Russian flavour
By VicentaLakin
It goes without saying that all the world's dumplings are learned directly or indirectly from China. Russian-style dumplings are more like Chinese dumplings, and they're cooked with beef soup. Maybe for the Russians, it's more like a soup. The steak tastes purely because of the Western mix and the West-style sauce, which is similar to the steak, which is wrapped in the face. The main ingredient is beef, and the veggies don't go without onions. Just think about steaks, salt, pepper, wine, a little more spicy sauce, and you can't even taste them without raw smoke. Try to do it once. It tastes good. Don't have a taste
Recipe Recommendations
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for Russian flavour
1
(a) Beef is finely cut into meat; it is put into large bowls, with a small number of times added to the water, and is stung in the same direction so that the meat is soft and soft
2
Fans are overoiled, blown into pines, and a few blades are cut into longer sections
3
Onions cut in fine particles and put them with fans in meat pies, which are evenly mixed in the same direction
4
Add red wine, hot sauce, pepper powder, salt, sugar, which is still evenly mixed in the same direction, and the material is ready。
5
(b) Slurpion powdered with water and flat noodles, with more than 30 minutes of static, smoother and stretchy flour covered with wet cloth and 20 minutes of static
6
(a) To make the noodles large and thick, similar to our usual dumpling skin; and to divide them into two to three pieces without a long cane
7
Squeeze the dumplings into little pills and line them around the face, at a distance from the edge
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(b) Lifting up the edges of the face, wrapping up the meat; and pulling down the dumplings with the appropriate cut-off
9
A circle is drawn; the rest of the body is plattered again to repeat the skins, wraps and dumplings。
10
Tightening the edges of each little dumpling; two angles at the bottom together to shape the little hat
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Beef soup is at the bottom, and dumplings are cooked by the usual three-point water method。
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And bring forth with it a proper amount of pepper and salt, so that it may rise to the tableRussian flavour Make Tips
1. Use plain water to mix the filling; there is no need for Sichuan pepper water or tea water. The amount of water added to the meat filling determines whether the texture is smooth and tender. Too little water makes the filling hard, while too much causes it to become watery. The ideal consistency is a moist and fluffy state; 2. Do not add green onions or ginger, otherwise they will overpower the other seasonings, and you won't be able to taste the steak flavor; 3. Fried vermicelli is a special touch. Fried vermicelli has higher absorbency, which helps the filling retain moisture and results in a soft and glutinous texture; 4. If you don't have ready-made beef broth for boiling the dumplings, you can use stock cubes as a substitute; however, do not add additional salt when serving; 5. This Western-style "hat" shape is quite unique and reflects a Western influence. If you don't like it, feel free to wrap them as you prefer; making them like wontons is perfectly fine