Beef steamed dumplings

Overview

Some time ago, when I went back to the old city for work, I ate a tray of beef steamed dumplings at a breakfast stall in a restaurant. I was so surprised that I couldn't forget it. Later, when I went to work, I made a special trip there again. The taste was greatly reduced, and I was so depressed that I gave up the idea of going back. The true nature of a foodie emerges at this time, making things by yourself.

Tags

• staple food
• home cooking
• maternity
• dinner with friends
• dumplings
• lunch
• beef mince
• chengmian
• clear water
• cooking wine
• ginger powder
• msg
• mountain celery
• oil
• pork stuffing
• wheat core powder
• white sugar
• boiling water
• salt
• soy sauce

Ingredients

Steps

1. 1 Separately put the wheat core flour and clear noodles into two containers. Boil a pot of boiling water. After the water boils, immediately pour it into the flour. Stir with chopsticks while washing. If there is still dry powder, stop adding water.

   

2. 2 After the temperature cools down slightly, knead it into a ball with your hands. If the dough feels dry, add an appropriate amount of warm water to make it into a slightly soft dough. Do the same with Chengdu noodles and knead it into a ball;

   

3. 3 Clear dough

   

4. 4 Pour the dough onto the chopping board, knead it for a while, then put the dough into the dough and knead it together. It will be difficult to knead it smoothly at this time. Cover it with a damp cloth and let it rest for half an hour

   

5. 5 Kneaded dough

   

6. 6 When it's time to wake up the noodles, process the celery. Remove the roots, leaves and wash the celery. Put the whole celery in a pot of boiling water and blanch it to remove the raw smell. Take it out, run it in cold water, drain the water, cut it into fine pieces and put it in a container for later use;

   

7. 7 When the dough is almost awake, knead it vigorously again until it becomes a smooth dough, cover it with plastic wrap and let it rest for a while;

   

8. 8 During this time, adjust the filling. Put the two kinds of meat fillings into a seasoning basin. First add a little salt and stir. Add ginger powder, cooking wine, soy sauce, and white sugar. Stir in one direction. Stir vigorously. Stir until vigorous. Add water in several batches. Stir well after each addition. Marinate for about 10 minutes;

   

9. 9 Finally, add celery, appropriate amount of salt and vegetable oil, and mix thoroughly;

   

10. 10 Cut the relaxed dough into long strips, knead it smooth, cut it into balls, and roll it into a thin dough, which is thinner than dumpling skin,

    

11. 11 Wrap in fillings, seal,

    

12. 12 Cover the steamed dumplings with corn husks, put them in a steamer, add cold water to the pot, turn on high heat, and steam for 10 minutes after boiling.