Beef Pan-fried Dumplings

Recipe Recommendations

• beef 800g
• dough 600g
• green onions 150g
• Jiang 60g
• vermicelli appropriate amount
• sugar appropriate amount
• soy sauce appropriate amount
• cooking wine appropriate amount
• olive oil appropriate amount
• salt appropriate amount

• spiced
• fried
• an hour
• ordinary

Steps for Beef Pan-fried Dumplings

1

Prepare a packet of Daxiu meat noodles

2

Break the beef with a cooking machine, add cooking wine, a small amount of salt, and chopped ginger, marinate for 10 minutes to remove the fishy smell, then add the rest of the chopped ginger, beef powder, soy sauce, olive oil and other seasonings, beat vigorously in one direction, and let it sit and taste.

3

The dough is prepared long ago, and if you want to spread it, you need to have it about half a day in advance.

4

Add the chopped green onions and vermicelli to the beef filling, and add salt to taste again. Add enough salt this time, and add less salt the first time, otherwise the meat filling will easily water out... Stir well again

5

Knead the dough well, divide it into appropriate size dough, and roll it into steamed buns with thin outside and thick inside

6

Put the appropriate meat into the steamed bun skin and knead well

7

The steamed buns should be left for a while

8

Pour a spoonful of oil into the pan and heat it up. Add steamed buns and fry over low heat for about 3 minutes,

9

Then pour half a bowl of water into the pan, until it reaches one-third of the steamed buns. Cover the lid, fry over high heat until the water is quick, change to low heat and fry for another 3-5 minutes, and the steamed buns are cooked and serve out of the pan.

10

If you like browned on both sides, you can continue to turn over and fry over low heat for a while, and you will be fine.

Recipe Categories

• staple food
• home cooking
• Elderly recipes
• breakfast recipes