How to make beef steamed dumplings?

Steamed dumplings, also called steamed dumplings, are snacks wrapped in thin dough and steamed in cages. The finished steamed dumplings are shaped like pomegranate, with fluffy flowers at the top, white and crystal clear, thin skin and big stuffing. Steamed dumplings are made differently in north and south, mainly because of different fillings. In the south, glutinous rice is the stuffing, and in the north, steamed dumplings are the stuffing. As a child growing up in Tianjin, steamed dumplings are filled with beef or mutton. One side of the soil and water support one side of the people, so my family likes the traditional steamed dumplings in the north best.

Steamed beef dumplings are a special snack of Huimin Pavilion in Tianjin. Its stuffing is delicious and juicy, with a slightly heavy taste and a thin and smooth skin. Some old Muslim pavilions in Tianjin are particularly popular.

Today, I would like to share with you how to make this steamed beef dumpling, from mixing stuffing to how to make beautiful flounces without rolling pins. I will carefully share it with you step by step, and my favorite friends will continue to watch.

-Steamed dumplings with beef soup-

food

Main components; 300 grams of beef stuffing and 25 dumpling skins.

Seasoning: half an onion (about 1.20g), oyster sauce 1 teaspoon, 2 teaspoons of soy sauce, 0//2 teaspoons of soy sauce, cooking wine 1 teaspoon, appropriate amount of pepper water, a little white pepper, appropriate amount of chicken powder, 5g of Jiang Mo, chopped green onion/kloc.

working methods

Step 1: Show the ingredients. (here, I will focus on the production of Chili water. Put a handful of pepper granules into a bowl, then stew in boiling water for 20 minutes. This bowl of Chili water is also the key to making beef stuffing tender and juicy. )

The second step, how to prepare beef stuffing, delicious and juicy, dry but not firewood; 1. Add oyster sauce, soy sauce, cooking wine, white pepper, onion ginger, thirteen spices, chicken powder, onion ginger powder and salt into the beef stuffing and stir well; 2-3. Add pepper water several times, and after the pepper water is completely absorbed by the meat stuffing, add it to the beef stuffing until it is fine and sticky; 4-6. Put chopped green onion into the stirred beef stuffing, drizzle with sesame oil and cooking oil, and mix well when using. The ratio of fat to thin of beef stuffing is preferably 28 or 37. Today, Zeruima specially bought some lean beef, picked a small piece of fat on the breast of the cow and mixed it together, so that the meat stuffing would be oily and delicious, and it would also bring soup. )

Step 2: Make skin: I am lazy today. I bought the dumpling skin directly, but the dumpling skin I bought is thick and not suitable for making steamed dumpling skin directly. Zerui's mother taught you to make beautiful flounces by hand without a rolling pin. 1-2, three or four bought dumpling wrappers are stacked together; 3-4. Fold and thin by hand; 5-6. Open it, then fold and knead it repeatedly. After kneading, separate the kneaded skins to form steamed dumpling skins with flounces. The steamed dumplings made in this way are not only thinner, but also the top of the wrapped steamed dumplings will naturally spread like a flower.

Thirdly, steaming the stuffing; Fill the prepared steamed dumpling skin bag with a proper amount of stuffing, pick it up and bow it with a tiger's mouth. At this time, the steamer begins to boil water. Put the prepared steamed dumplings into the steamer (the steamer must be coated with oil or padded with steamer cloth), put them into the steamer, and steam after SAIC 10 minute.

Out of the pot! It smells good!

Tips:

1, the amount of pepper water mixed in beef stuffing is determined according to the water content of beef bought by yourself.

2. If you feel sticky when you pinch steamed dumpling skin with dumpling skin, you can stick some starch properly to prevent it.