Pan-fried scallion meat dumplings

Overview

I bought beef and wanted to eat beef dumplings. My son said to eat fried dumplings, so I immediately made fried dumplings instead. When making beef stuffing, I usually add some pork, otherwise the stuffing feels too lumpy and a bit sticky. Adding pork makes it much moister. Today I added a lot of chives, the onions are full of flavor, and the meat filling is softer and moister, and it tastes good.

Tags

• staple food
• home cooking
• beef
• chives
• flour
• pork
• seasoning

Ingredients

Steps

1. 1 , pork and beef into cubes, put into a food processor and blend into filling

   

2. 2 Add 10g of ginger, 10g of dark soy sauce, 4g of salt, 1g of sugar, and 2g of five-spice powder to the meat filling. Stir evenly. Chop the scallions and add them. Use sesame oil to stir the scallions evenly to lock in the moisture, and then stir evenly with the meat filling.

   

3. 3 Mix the flour into a dough 30 minutes in advance, roll it out and wrap it in the fillings,

   

4. 4 Set aside the wrapped dumplings.

   

5. 5 About 150 grams of water, add about 10 grams of flour, stir evenly and set aside

   

6. 6 Brush a layer of oil in the pan, not too much oil. If the pan is non-stick, you can use no oil. Place the dumplings in and fry for 1-2 minutes until the bottom becomes slightly hard.

   

7. 7 Add the prepared flour water, cover and simmer for about 3-4 minutes, until the water is dry. I forgot about the step of frying and drying, and just focused on putting it on the plate.

   

8. 8 The fried dumplings have very soft and tender meat filling, not as thick as ordinary beef dumplings.