Steamed Dumplings with Beef and Radish

Steamed Dumplings with Beef and Radish

by Misty soul

4.9 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

Ingredients

Steamed Dumplings with Beef and Radish

1. Mix the flour with warm water into a slightly firmer dough, and the noodles for more than 20 minutes

Steamed Dumplings with Beef and Radish recipe

2. Wash beef and pork to control water

Steamed Dumplings with Beef and Radish recipe

3. Chopped into meat

Steamed Dumplings with Beef and Radish recipe

4. Add light soy sauce, salt, oyster sauce, thirteen spices, cooked soybean oil to the meat

Steamed Dumplings with Beef and Radish recipe

5. Stir in one direction evenly

Steamed Dumplings with Beef and Radish recipe

6. Wash the carrots, rub them into thick strips with a wiper, and salt them for a while

Steamed Dumplings with Beef and Radish recipe

7. The pickled radish shreds are dried and chopped roughly, not very finely chopped

Steamed Dumplings with Beef and Radish recipe

8. Add the radish and scallion ginger to the meat

Steamed Dumplings with Beef and Radish recipe

9. Stir well and serve as filling

Steamed Dumplings with Beef and Radish recipe

10. Rub the noodles into long strips and divide them into sections

Steamed Dumplings with Beef and Radish recipe

11. Press flat into small doses

Steamed Dumplings with Beef and Radish recipe

12. Roll into dumpling wrappers

Steamed Dumplings with Beef and Radish recipe

13. Wrap the stuffing into a dumpling shape

Steamed Dumplings with Beef and Radish recipe

14. Place it on the oiled steam curtain, and it will take 15 minutes after the fire is steamed.

Steamed Dumplings with Beef and Radish recipe

15. Finished product

Steamed Dumplings with Beef and Radish recipe

16. Finished product, fragrant but not greasy

Steamed Dumplings with Beef and Radish recipe

Tips:

1. The dough used for steaming dumplings is harder than that of dumplings. When the dough is soft, the dumplings will be soft and not forming.
2. In order to taste soft, you can use part of the dough to scald the dough. It is better to use less than more. If the noodle is too much, the flour will lose its gluten
3. Beef stuffing is best mixed with some pork to increase the taste, only using beef will cause firewood, which is not delicious enough
4. The steamed dumplings I made are relatively large, about twice as large as normal dumplings. If the dumplings are relatively small, the steaming time can be shortened appropriately

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