Fried Beef and Lotus Root Dumplings

Name: Fried Beef and Lotus Root Dumplings
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Beef (breast meat); 500g Lotus root; 100g Green onions; 1 piece egg; Some salt; Some sesame oil; Some Soy sauce; Some Oyster sauce; Some pepper; Some pepper powder; Some Chicken noodles; Some Cooking Wine; Some ginger

by Blue heart quality xt

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Northerners' dumplings can have various changes. In addition to the changes in fillings, the mature methods of processing also include steamed, boiled, and fried dumplings, with different tastes and flavors. I usually cook dumplings in one pot and fry them in one pot. The boiled dumplings are smooth and delicious. The fried dumplings are also called potstickers and the skin is crispy and fragrant. This is how the northerners fully enjoy the beef lotus root filling of the dumplings. The beef is soft and the lotus root is crispy, and the taste is rich. The outer skin is soft and crispy at the bottom, fragrant and delicious

Fried Beef and Lotus Root Dumplings

1. Add egg, chicken powder, pepper, pepper powder, light soy sauce, oyster sauce, cooking wine, and salt to the beef filling.

Fried Beef and Lotus Root Dumplings recipe

2. Chopped green onions

3. The lotus root is peeled and sliced, then blanched and water controlled

4. Chop the lotus root slices

5. Add the flour and water to start the dough mixing program of the bread machine. After the dough is alive, put the dough into a food bag and put it in the refrigerator for half an hour

6. Take out the dough that wakes up

7. Roll out dumpling skins thick and thin around the center

8. Wrap the stuffing and make the dumplings

9. Heat oil in a non-stick pan, and the amount of oil is the same as that of ordinary stir-fry. Put the dumplings and place them neatly without leaving any gaps, and fry them until the bottom is slightly yellowed

10. Heat water from the side to 2/3 of the height of the dumplings. After the cover fire is boiled, turn to medium fire

11. For about 5 minutes, when you hear the sizzle in the pot, turn it over, open the lid and flip the dumplings with a spatula to check the degree of discoloration at the bottom and whether the heat is even in all directions. Turn off the heat until everything is fried until golden brown. Cover the dumplings with a plate that fits the size of the non-stick pan and quickly turn the non-stick pan over

12. Fried dumplings with thin skin and big stuffing are out of the pot

Tips:
1. Do not add salt when frying dumplings and noodles
2. Put the live dough in a bag and put it in the refrigerator to wake up. The skin of the dumpling is smooth and firm.

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