"Cathy eats and nourishes" Recipe for fennel and pork dumplings

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  1. Use flour and water to make a dough, cover it and let it rise for two hours.Since we eat eggs every day, we don’t put them in the dough.Eggs.
  Generally, the amount of water for flour should be just right.It is recommended to add water after adding it to 120g according to the situation.The dough should not be too hard to roll out the dough

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  2. Stew pork into stuffing or mince it in a food processor

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  3.Pick off the old leaves and stems of fennel, wash and drain the water, chop and set aside

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  4.Add cooking wine, green onion foam, ginger foam, pepper foam, and raw pepper into the meat filling.Whisk, olive oil, salt, and allspice.
  Stir vigorously in one direction, this step is very important, otherwise the fennel filling will not be lumpy

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  5.Add the chopped fennel and continue to stir in the same direction

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  6.Take out the dough and knead it smooth, hollow out the middle, and keep kneading the dough with both hands as shown in the picture Knead the dough into thin pieces, then cut it into sections from the middle, lay it flat on the chopping board and knead it into long strips of even thickness