Name: Green Dumplings Stuffed with Beef and Fennel
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Flour; 300g Fennel; 300g beef; A teaspoon Barley Leaf Green Juice; 10ml Oyster sauce; A small amount salt; 10g ginger; 30g Cassava flour; A small amount Chicken noodles; 10ml sesame oil; A small amount pepper powder; A teaspoon starch

Green Dumplings Stuffed with Beef and Fennel

by Yurun Begonia

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

The dumplings I made today are green and have barley powder. I have only recently learned about it. As an alkaline food, the medicinal value of barley grass is not to be underestimated. It can be used directly for serving, or as an auxiliary material, used in foods like cakes. The taste of barley leaves is very good. My husband and children like it very much. They use it to flush with water every week! I used fennel in the filling this time. Fennel has a special taste, which may not be liked by some people, but the medicinal value of fennel is really not to be underestimated! Fennel has the effect of preventing osteoporosis and preventing the loss of minerals in the bones. Therefore, middle-aged and elderly people may wish to consume more fennel, which is of great benefit to health.

Green Dumplings Stuffed with Beef and Fennel

1. Put the flour, tapioca flour and barley powder in a small bowl

2. Add appropriate amount of water and stir into flocculent

3. And form a smooth dough, then let it rest for a while to wake up

4. Chop the beef into puree, add a little water when chopping, so that the meat does not dry

5. Put the chopped meat into a small basin, then add salt, chicken powder, oyster sauce, sesame oil, pepper powder, ginger and other condiments

6. Stir evenly with chopsticks, add a small spoonful of starch, and then stir evenly.

7. Put the chopped fennel into the meat and stir well.

8. Divide the awake dough into small pieces, round them and flatten them

9. Roll into a round dumpling wrapper

10. Put the beef filling in the middle of the dumpling skin

11. Press the dumpling wrappers one by one

12. Wrap each dumpling in turn

13. Place the wrapped dumplings on the steaming curtain, put an appropriate amount of water in the pot, and put the dumplings in the pot after the water boils

14. Cover the pot and steam for 12 minutes after airing

15. After steaming, let it stand for two minutes, then open the lid

Tips:
1. If barley leaf powder is not available, spinach juice and other vegetables can be used to make the noodles;

2. Cut the beef into slices, then soak in water for a while to remove blood;

3. Don't open the lid immediately after the dumplings are steamed. They should be steamed for two minutes.