How to make Shanxi beef dumplings?

Ingredients: Welsh onion 1 50g, Jiang Mo1.5g, refined salt15g, pepper powder1.5g, soy sauce 50g, monosodium glutamate1g, soybean oil 50g and sesame oil 25g. 500g of flour, 300g of beef and 0/50g of vegetables.

The practice of beef jiaozi:

1 Chop beef, add soy sauce, Jiang Mo and soybean oil, add 3 parts of water and mix well, then add chopped green onion, sesame oil, salt, pepper noodles and monosodium glutamate. Chop the vegetables, blanch them with boiling water, squeeze out the water, put them into the meat and stir them evenly to make stuffing.

2. Knead the flour evenly with warm water, wake it up for a while, knead it evenly, knead it into long strips, add 60 doses, flatten it, and roll it into a round thin skin.

3. Take the skin in your left hand, put stuffing in your right hand, and wrap your hands into a crescent-shaped jiaozi.

4. Boil the water. When jiaozi is in the pot, he always pushes the water with a spoon. After the pot is boiled, add some cold water and take it out when the dumpling skin stuffing is separated and expanded.