1. Mix the flour with warm water into a slightly firmer dough, and the noodles for more than 20 minutes
2. Wash beef and pork to control water
3. Chopped into meat
4. Add light soy sauce, salt, oyster sauce, thirteen spices, cooked soybean oil to the meat
5. Stir in one direction evenly
6. Wash the carrots, rub them into thick strips with a wiper, and salt them for a while
7. The pickled radish shreds are dried and chopped roughly, not very finely chopped
8. Add the radish and scallion ginger to the meat
9. Stir well and serve as filling
10. Rub the noodles into long strips and divide them into sections
11. Press flat into small doses
12. Roll into dumpling wrappers
13. Wrap the stuffing into a dumpling shape
14. Place it on the oiled steam curtain, and it will take 15 minutes after the fire is steamed.
15. Finished product
16. Finished product, fragrant but not greasy
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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