Beef steamed dumplings

First, make the dough. I used ordinary snowflake powder, added an egg, and an appropriate amount of salt. After mixing the dough, let it rest for 2 hours, kneading the dough for 5 minutes in the middle. This will make the dough stronger

Chop the meat filling. The meat filling you chop yourself will be more delicious. I used beef shank, which feels leaner, and I added a little pork belly. Cut the onion and ginger into shreds, add hot water, and stir into the meat filling. The ratio of meat to onion, ginger and water is about 2:1, depending on the dryness and humidity of the meat.

Adjust the filling. 2 eggs, an appropriate amount of light and dark soy sauce, oyster sauce, pepper, and five-spice powder. Start stirring in one direction. After stirring vigorously, add a small amount of green onion and ginger water. Continue stirring. Repeat this step until the meat filling is slightly white

After the stuffing is mixed, add an appropriate amount of salt, rapeseed oil, and a small amount of sesame oil. Mix well and put it in the refrigerator for half an hour

The dumpling wrappers should be thick in the middle and thin twice

Put less filling in the dumplings, as they will expand during steaming

After boiling the pot, put it on the drawer and start steaming it for about 8 minutes. If the steaming time is too long, the dumplings will lose their soup

Eat it with vinegar😋If you like spicy food, you can add some chili oil

Be careful as the dumplings just came out of the pan will burn your mouth. This is my first time to share the recipe, so my language skills are limited, so please forgive me, hehe😁

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