Everyone's attitude towards fennel is generally polarized, loving it or hating it.Fennelis believed to be genetically determined like coriander, but I'm not sure if that applies to fennel as well.Actually, when I first encountered fennel, I found it hard to accept, but with the belief thatevery ingredient in this world has its reason for existence, after multiple attempts, my dislike turned into love.

This changeable preference probably has nothing to do with genetics.For reference to British friends: Fennel is actually the real thing; fennel's young leaves are what we call fennel sprouts.Dill, its close relative, tastes slightly different and can be used interchangeably with fennel. I'm using dill here.Fennel has a fresher scent compared to dill, which is heavier in flavor.In most supermarkets, dill is sold in small packs alongside basil and parsley; Tesco offers larger quantities of it in the exotic vegetables section.Mixed dough: 250g all-purpose flour

250g,and 130ml warm water.Filling: 100g fennel (or dill)100g pork filling,

3 eggs,a small piece of ginger,a tablespoon of soy sauce, a tablespoon of cooking wine,
a pinch of white pepper, salt to taste, 2 tablespoons of sesame oil, half a teaspoon of sugarProcedures:First, slowly pour the slightly cooled warm water into the flour while stirring with a chopstick until it forms clumps.Wait for the temperature to cool down before kneading the dough until smooth. Cover with plastic wrap and let rest for about 40 minutes.Next, beat the eggs well. In a heated pan with a small amount of oil, fry the eggs until set. Use a spatula to break them into small pieces and let them cool.Grind the ginger and mix it with the pork filling. Add soy sauce, cooking wine, white pepper, and sugar; stir in one direction until the meat mixture becomes sticky.Wash and dry the fennel (or dill), chop finely, then toss with 2 tablespoons of sesame oil.Mix the egg pieces and season to taste with salt. Add the chopped fennel (or dill) and mix well; this completes your filling.Knead the rested dough again until smooth, divide into equal-sized strips, and cut them into 12 portions.Flatten a portion of the dough, then roll it out to about the size of your palm, slightly oval-shaped.Take an appropriate amount of filling and fold it in half to make a crescent shape. Press the edges tightly and use your thumb to create a pattern; this is how you wrap a fennel (or dill) dumpling.
Repeat with all portions and fillings.
In a non-stick pan, add a small amount of oil and heat until it's hot but not smoking. Place the dumplings in the pan and fry for about 1 minute on one side.
Pour enough water to cover the bottom of the pan and cover with a lid; cook for 3-4 minutes until the water is mostly evaporated and the dumplings are puffed up.
Turn over and fry for another 1-2 minutes until both sides are golden brown before removing from the pan.
You can substitute fennel (or dill) with
leeks,
or change the meat filling to
broad bean paste
or other ingredients.Ensure that hot water is cooled down before kneading, otherwise the dough will be sticky.
When frying eggs, use lower oil temperature for a fluffier result.Water cooking method is faster and ensures complete cooking of the filling.
10. In a flat-bottomed pan,put a little oil and heat the pan.place the spice box, cook on medium-low heat for about 1 minute, then pour in enough water to cover the bottom of the pan, cover with a lid and simmer for 3-4 minutes.
11. When the water has mostly evaporated and the boxes are puffed up, flip them over.flip again and fry for another 1-2 minutes until both sides are golden brown before removing from heat.
Tips：
1. You can substitute the fennel withChinese cabbage,or replace the meat filling withvermicelli,or tofu.etc.
2. Allow the warm flour to cool before kneading, otherwise the dough will be sticky.
3. When frying eggs, use lower oil temperature for a softer texture.4. The water-frying method is faster and ensures that the filling inside the box is fully cooked.
Wok frying is faster than dry frying and ensures that the filling inside the box is fully cooked.