How to make fennel-filled dumplings with thin and unbreakable skin

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  1.Wash and drain fennel

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  2.Cut into pieces

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  3.Saute the eggs and chop them

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  4.Pick the yellow mushrooms that have been soaked in advance, wash them and blanch them in boiling water.Grind the water and chop it into pieces, put the eggs and fennel in a basin together

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  5.Join Mix salt, chicken powder, seasoning oil and pepper evenly

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  6. in advance Add a little salt to the dough overnight, knead it until smooth

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  7. Knead it into strips with your hands

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  8.Pull or cut into equal-sized noodles Jiezi

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  9.Take a dose and press it flat

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  10.Turn the dough with one hand and use a rolling pin to roll it into a dough

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  11.The rolled out dough should be pressed against each other to avoid sticking

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  12.Take a dumpling wrapper, put the filling on it and compact it with chopsticks

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  13.First pinch the middle, and then use the tiger’s mouth of both hands to form a dumpling

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  14. Boil water and cook until ready to eat.