Fennel Multi-Grain Dumplings
Tender steamed dumplings crafted from a hearty blend of corn, soybean, and black bean flours, scented with bright fennel fronds and aromatic green onions. These wholesome buns offer a satisfying nutty bite and delicate licorice notes, perfect for a cozy breakfast or light meal.
Story
These soft, pillowy dumplings marry the earthy richness of whole grain flours with the fresh, anise-like brightness of fennel. The dough combines multigrain flour with a touch of all-purpose for structure, while the filling brings together tender herbs and savory spices into a harmonious blend. Steaming gives these buns a gentle, yielding texture that pairs beautifully with their complex flavors.
Ingredients
mixed grain flour (corn, soybean, black bean)
1.5 cups
all-purpose flour
¼ cup
active dry yeast
1 teaspoon
fresh fennel fronds and tender stems, finely chopped
1 cup
eggs, lightly beaten
2
green onions, thinly sliced
3
sesame oil
1 tablespoon
five-spice powder
½ teaspoon
salt
½ teaspoon
warm water
¾ cup
Instructions
1
Mix the dough
Whisk together the mixed grain flour, all-purpose flour, and yeast in a large bowl. Add warm water gradually, stirring with a fork until a rough, shaggy dough comes together. Turn onto a floured surface and knead for about 5 minutes until the dough becomes somewhat smooth but still has a pleasant grainy texture. Cover and let rest for 15 minutes.
2
Make the filling
While the dough rests, combine the chopped fennel and sliced green onions in a bowl. Pour in the beaten eggs, then drizzle with sesame oil. Sprinkle in the five-spice powder and salt. Toss everything together until well combined—the mixture should feel moist but not wet or runny.
3
Form the dumplings
Divide the rested dough into 8 equal pieces. Roll each piece into a ball, then flatten into a 3-inch disc. Spoon about 2 tablespoons of filling into the center of each disc. Pinch the edges together and twist to seal, or fold and crimp like classic dumplings.
4
Steam until tender
Lightly oil a steamer basket or line a plate with parchment paper. Arrange the dumplings in a single layer, spacing them apart. Steam over boiling water for 15-18 minutes until the dough feels cooked through and bounces back slightly when pressed. Let cool for a minute before serving.
