Chinese Food
Fennel Haihong egg dumpling
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It's the winter solstice today. Northerners have to eat dumplings. Just in the morning, I went to the market and saw someone selling the first stubble of fresh fennel. I bought one and came back. I added Haihong meat and shrimp skin. The eggs made dumplings for my family. The thin skin and filling are delicious. My baby likes dumplings with this filling very much. Hee hee. She ate six at a time -
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients of the dumpling stuffing first. Pick and clean the fennel. Remove the rainbow meat from the refrigerator in advance to defrost.
Step2:Put some water into the pot and boil it. Add a little salt. Blanch the rainbow meat into the water. Remove and drain the water.
Step3:Cut the rainbow meat with a knife. Remember not to cut it too much.
Step4:When the pot is hot, heat it with peanut oil. When the eggs are broken, stir fry them in the pot and put them in reserve.
Step5:Cut the cleaned fennel and onion with a knife.
Step6:In a larger bowl, put in chopped fennel and chopped green onion, scrambled eggs and shrimp skin, and then put in chopped rainbow meat.
Step7:Add pepper powder for fragrance.
Step8:Then add some salt to taste.
Step9:Add chicken essence to taste.
Step10:Finally, add lard.
Step11:Mix all the ingredients well.
Step12:Put some stuffing on the dumpling skin.
Step13:Just wrap it up like you like.
Step14:Wrap all the dumplings in turn.
Step15:Put a proper amount of water into the pot and boil it. Put the dumplings into the pot. After boiling in a big fire, order a little water. Repeat for three times. When you see all the dumplings floating on the water, turn off the fire.
Step16:The delicious fennel and Haihong egg dumplings come out of the pot.
Step17:The skin is thin and the filling is full. It's so delicious that it can't stop.
Step18:Finished product
Cooking tips:If you don't like lard, you can choose cooking oil. But it's still enough to put lard in dumpling stuffing There are skills in making delicious dishes.
