Beef Steamed Dumplings
1.
Put the wheat core powder and the noodles in two containers separately, boil a pot of boiling water, and immediately pour them into the flour when the water is boiled, and stir with chopsticks while rinsing. When there is dry powder, stop adding water and wait until the temperature is slightly higher. After cooling, knead it into a dough with your hands. If the dough feels dry, add some warm water to make it a softer dough
2.
Treat the noodles in the same way, just knead them into a ball
3.
Pour the dough on the chopping board, knead it for a while, then put the orange dough into the dough and knead it together. At this time, it is difficult to knead smoothly. Cover with a damp cloth and wake up for half an hour
4.
When waking up, treat the celery, remove the roots, pick the leaves, wash the celery, blanch the whole root in a pot of boiling water, remove the raw flavor, remove the raw flavor, and drain the water. If the celery is thick, you can plan it from the middle Open, cut into fine pieces, put in a container for later use
5.
The dough is almost awake, then knead vigorously to form a smooth dough, cover it with plastic wrap and relax again for a while
6.
Adjust the filling in this gap, put the meat filling in the seasoning bowl, first put a little salt, stir it, add ginger powder, cooking wine, soy sauce, white sugar, stir in one direction, stir vigorously, stir until it is strong, and add water several times , Stir well each time, marinate for about 10 minutes
7.
Finally, add celery, add appropriate amount of salt and vegetable oil, mix thoroughly and serve
8.
Loose dough, cut into long strips, knead smoothly, cut into ingredients, and roll into thin dough, which is thinner than dumplings
9.
Pack the stuffing and seal
10.
Put the corn husks on it, put it in a steamer, cool water in a pot, turn on high heat directly, and steam for 10 minutes after boiling
Tips:
1. Add the clear noodles, the dough is slightly transparent;
2. How much to add boiling water, I don't have an accurate dosage, it depends on the feel; when I make Chinese pasta, the amount of water depends on the feel;
3. How much water is poured in the meat filling depends on the state of the meat filling after the water is pumped. If there is less water, the soup will be less, and if there is more water, it will not be easy to pack. This requires more practice;
4. Add some onions in the beef filling, it will taste better, I just eat onions at home, so I can avoid it;
5. Hot noodles and steamed dumplings need to be eaten while they are hot, soft and waxy.
