Ingredients
Plain flour (appropriate amount) | Fennel beef filling ( appropriate amount ) |
1. Use warm water and a suitable amount of soft and hard flour for the dumplings.Cover with a damp cloth and let it rest for 20 minutes.Cut two strips with a knife, roll them into long round strips, pull out small round noodles and squeeze them
2.Use a rolling pin to roll into a dumpling wrapper, wrap the filling in, and shape it into a dumpling shape
3.Start kneading For lace, pinch it with your thumb and index finger, one by one to form a lace
4.Put water in the pot, bring the water to a boil, add the dumplings and cook until the hinges float, take them out after cooking for a few minutes, and the thin-skinned and large-filled lace dumplings are ready to eat
Tips
The fennel filling was mixed in advance and I forgot to take a photo.Here is an explanation.When making the dumplings, I couldn't take a photo because my hands were so busy squeezing the pleats.Please understand the process while writing down the recipe.
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