Meat ball and beef steamed dumplings

Overview

The outer skin is soft and chewy, the fillings are delicious and the soup is rich. Satisfy cravings 😀.

Prepare the dough: Semi-boil the dough. Add an appropriate amount of flour, a little salt, half of the boiling water and half of the cold water. Or you can directly mix the noodles with water at 70-80 degrees Celsius. Knead the dough and let it rest for about 30 minutes. Knead again to form a smooth dough and let it rest until just before starting to wrap.
Prepare the stuffing: cut the stuffing, freeze the beef slightly, slice it into strips, dice it, and then chop it. Chop dried onions, cabbage, and carrots into the beef filling, then add an appropriate amount of olive oil, five-spice powder, oyster sauce, light soy sauce, salt, seasoning, and let sit for a while to allow the flavors to blend.
Start making the dough, prepare the appropriate dough, press it into a circle, roll out the dough, and fill it with filling.
Use your imagination to make dumplings, the ingot-shaped ones are easier to steam and take up less space😀.
When it comes out of the pot, it's hot, fragrant and in the shape of an ingot.
Dumpling shape.
Take a bite, it’s so fragrant, the meat stuffing is packed into small balls🤤.