Q: Can I use chicken instead of pork for this recipe?
A: Yes, you can substitute chicken for pork, though the flavor will be slightly different.
Q: How do I prevent the dumplings from opening while cooking?
A: Ensure the edges of the dumplings are sealed tightly and avoid overcrowding them in the pot while boiling.
Q: Is there a vegetarian alternative for the filling?
A: Yes, you can use a mixture of vegetables like shredded carrots, cabbage, and mushrooms instead of pork.
Fennel Pork Dumplings
Notes
Ingredients:
- 300g all-purpose flour
- 140g water
- 250g pork
- 200g fennel
- 1 egg
- 3 slices of ginger
- 1 tablespoon cooking wine
- 1/2 teaspoon chicken essence
- 6g salt
- 1/2 teaspoon dark soy sauce
- 1 tablespoon light soy sauce
- 10g cooking oil
- 1/2 teaspoon sugar
- Prepare all ingredients.
- Cut pork into chunks.
- Wash the fennel and dry thoroughly.
- Chop the fennel finely.
- Mix fennel with a tablespoon of oil to prevent excess moisture.
- Use a meat grinder to grind the pork.
- Add cooking wine to the pork to remove any gaminess.
- Add chicken essence.
- Mix in light and dark soy sauce, salt, and sugar for seasoning.
- Combine the seasoned pork mixture well.
- Add the fennel to the pork mixture.
- Stir in one egg to bind the mixture.
- For the dough: Mix 300g flour with 140g water until it forms a dough.
- Divide the dough into small pieces.
- Roll out each piece into a dumpling wrapper.
- Place a generous amount of filling on each wrapper.
- Fold and seal the dumplings into a crescent shape, ensuring the edges are tight.
- Prepare a batch of dumplings and then roll out more wrappers as needed.
- Boil the dumplings in water until they float to the top and are cooked through.
- Serve the dumplings hot.
- Calories: Varies depending on serving size and cooking method
- Rich in protein from pork and egg
- Contains essential vitamins and minerals from fennel
- Carbohydrates from the flour
