Pan-fried Beef Dumplings

Name: Pan-fried Beef Dumplings
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 120g High-gluten flour; 60g water; piece beef; 1 spoon salt; 1 spoon Chicken Essence; A few shallot; piece ginger; A tablespoon oil; a little Black sesame

by Yaoyao Original Food Class

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Dumplings don’t need to be boiled, try the method of frying them. I’m making fresh dumplings. If you buy quick-frozen dumplings from the supermarket, you don’t need to defrost them. You can start with the frying step. The fried dumplings are more burnt than boiled dumplings The fragrant taste, paired with a bowl of white porridge or various light porridges, relieves greasiness and nutrition.

Ingredients

120g High-gluten Flour
60g Water
piece Beef
1 spoon Salt
1 spoon Chicken Essence
A few Shallot
piece Ginger
A tablespoon Oil
a little Black Sesame

Pan-fried Beef Dumplings

1. Add scallions, ginger, salt, and a tablespoon of oil to the beef, and beat into an even and fine beef filling for later use.

2. Mix flour with water, knead into a uniform dough, wake up for 30 minutes, and use room temperature water for water.

3. Roll the awake dough into long strips and cut into small pieces.

4. Squash it by hand.

5. Roll out into a round dumpling wrapper.

6. Wrap the beef filling and pinch tightly at the closing.

7. Pour an appropriate amount of oil into the pan and heat it over a medium-to-small heat.

8. Put the dumplings and fry them.

9. In about a minute or two, the bottom of the dumplings will have such a light brown color.

10. When this point is reached, pour water into the pot. The amount of water is half of the dumplings. Continue to medium-low heat. Cover the pot and cook for about 5 to 8 minutes.

11. Cook until the water is slightly dry and the dumpling skin is still moist, sprinkle with a layer of cooked black sesame seeds, cover and simmer for another minute or two.