Name: Cabbage Beef Dumplings
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: Eight liang Beef (lean); A Baby dishes; 1 spoon Fuel consumption; 1 spoon pepper powder; 1 spoon Ginger powder; 2 spoons chopped green onion; 3 spoons sesame oil; 1 egg; 100ml pure water; A small amount salt

Cabbage Beef Dumplings

by Siya99

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

In order to prepare your child’s breakfast next week, prepare to make your own beef and cabbage dumplings and freeze them in the refrigerator today. Just cook a few every morning. After packaging, I tested it myself and it tasted great. The only catch is that I was lazy (there is no ginger powder at home, and ginger granules are added. In fact, ginger juice or ginger water is OK. I will not be lazy next time)

Cabbage Beef Dumplings

1. Eight taels of beef, soak twice in cold water (about half an hour), chop, add ginger diced and chop together (if you eat it for children, it is recommended to add ginger powder or ginger juice when stirring)

2. Put in an egg, a little salt, pepper powder, oil, children's soy sauce, purified water, and start stirring clockwise, it is recommended to stir for 10-20 minutes (remember to keep stirring in one direction, such as clockwise, keep clockwise. If not at first Chop with ginger diced, add ginger powder or ginger water here)

3. Add chopped green onion and sesame oil and continue to stir for 3 minutes, set aside.

4. Chinese cabbage or baby cabbage, chopped and marinated in salt for 15-30 minutes, squeeze the salt water with your hands or gauze, add the beef seeds to be used, stir together, and stir well. Prepare dumpling wrappers (part of mine is dumpling wrappers I bought, and some are made by myself). I'm sorry here, I forgot to take pictures.

Tips:
The beef should be soaked in cold water to remove part of the fishy smell; when stirring the beef, the water should not be less, and the dumpling should be stirred more so that the dumpling filling will be fresh and delicious.