Beef Carrot Dumplings
1.
Use tender parts such as the upper brain of the loin
2.
Manually chop stuffing. Put salt, pepper, five-spice powder, minced ginger, and soy sauce into the beef filling,
3.
Stir thoroughly
4.
Add water in multiple times, then stir in one direction, each time until the water is completely absorbed, then add another time
5.
After the water has been added and is completely absorbed, continue to stir in one direction until the meat is strong.
6.
Scrambled eggs,
7.
Cut carrots into fine pieces and mix well with sunflower oil
8.
Chopped green onions, mix well with sesame oil,
9.
Add the eggs and mix well
10.
Add carrots and green onions, mix well.
11.
Mix evenly
12.
Flour and flour divider, roll out the skin, the skin should be very thin, and then wrap the filling
13.
Can be wrapped by squeezing
14.
All wrapped in boiling water and cooked. The cooked dumplings, the real thin-skinned stuffing, very delicious dumplings
Tips:
1. For beef, it is best to use tender parts such as loin and upper brain to ensure the freshness and tenderness of the filling.
2. Carrots should be mixed with oil first and finally mixed with meat filling. Don't put them too early to avoid water. Also, don’t chop the carrots too much, otherwise they won’t be crispy.
3. The minced meat must be flavored first before adding water. If you add water first, it won't be easy to taste.
