【beijing】beef and Onion Dumplings

Name: 【beijing】beef and Onion Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g beef inside; 1 Yellow onion; 500g Flour; Around 330g Cold water for flour; Some Soy sauce; Some salt; 3g black pepper powder; Some Shimizu (for stuffing)

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Onion is very common, especially in winter, because it is easy to store, not afraid of bumps, and has high yield and low price, but the taste and taste are particularly good. Regular eating can also soften blood vessels and lower blood sugar. Dumplings made with onions are not spicy at all, and they are delicious and crispy, and the juice is sprayed out with a bite, so you must bite it and pour out the soup, otherwise the delicious juice will flow into the vinegar. In the bowl, you lose the fun of drinking this juice! How about it, do you feel like eating soup dumplings?
Although it's the Spring Festival, everyone has started to work, but it's a year in the fifteenth year. So take advantage of the new year, make a pot of beef and onion dumplings! "

Ingredients

【beijing】beef and Onion Dumplings

1. Add the flour and cold water to make a soft dough, cover the lid for 15 minutes, then knead again, the dough is moist and softer; continue to cover the lid until the dumplings are taken out.

【beijing】beef and Onion Dumplings recipe

2. The beef can be minced into the filling by the merchant, or you can chop the beef into the filling yourself. It is best to use panax notoginseng fat and thin, too thin and not tasty; add appropriate amount of salt, light soy sauce, and black pepper

3. Add some cold water and stir clockwise to form a thick and moisturizing paste

4. Finely chop onion

5. Put the onion into the meat, don't stir it, and mix it when the dumplings are rolled out to prevent the soup from coming out

6. Take out the dough and place it on the chopping board, knead it into thin strips, and cut into even-sized agents

7. Flatten the medicament and roll it out into a round skin with a thinner around and thicker in the middle

8. Put an appropriate amount of beef onion filling on the skin

9. According to your own method or wrap or squeeze into dumplings

10. All wrapped up

11. Put it into a pot of boiling water and cook, use a spoon to push the water around the side of the pot from time to time to prevent the dumplings from sticking to the bottom. After the water is boiled halfway through, tap cold water twice. Once the dumplings are bulging and floating on the water, you can fish Go out to eat

12. It can be dipped in laba vinegar and chili oil when eating, it's too fragrant

13. The thin-skinned stuffing makes the soup flow out with every bite

Tips:
Although the onions are tender, but the meat should be filled with some cold water, so that the dumplings are tender and juicy;
Onions are delicious and have the effect of removing fishy, so there is no need to put green onion and ginger in the filling.