Beef and Carrot Steamed Dumplings
1.
Ingredients
2.
Put the peppercorns in a small bowl and soak them in boiling water for later use
3.
Pour the snow powder into boiling water and stir evenly with chopsticks, about 60%
4.
When the noodles are cool, slowly add cold water to knead the dough, cover the pot and wake up for 30 minutes
5.
When the noodles are awake, start to make the stuffing. Add a raw egg, chopped green onion and ginger, salt, chicken essence, oyster sauce, Yipin fresh soy sauce, and daughter red to the beef. Stir in one direction.
6.
At this time, add the pepper water in batches and stir in one direction.
7.
Carrots are shredded with a grater
8.
Add the beef filling and stir in the same direction as before
9.
Finally, sesame oil is added in order to retain the aroma of sesame oil, and stir well
10.
At this time the noodles have woken up, and make about 30 grams of noodle
11.
Use a rolling pin to roll into a round skin, not too thin, because the hot noodles are not strong and easy to reveal the fillings
12.
Steamed dumplings
13.
Put it on the steamer and steam it on high heat for 15 minutes.
14.
It's cooked, let's eat it.
Tips:
The hot noodles must not be hot, I think that would not be easy to wrap, and it is easy to expose the filling. The sesame oil is added at the end when stirring the filling to retain more aroma.
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