Eating dumplings "sticking autumn fat", these 3 kinds of dumplings have their own aroma and nourishment, and those who love to eat hide it

Today, I shared 3 kinds of dumplings, which children felt "smelly", and adults ate them. They are fennel pork dumplings, leek pork dumplings, and coriander pork dumplings.

Fennel, leeks, and coriander are all vegetables with their own aroma, and the special fragrance can remove the smell and increase the flavor. At the same time, it has the effects of increasing appetite, helping digestion, and enhancing immunity.

Next, share the practice of these 3 kinds of dumplings, which have their own aroma and nourishment, and one mouth is full of fragrance, and those who love to eat should collect it.

Fennel pork dumplings

1. Peel the front leg meat and cut it into small pieces, and put it in a food processor to form a meat filling. Add minced ginger, light soy sauce, dark soy sauce, cooking wine, sugar, oyster sauce, sesame oil, salt, peppercorn powder to taste, and beat in an egg.

2. Stir well in one direction and make it strong, then add water to the meat filling, and the dumplings will taste soft and not firewood.

3. Drawing water is very simple, I use cool white boiling, 2-3 times you can draw water. I pumped the water 2 times this time, each time around 30ml, and each time I added water, I had to stir it in one direction until it was fully absorbed before adding water a second time. After beating the water, the meat filling is soft and not loose, and it tastes fragrant and tender.

4. Wash the fennel in advance, drain it, and cut it into small pieces. Finally, stir together the fennel and pork filling, and you can start making the dumplings.

5. After the water in the pot boils, the dumplings can be put into the pot and water three times.

Pork dumplings with leeks

1. Cut the front leg meat into small pieces, put it in a meat grinder, and beat it into minced meat. Then start to mix the filling, add minced ginger, cooking wine, light soy sauce, dark soy sauce, oyster sauce, salt, Sichuan pepper powder, sugar, sesame oil, and an egg to the meat filling to taste. You don't need to put too much soy sauce in the dark soy sauce, which plays a role in color mixing.

2. Stir evenly in one direction, the adjusted meat filling is firm, and the dumplings are wrapped directly, the taste will be firewood, and you need to draw water to be delicious. The method of fetching water refers to the fennel pork dumplings above, no matter what kind of dumplings you make, the practice of fetching water is the same.

3. Leeks should be washed in advance, drained, and the surface should be as dry as possible. If you don't have time to dry, you can use kitchen paper to absorb the water and then cut it into cubes.

4. Don't combine leeks with meat filling too early, wait until you start making dumplings, and then put leeks into the meat filling, otherwise it will be easy to get out of the water.

5. After the dumplings are wrapped, boil them in the pot and start eating.

Coriander pork dumplings

1. Peel the foreleg meat and cut it into small pieces, put it in a meat grinder to make a meat filling, and then add minced ginger, eggs, light soy sauce, dark soy sauce, oyster sauce, sugar, Sichuan pepper powder, salt, and sesame oil for seasoning.

2. Mix the condiments and pork filling in one direction. Then you have to fetch water for the meat filling, and the dumplings that have not been beaten are very porcelain-like and have a firewood taste. The meat filling after beating water has a soft texture and looks sticky, so it doesn't take much effort to stir. (For the method of fetching water, please refer to the fennel pork dumplings above)

3. After the meat filling is watered, you can cut the coriander. Wash the coriander in advance, drain the water, cut it into dices, and then stir well with the meat filling, and the coriander pork dumpling filling is ready.

4. Wrap it into your favorite shape and roll it three times in the pot.