Steamed Beef and Onion Dumplings

Overview

How to cook Steamed Beef and Onion Dumplings at home

Tags

• staple food
• home cooking
• old man
• dumplings
• winter recipes
• banquet dishes
• lunch
• beef
• five spice powder
• flour
• onions
• sichuan pepper powder
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Get the seasoning ready.

   

3. 3 Wash the beef, soak it in cold water for 10-15 minutes to remove the blood, drain it and cut into small pieces.

   

4. 4 Place the veal into a food processor and add a small amount of water to mince the meat.

   

5. 5 Put the mixed meat filling into the container.

   

6. 6 Wash the onions, cut into small pieces, and mince them in a food processor. There is no need to add water when mincing the onions. Be careful not to make them watery. Just crush them slightly. Those who are not lazy can chop the onions into fine pieces.

   

7. 7 Put a small amount of oil in the meat filling (beef itself will also release oil, so don't add too much oil when filling the meat), add soy sauce, pepper powder, and thirteen spices, adjust the taste, and marinate for a while.

   

8. 8 If you like ginger, you can cut some minced ginger and put it into the meat filling. If you don't like it, you can leave it out.

   

9. 9 While the meat is marinating, you can start kneading the dough. Prepare flour and 70-80° hot water.

   

10. 10 Pour hot water into the flour slowly, stirring with chopsticks while pouring to form small noodles.

    

11. 11 When the dough pieces are small, add a small amount of dry flour and knead the dough into a dough of moderate hardness. Cover with plastic wrap and let it rest for half an hour to 1 hour.

    

12. 12 Sprinkle dry flour on the surface, knead the dough, and cut a hole in the middle to cut off the dough.

    

13. 13 Continue kneading until it becomes slightly thicker.

    

14. 14 Cut the agent with a knife.

    

15. 15 Roll it into a round shape of moderate size, not too thick.

    

16. 16 Pour the onions into the marinated meat filling, stir evenly, and adjust the saltiness with salt.

    

17. 17 Take an appropriate amount of filling and place it in the center of the round crust.

    

18. 18 Fold it in half first and glue it firmly.

    

19. 19 Glue the outermost side toward the center.

    

20. 20 Glue the opening flat.

    

21. 21 Same method for the other half.

    

22. 22 Continue.

    

23. 23 Continue

    

24. 24 Look at it from this angle.

    

25. 25 Wrapped steamed dumplings.

    

26. 26 In this way, place the wrapped steamed dumplings on the curtain.

    

27. 27 Put cold water in the pot, apply a thin layer of oil on the drawer cloth, and arrange the steamed dumplings neatly. Because the steamed dumplings are not made from dough, they will not become much bigger even if they are steamed, and can be placed slightly densely. Change the lid to ensure there is no air leakage. Bring the pot to a boil over high heat. When you see air coming out of the pot, steam over medium heat for 15 minutes. Turn off the heat and open the lid after 2-4 minutes. Be careful not to let the water on the pot lid flow onto the steamed dumplings. Take out the steamed dumplings and serve them on a plate.

    

28. 28 Delicious steamed dumplings with beef juice in one bite are ready.