Name: Beef Cilantro Dumplings
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 500 beef inside; 250g parsley; 150g Pork filling; 200g onion; 3 tablespoons black pepper powder; Several Cooking Wine; 4 pieces shallot; 50g ginger; 1 tablespoon sesame oil; 5 tablespoons Soy sauce; Several salt; 5 tablespoons Homemade pepper oil; 1 piece egg; 3 tablespoons Thirteen incense

Beef Cilantro Dumplings

by Guo Qilin Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

When I watched teacher Yu Qian's Weibo, I saw the beef and coriander dumplings he had posted, so I really wanted to try it. Teacher Yu is a "playing master" (playing master) in my mind. I think his favorite food should be more classic.

Beef Cilantro Dumplings

1. Beef and pork are prepared at a ratio of 1:4.

2. Add chopped onion, chopped green onion, chopped ginger, egg, light soy sauce, thirteen-flavor dumpling powder, black pepper, cooking wine, cooked pepper oil (cold), sesame oil and stir in one direction. Add water in the middle and then stir until the dumplings are firm.

3. Add the chopped coriander and continue to stir. The root of the coriander must be kept. It has the strongest fragrance.

4. Dumplings can be made after the fillings are made (I stole a lazy, the dumpling skins are bought)

5. As usual when cooking dumplings, start underwater dumplings and tap water 3 times after boiling.

6. This dumpling, which likes the taste of coriander, is definitely a great benefit.

Tips:
I was afraid that the beef filling would be too chaotic. I added a little pork. In order to make the filling not dry, I added onions. A colleague once said: "The buns in Xinjiang will have a lot of skin sprouts (onions), a perfect match!"