Big Meat Dumplings

Name: Big Meat Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 bowl Low-gluten flour; 1 pound Minced meat; 2 White radish; 2 spoons Dumpling flour; Some Chives; Some Spicy oil; 2 spoons pepper powder; 3 pieces ginger; 3 spoons Refined salt; 1 spoon Soy sauce; 2 spoons Aniseed powder; A Green onions; 1 green pepper; Some parsley

by Hui Qinqin

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

When I was young, I didn’t like to eat dumplings. I was always hungry during the Chinese New Year. When I grew up, I realized that I didn’t like to eat dumplings. It was just that my mother did not eat them well. So I started to learn how to make dumplings by myself. But my mother can no longer eat the dumplings I made. Every time I eat dumplings, I think of my mother, hoping that there are delicious dumplings in that world.

Big Meat Dumplings

1. Wake up for half an hour

2. Rub the radish into silk, boil the water in the pot, cook out of the pot, soak in cold water for two minutes, solder the water, into small balls, mix with the stirred large meat filling, mince and set aside

3. Put the seasoning into the prepared radish meat filling, add chili oil, or heat the oil and pour it into the meat filling, stir evenly

4. The dumpling filling is ready, wrap it in plastic wrap, and set aside

5. Knead the reconciled noodles into round strips, cut into pieces, squeeze them, and roll them into slices. It must be thin and thick.

6. Bring the water to a boil, put the dumplings in the pot, cook for about ten minutes, and then the delicious dumplings are ready to eat

Tips:
You must wake up well when you make the noodles, and make the noodles softer. Don’t pack too much dumpling stuffing. Seal the mouth when making dumplings.