This is the beef paste I bought from the village where the Hui people lived when I returned to my mother's home-18 yuan per catty (about 25 yuan in the supermarket). The meat is very dry, really dry beef. This butcher is very famous. Because its business is very solid and reputable, many people come here. I sell 3 or 4 heads of cattle every day, and 8 or 9 heads of cattle when I am busy. Unfortunately, there are not many businessmen like this...
The most traditional method of beef dumplings here-beef and green onion stuffing. A big meatball is very enjoyable, and some people don't like meatballs very much. Add some celery or add more pepper water, so that the meat filling will not be too hard. Our local dialect-it's very "mushy", haha, our family likes this kind of one.
Beef and green onion dumplings
Recipe Recommendations
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for Beef and green onion dumplings
1
Make up the noodles first, put them aside and be awake.
2
Add oil and chopped green onion to the beef filling and stir well.
3
Boil cool pepper water in advance.
4
Add pepper flour, salt, soy sauce, and cooking wine and stir well. Stir well with pepper water a little bit.
5
Knead the dough evenly.
6
Divide into ingredients of the same size, knead them round, and roll out the stuffing.
7
Arrange the wrapped dumplings on the cover mat in turn to prevent adhesion.
8
Open the pot and cook the dumplings.
9
It's delicious!Beef and green onion dumplings Make Tips
Everyone has their own way of cooking dumplings: my mother-in-law would boil the pot with some water, stir it, cover it and cook it; after doing this three times, they would leave the pot. But I never use water, and the dumplings are cooked well and not broken. So, no matter how you cook it, remember one thing: Open the cover and cook the skin, cover and cook the filling.