flour 300g Chives 200 grams
Shiitake mushrooms Four or five ham sausage one
fennel 300g Sesame Sesame Oil 20 grams
Light soy sauce 40g Salt Appropriate amount
How to make fennel and leek dumplings Illustration of how to make fennel and leek dumplings 1

Step 1

Blanch the flour in 70 degree water to ensure the dumpling skin is soft Illustration of how to make fennel and leek dumplings 2

Step 2

Cook the dough well, then cover with a damp cloth and let it rest for 30 minutes Illustration of how to make fennel and leek dumplings 3

Step 3

Wash the mushrooms, fennel and leeks and set aside Illustration of how to make fennel and leek dumplings 4

Step 4

Chop the leeks, add a few drops of sesame oil and mix to make sure the leeks don’t become watery. Illustration of how to make fennel and leek dumplings 5

Step 5

Chop the fennel, mushrooms, and ham into small pieces, mix them with the leeks, and add some green onions. Illustration of how to make fennel and leek dumplings 6

Step 6

Add salt, sesame oil, chicken essence, chili pepper, spicy powder and mix well Illustration of how to make fennel and leek dumplings 7

Step 7

Cut the rested noodles into small pieces and roll them into dumpling wrappersIllustration of how to make fennel and leek dumplings 8

Step 8

Then it’s time to make dumplings, with thin skin and plenty of fillings Illustration of how to make fennel and leek dumplings 9

Step 9

Boil the water, put the dumplings in the pot, and cook for about ten minutes Illustration of how to make fennel and leek dumplings 10

Step 10

While the dumplings are cooking, you can use them for dipping.Vinegar, salt, spicy oil, light soy sauce, some minced garlic, minced green onion, and a few drops of sesame oil Illustration of how to make fennel and leek dumplings 11

Step 11

Dumplings out of the pan Illustration of how to make fennel and leek dumplings 12

Step 12

Dip it with dipping sauce, it’s so delicious Recipe for cooking fennel and leek dumplings