Name: Steamed Dumplings with Beef and Radish
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g beef inside; 1 White radish; 1 Green onions; 1 piece ginger; 1 piece egg; 500g Flour; Some Pepper aniseed water; Some sesame oil; Some Homemade pepper oil; Some Cooking Wine; Some Soy sauce; Some Oyster sauce; Some salt; Some Chicken Bouillon Powder; Some MSG; Some Thirteen incense; Some Salad oil

Steamed Dumplings with Beef and Radish

by Fei Er loves food

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Beef enjoys the reputation of "Pride among the Meat". It has high protein and low fat content. The composition of amino acids is better than pork, and it also contains minerals and vitamin B. Beef is also the best source of iron that our body needs. White radish is also a vegetable with high nutritional value, rich in vitamin C and trace element zinc, mustard oil, amylase and crude fiber. The Compendium of Materia Medica calls it "the most profitable vegetable". So when the two are combined, they are an absolute natural pair.

Steamed Dumplings with Beef and Radish

1. Boil the pepper aniseed in water and let cool for later use.

2. One white radish, head and tail removed, peeled.

3. Insert the wire and cook for two minutes in a pot of boiling water.

4. Squeeze off the water and cut into the ends.

5. Minced green onions and ginger

6. Put beef filling in a basin, add cooking wine and light soy sauce, mix well, add pepper aniseed water in portions and stir clockwise, each time no water is visible, add a second time.

7. Stir until viscous and elastic, add the chopped green onion and ginger.

8. Add seasonings and stir well

9. Add eggs and mix well

10. Add salad oil, sesame oil, and pepper oil, mix well

11. Tuck the edge of the basin clean and cover it with a lid for later use. If you have time, refrigerating for a few hours will add more flavor.

12. Put the flour in a basin and blanch one third of it with boiling water.

13. Knead well with your hands and add cold water while kneading.

14. Knead into a ball, buckle a basin and let it stand for five minutes.

15. Knead into a smooth dough

16. Rub into a long strip

17. Fold the dough three times and then knead it again, and then fold it again and again, and knead the dough several times.

18. Pull into the same size agent and sprinkle dry powder on the surface.

19. Squash with the palm of your hand

20. Roll into an oval shape

21. Put in the right amount of meat

22. Wrapped in the shape of a willow leaf dumpling

23. Show it on the front

24. Put it in a cage, soak the sand cloth with water, twist it dry, and spread it in the cage.

25. Put the pot on high heat and steam, turn the pot to medium heat and start the timer, turn off the heat for 20 minutes, and then open the lid after one minute of stuffiness.