Beef Carrot Dumplings
1.
I used the beef stored in the refrigerator, took it out in advance to thaw, and then chopped the stuffing
2.
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 is added, it is completely absorbed while stirring for a while
6.
Stir until the meat is strong
7.
Scrambled eggs
8.
Cut carrots into fine pieces and mix well with sunflower oil
9.
Chopped green onions, mix well with sesame oil
10.
Add the eggs and mix well
11.
Add carrots and green onions, mix the green onions and carrots with oil to lock in moisture
12.
Mix evenly
13.
Flour and flour divider, roll out the skin, the skin should be very thin, and then wrap the filling
14.
Can be wrapped by squeezing
15.
All wrapped in boiling water and cooked
16.
Cooked dumplings, 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. The carrots should be mixed with oil first and finally mixed with the 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 after being cooked;
3. The minced meat must be flavored first before adding water. If you add water first, it won't be easy to taste.
