a filling, wash and blanch the fennel for later use; Add water to the mutton filling and mix well, add ginger, pepper noodles, salt and mix well; Chop and wring out the blanched fennel and put it in the lamb filling, then add the chopped green onion and mix well.

Method 2:

Main ingredients: leeks, fennel, eggs, green onions.

Seasoning]: edible oil, salt, thirteen spices, "green onion grass flowers".

- Start making ---

Put the chopped green onion into a bowl, then put in an appropriate amount of "green onion grass flowers", splash it with hot oil, and the scallion oil is ready, and it is particularly fragrant for mixing the filling.

After the oil in the pan is hot, pour in the egg mixture that has been stirred well (you can put an appropriate amount of salt in the egg mixture), fry until the egg liquid solidifies, shovel it with a spatula, and let it cool thoroughly for later use.

Wash and drain the chives in advance, cut them into small pieces, cut them all in, and put them in a basin.

Wash and drain the cumin into small pieces (cumin is less than leek) and put it in a bowl, and finally add the cooled eggs.

Scoop in an appropriate amount of poured scallion oil, stir well (this can effectively prevent leeks and cumin from coming out of the water), then add an appropriate amount of salt and thirteen spices, stir well, and the filling is ready.

After the dough is awakened, first take a small piece of dough, knead it smoothly, knead it into round strips of equal thickness, and then cut it into small dough pieces of equal size. Sprinkle with an appropriate amount of dry flour, adjust the shape slightly to a round shape, and gently flatten it with the palm of your hand.

Wrap the filling, knead into your favorite dumpling shape, and the dumpling is wrapped.

After the water in the pot is boiled, add the dumplings, add an appropriate amount of cold water after the water boils, generally vegetarian dumplings, add cold water twice, boil the water again, and the dumplings will be cooked.

Nutritional value of leek:

Leeks are rich in protein, sugar, minerals calcium, iron and phosphorus, provitamin A, vitamin B2, vitamin C and niacin, as well as glycosides and bitters. It has the effect of dispelling cold and dissipating stasis, enhancing physical strength, and can increase appetite. However, people with yin deficiency, internal heat and eye diseases should avoid eating.

Fennel Nutritional Value:

The main ingredient of fennel is fennel oil, which is also rich in vitamin A, vitamin C, carotene, calcium and other nutrients. There are many benefits to the human body.