Naked Oat Noodles and Beef Dumplings
1.
Slice the beef, remove the shrimp threads from the shrimp, and put them on the cutting board together;
2.
Chop beef and shrimp into puree together;
3.
Add sesame oil, oyster sauce, light soy sauce, salt, thirteen incense, ginger powder and other condiments and stir in a clockwise direction;
4.
Put the naked oatmeal noodles in a basin, then slowly pour the boiling water into the flour;
5.
Then knead into a dough, and wake up for about 20 minutes after kneading;
6.
Divide the naked oatmeal noodles into small doughs and squash them;
7.
Use a rolling pin to roll round. Naked oat noodles are not gluten, so move lightly when rolling, and roll as much as possible;
8.
After rolling, put the beef filling in the middle of the dough;
9.
Knead the dough, don't pinch at both ends, leave a little bit of air out;
10.
Put an appropriate amount of water in the pot, then put the wrapped dumplings on the steaming curtain, and put the dumplings in the pot;
11.
Steam for 15 minutes after airing;
Tips:
1. Naked oat noodles should be mixed with boiling water to increase the viscosity of the naked oat noodles to facilitate kneading and at the same time be easy to cook;
2. There is a gap on both sides of the bag, do not completely seal it, so that it is easy to vent and prevent it from swelling and cracking.
