Fennel and Pork Dumplings
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Fennel and pork dumplings - a dish I just learned about, and made in an untraditional, yet delicious way. Typically, these are made with the fennel fronds rather than the bulb, but it’s a bit more difficult to find the fronds in the US. I’ve never had the original fennel & pork dumplings, but would love to try them (when we can travel again!) For now, I love that these are a bit different than the classic pork and cabbage dumplings - I hope you try and enjoy!
Special Equipment
Ingredients
Directions
Finely chop or food process the fennel. Add 2 teaspoons of salt, let sit for 10 minutes, then squeeze out the water.
Season the ground pork with 1 teaspoon of salt, a couple grounds of fresh black pepper, 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, and ¼ cup of water. Mix in 1 direction until sticky in texture, about 3 minutes.
Add in the squeezed fennel, and continue to mix in that same direction. Microwave a small piece of the filling to taste for salt. Adjust salt as needed.
Fold dumplings using pleated folds or any other technique - just make sure the top is entirely sealed.
To make potstickers, heat a pan on medium high heat with 2 tablespoons of oil. Once hot, add in the dumplings and cook until the bottoms are golden brown, about 3 minutes. Add ½ cup of water and steam with the lid on for 5-6 minutes.
To make the dipping sauce, combine all ingredients except the chili oil and green onions. Stir to dissolve sugar and salt then add green onions.
Plate the dumplings, garnish with chili oil (optional) and fennel fronds. Serve immediately.