Fennel Filling Dumplings

Taste: Salty and Fresh; Cooking Method: Boiling; Time: Half an hour; Difficulty: Ordinary.

Detailed Steps for Cooking Fennel Filling Dumplings

Chop the pork belly into minced meat. Since fennel is quite oily, I bought pork belly and used the minced meat directly to save time.

Put it in a bowl, add ginger, salt, five spice powder, chicken bouillon, Maggi seasoning sauce, oyster sauce, sesame oil, slowly add a little water and stir, then add water in batches, stirring while adding water until the meat filling is sticky.

Finally, add scallions and mix well, then add corn oil and mix well.

Cut the fennel into small pieces and set aside.

Add fennel to the meat filling and add a tablespoon of oil to prevent the fennel from releasing water.

Mix well with chopsticks from bottom to top.

Knead the dough into a long strip and divide it into equal portions.

Roll out each portion into a round wrapper.

Wrap the filling and pinch the edges to form dumplings.

All done, ready to be cooked.

When the water boils, add the dumplings, gently push and turn them along the edge of the pot with a spoon to prevent sticking, cover the lid, add some water when the pot boils, cover the lid and continue cooking, repeat this process twice, open the lid and cook for a while, when the dumplings float up and puff up, they are ready to serve.

The filling is large and the wrapper is thin, giving a chewy and smooth texture.

The dumplings are juicy and fragrant without being greasy. Dip them in the sauce (minced garlic, Maggi seasoning sauce, vinegar) and enjoy.