How to make the filling of beef dumpling

Practice:1. Prepare all ingredients, add low-salt soy sauce, oyster sauce, garlic powder and five-spice powder to the beef filling and mix well, marinate in advance and set aside.

2, put all the dough ingredients into the chef's machine mixer bucket, ten or so minutes to beat into a smooth dough into the fermentation box fermentation.

3: Put the marinated beef, dried scallops, and stock into a small bowl, add pepper and vegetable oil, and beat in one direction.

4: Take out the fermented dough, knead it and roll it into a long strip.

5: Cut the dough into 30g pieces, flatten them out, and let them rest for five minutes.

6. Then roll out the dumpling skin, fill it with the appropriate amount of filling, pinch the folds in one direction, close the mouth, and the buns are done.

7. Padded with greaseproof paper and put into the hardware steamer, fasten the lid, loaded into the steam rice cooker, the water tank filled with 400ML pure water.

8. Set the steam mode, 20 minutes.