Beef and Cabbage Dumplings
1.
Prepare the ingredients you need so that you don’t have to worry about making it. First come to knead the noodles, pour the flour into a basin, add 1 tablespoon of edible salt, pour in warm water, stir while pouring, stir with chopsticks into a snowflake shape, and then knead it into a smooth dough. Cover with a lid or plastic wrap and let stand for 30 minutes.
2.
While the dough is resting, start to adjust the filling. Add pepper water, light soy sauce, dark soy sauce, salt, oyster sauce, and pepper to the beef filling. Stir the meat in one direction. Then add the chopped green onion and ginger, pour in the appropriate amount of sesame oil, and mix well.
3.
Half a piece of Chinese cabbage, wash and chop, chop into pieces (Chinese cabbage for filling is best with cabbage), and then wrap it with gauze to squeeze out moisture. Put it in the minced beef and stir in one direction. Wash and chop the garlic sprouts, sprinkle on the surface of the filling, don't need to mix it in, just add it to the filling while wrapping, so that the dumplings will taste more fresh.
4.
Take out the dough and knead it evenly, divide it into small portions, take one of them, knead it to make a small dose, and roll it into a round dumpling wrapper.
5.
Take a dumpling wrapper and place it in your left hand, put in an appropriate amount of dumpling filling, and make a dumpling with both hands.
6.
All wrapped and arranged neatly on the cover curtain. If you don't want to eat the bag temporarily, dip it in dry flour to prevent sticking. Of course, you don’t need to eat and cook now.
7.
Put an appropriate amount of water in the pot and boil, add the dumplings and cook them and you can eat them! The water used to cook the dumplings must be wide. Don’t put too many dumplings at once, otherwise the skin will break, which will not only affect the appearance, but also affect the taste, because as long as the dumplings are broken, the taste will all enter the soup, and the dumplings will be tasteless. what.
8.
Put it on the table.
Tips:
Tips for warming fish: 1. The beef filling must be filled with enough pepper water to be soft, tender and delicious, according to the ratio of 500 grams of meat filling to 200 grams of pepper water. 2. The water absorption of flour is different, the amount of water added is also different, adjust appropriately according to the situation.
3. Whether it is mixing meat or vegetable fillings, be sure to stir in one direction and never stir back and forth. This will make the adjusted dumplings loose and out of water and not easy to wrap.
