Super Delicious Beef Dumplings ︱ A Bite Full of Soup
1.
First, make the dough, and put all the dough materials into the bucket of the chef's machine.
2.
Start the cook machine and beat it into a smooth dough in ten minutes.
3.
Put it into the fermentation box to wake up the noodles.
4.
Next, make beef filling, wash the beef and soak it in bleeding water, remove the fascia, and cut into small pieces.
5.
Install the cook machine on the meat grinder.
6.
Puree the meat.
7.
The onion is also crushed, and the water is dried.
8.
Pour the mashed meat and chopped onions into the noodle bucket of the chef's machine.
9.
Add 2 tablespoons of low-salt soy sauce and mix well.
10.
Then add the stock jelly, peanut oil, and salt.
11.
Beat hard and our beef filling is ready.
12.
Pour into a large bowl, seal and put in the refrigerator for half an hour.
13.
Roll the awake dough into a long strip and pinch it into a small amount.
14.
Sprinkle with flour, roll gently, squeeze, and roll into dumpling wrappers.
15.
Fill in the right amount of stuffing.
16.
Fold in half and squeeze, and the dumplings are ready.
17.
Prepare a pot of water, add a teaspoon of salt, boil on high heat until boiling, add the dumplings, cook twice and remove.
Tips:
1. After the dough is made, it must be loosened to make the dough softer. The ratio of flour to water is not absolute and needs to be adjusted according to the draft of the flour.
2. Boiled twice means that when the dumplings are cooked, add a small bowl of cold water to the soup and boil it again.
