Steamed Buckwheat Noodles and Beef Dumplings
Overview
I wanted to make donkey meat steamed dumplings with buckwheat noodles, but I couldn’t find a place selling donkey meat in Shenzhen, so I made beef instead
Tags
Ingredients
Steps
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Mix 2 bowls of buckwheat noodles + 1 bowl of high-gluten white flour, knead 1/3 of the mixed noodles with cold water, and knead 2/3 of the mixed noodles with hot water above 80 degrees.
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Mix cold and hot water with the dough, knead together into a smooth dough, cover with plastic wrap, and rest for 30 minutes
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Choose fat or lean beef, and remove the tendons and fascia. Pork can be either fat or lean. I’m afraid that beef will be too lean and taste bad, so I add pork
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Cut the meat into a food processor and beat into minced meat
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One onion, cut into orange wedges, then put into a food processor and crushed
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Except star anise, Sichuan peppercorns, and salad oil, put all the fillings and seasonings into a basin
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Add star anise peppercorns to a hot pan with cold oil. When the aroma comes out, turn off the heat, remove the star anise peppercorns, and pour the oil over the seasoned stuffing
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Stir the filling in one direction clockwise, mix well and set aside
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After waking up, cut the noodles into pieces, roll them into dumpling wrappers, add the fillings, and wrap them into dumplings
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Add water to the steamer. When the water boils, add the dumplings and steam over high heat for 15-20 minutes (depending on the size of the dumplings. I am lazy and the dumplings are relatively large, so steam for 20 minutes)
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After twenty minutes, turn off the heat, take the dumplings out of the pan and serve!
