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!"
