Beef and tomato dumplings

I like dumplings. As the saying goes,"It's not as good as dumplings, but it's not as good as pouring them upside down." That's really the case. Eating a plate of thin-skinned dumplings with a glass of wine, drinking a cup of tea, and then resting on the sofa in a daze may be the most wonderful thing, right?

I haven't used tomatoes before. Seeing a good friend making dumplings with tomatoes made me itchy. I have never used tomatoes to make dumpling fillings, mainly because I feel that there is too much tomato soup and I am afraid of breaking the skin when making dumplings. Who cares? Try wrapping it once, and we will find a way to solve it when there is too much soup.

Recipe Recommendations

beef 500 grams
tomatoes two
ginger appropriate amount
green onions appropriate amount
refined salt appropriate amount
pepper powder appropriate amount
cooking oil appropriate amount

other
other
several hours
ordinary

Steps for Beef and tomato dumplings

Remove the fascia from the beef, wash it and dice it with a knife.

Add shredded ginger, chop well with a knife, and remove the fishy smell of the meat.

Add the shredded green onions and chop them into minced meat.

Put the chopped beef meat into a clean small basin and add a little refined salt.

Pour in a little soy sauce to freshen up.

Sprinkle in Zanthoxylum bungeanum powder to add freshness and remove fishy smell. Stir the meat filling with seasoning well and pickle for 30 minutes.

Pour the dry flour into the basin, add water and mix to form a dough.

Make the dough soft and soft, press it with your hands, cover the basin and simmer for 30 minutes.

Peel tomatoes. I am used to using fire roasting to peel tomatoes.

Cut the peeled tomatoes into small dices and place them into a bowl.

Grime the diced tomatoes and pour the juice into the fed beef filling first.

Stir well hard to allow the beef to absorb the tomato juice. This will make the beef taste smooth and smooth, and it will also prevent too much soup in the mixed stuffing.

Pour in diced tomatoes and mix well.

Pour in two tablespoons of cooking oil, stir well, sprinkle with refined salt, and finally stir well so that the meat filling is ready.

Take out the dough and knead it vigorously. Make dumplings with this dough: thin skin and large filling.

Rub the dough into thin strips and use a knife to cut into dough as needed.

Roll the dough into thin slices with a rolling pin. Because the dough is kneaded vigorously, the dumpling skin can be rolled very thin with confidence.

Wrap in dumpling fillings, with more stuffing to make you feel happy.

Put the wrapped dumplings into a boiling water pot, place the spoon mouth down, and gently push the dumplings to prevent them from sticking to the bottom.

Cover the pot, add cold water after boiling over high heat, open the lid and bring to a boil. Generally, just add cold water twice.

Delicious sour soup dumplings