Making dumplings, my grandmother taught me to use 3 kinds of plate filling, the taste is fragrant and delicious, and I can eat more than 40 without meat

Today, I will share this vegetarian fennel dumpling with you, with fennel, eggs, vermicelli these 3 kinds of plate filling, the dumplings wrapped out are fragrant and delicious, adults and children like it.

How to make fennel vermicelli egg dumplings

Ingredients: 300 grams of fennel, 50 grams of dried vermicelli, 4 eggs, appropriate amount of dumpling wrappers.

Ingredients: 15 grams of green onions, 3 grams of turmeric, 10 grams of soy sauce, 1 gram of white pepper, 2 grams of monosodium glutamate, 3 grams of sesame oil, a little vinegar, and an appropriate amount of salt.

The first step is to beat all the eggs into a bowl, add 3 to 5 drops of aged vinegar, a little water, stir into the egg liquid, pour in the egg liquid after heating the oil, stir-fry over medium heat, use chopsticks to quickly disperse the egg liquid into small pieces, fry it well, turn off the heat, take it out and put it aside to dry.

The second step is to boil hot water in a pot, boil over high heat, put in dry vermicelli and boil it until the vermicelli becomes soft, becomes transparent, and is almost cooked.

In the third step, the fennel is washed by removing the roots, cutting into half-centimeter-long pieces, the boiled vermicelli is directly chopped into broken sections, and the green onions and ginger are washed and minced separately. After washing the fennel, it must be drained, and there can be no moisture in the filling of the dumplings, otherwise the dumplings will easily break the skin when cooked.

The fourth step is to put the processed fennel, vermicelli and eggs into a bowl and grasp it well, add the flavor of the very fresh, white pepper, monosodium glutamate, and an appropriate amount of salt, mix well, and then pour in sesame oil and mix into a dumpling filling. The sesame oil should be poured at the end in order to lock in the flavor and moisture in the ingredients, and the dumpling filling will taste more tender.

The fifth step, boil water in the pot first, while boiling the water, put the dumpling filling into the dumpling skin in turn, wrap it into dumplings, wait for the water to boil, sprinkle in a little stirring, boil the dumplings twice, turn off the heat and take out after cooking, and put it on the plate to make it ready.

Tips:

Put some vinegar in the eggs to remove the fishy, add a little water to fry, the eggs will be very fragrant and tender, after scrambling, you should let it cool first, otherwise the fennel will be scalded out of the water, the filling is relatively thin, and it is not convenient to wrap it.

Whether you choose wide vermicelli or round vermicelli, you can use it to make it, but be sure to cook it before mixing the filling, if it is not cooked, it is easy to get caught in the dumplings.

Because the dumplings are vegetarian filling, the ingredients are also relatively easy to cook, as long as the dumpling skin is cooked, the filling inside is cooked, no need to cook for too long, add a little salt when cooking, can prevent the dumpling skin from opening when cooking.