carrot beef dumplings
By LeannBins
Ingredients: chicken essence,high-gluten flour,carrot,salad oil,soy sauce,Jiang,garlic,peanut oil,scallion,shisanxiang,beef stuffing
Recipe Recommendations
- carrot appropriate amount
- high-gluten flour appropriate amount
- beef stuffing appropriate amount
- scallion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- chicken essence appropriate amount
- peanut oil appropriate amount
- shisanxiang appropriate amount
- salad oil appropriate amount
- soy sauce appropriate amount
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for carrot beef dumplings
1
Mix the dough with warm water, cover it with a damp cloth or plastic wrap after making the dough. You can also cover it directly for a while.
2
The beef fillings are ready.
3
Chop green onions, garlic, and ginger separately and pour into the beef filling. Don't stir for a while.
4
Pour in chicken essence, thirteen spices, soy sauce, salad oil, peanut oil, and add the amount according to your feeling.
5
Wash the carrot and set aside.
6
Slice carrot.
7
After cutting the radish slices, take out the pan and blanch them in boiling water for a few minutes.
8
After serving, let it cool, cut into small pieces, not into the end, which will affect the taste.
9
Cut the diced carrot and squeeze out a little water, then pour into the beef filling.
10
Stir in a clockwise or counterclockwise direction, use a little force to stir the meat filling until it is sticky.
11
At this time, the noodles are almost awake, knead the noodles and take out a small dose.
12
Roll out small round slices.
13
Add the meat filling and squeeze into the shape of a dumpling.
14
Put enough water in the pot. After boiling, put in the steamer and drawer cloth, and arrange the dumplings.
15
Bring to the pan and steam for 15 minutes.carrot beef dumplings Make Tips
When choosing carrots, try to select ones that are heavy and have a smooth surface; light carrots are old, so don't buy them. As for the quantity of peanut oil and salad oil, too much will make the meat filling greasy, while too little will be tasteless, so just add it by feel.