Beef onion dumplings

Onions are common, especially in winter, because they are well stored, are not afraid of bumps, and they are high in production and low in prices, but they are particularly good in taste and taste, and they can be softened with blood vessels and sugar. It's not hot with onions, it's fresh, it's fresh, it's a bite, it's a sip, it's a sip, it's a sip, it's a sip, or it's in a bowl of vinegar, and you lose the fun. How about that? After the spring break, everyone went to work, but for 15 years. So pack a pot of beef onion dumplings while it's old

Recipe Recommendations

beef stuffing 400 grams
yellow onion a
flour 500 grams
cold water
soy sauce appropriate amount
salt appropriate amount
black pepper 3 grams
qingshui appropriate amount

salty and fresh
cook
an hour
ordinary

Steps for Beef onion dumplings

Flour with cold water and soft-skinned noodles, caps for 15 minutes, re-painted and softened; and continued with the lids until the operation began

Beef is used by merchants to collide, or they can cut their own beef

Add cool water, timewise needles, fertilizing. Status

Onions cut to shreds

Put the onions in the meat, not mix them up, then mix them up. Soup

Noodles are removed from the board. They're long strips. They're cut to the same size

Press the agent down and bend it into a slightly thick middle skin around it

Take the right amount of beef onions on the skin

It's either the way you do it or the way you wrap it or squeeze it into dumplings

It's all wrapped up

Cooking in the boiler, with spoons pushing the water up along the side of the pot from time to time, preventing dumplings from continuing to sink

It smells so good

It's a thin skin