Steamed dumplings stuffed with beef and celery

Overview

If you are a scholar at home, you should eat more beef in winter, because beef is more suitable for nourishment in winter. It has high protein content, low fat, delicious taste, and is delicious without making you fat. It also has high nutritional value. Beef is rich in dietary fiber, protein, minerals and amino acids, which is very beneficial to children's growth. Especially in winter, giving the elderly and children more beef in an appropriate amount is better than various tonics. The important thing is that beef has low fat content, so you won’t gain weight no matter how you eat it.

Tags

• staple food
• pasta
• home cooking
• dumplings
• lunch
• dinner
• beef
• celery
• cooking wine
• five spice powder
• laotang
• light soy sauce
• oil
• onions
• oyster sauce
• special wheat core wheat flour for golden arowana dumplings
• white sugar
• yeast
• carrot
• ginger
• salt
• white pepper

Ingredients

Steps

1. 1 Prepare the ingredients: clean the celery, wash the beef, cut into small pieces, and use a food processor to beat into minced meat. The flour is made of wheat core wheat flour specially used for golden arowana dumplings. This flour has a smooth, elastic and chewy texture.

   

2. 2 Lazy man, you don’t need to use a bread machine to ferment the dough today. Just mix it with the dough and ferment it in a warm place. It's a bit cold in the north, so using a bread machine is faster. 400g wheat core wheat flour for golden arowana dumplings, add yeast to warm water (preferably not too hot) to melt, then slowly add to flour and stir into floc, start a dough kneading process, and then start the fermentation process, the time is 1 hour and 30 minutes.

   

3. 3 Add an appropriate amount of salt to the meat filling and stir evenly. Adding salt first can play a sterilizing effect. Then add sugar, white pepper, five-spice powder, light soy sauce, cooking wine, and oyster sauce, and stir thoroughly in one direction; then add the old soup several times, and continue stirring in one direction until the old soup is completely integrated into the meat filling, allowing the meat filling to absorb the soup. Finally, add an appropriate amount of oil and continue stirring in one direction to lock in the soup absorbed in the meat filling.

   

4. 4 Wash and blanch the celery and chop it into pieces, squeeze out the water, peel, wash and chop the onion and ginger, peel the carrots, wash and chop them into small pieces. Add all the prepared ingredients to the meat filling and stir evenly. The dumpling filling is ready.

   

5. 5 Take out the fermented dough, knead it well and deflate it, cover it with plastic wrap and leave it for about 10 minutes. Knead the fermented dough into a long strip and divide it evenly into several small dough pieces, which are larger than dumplings.

   

6. 6 Roll it into a round cake and fill it with stuffing. It can be made into dumplings or steamed buns with thin skin and large stuffing. You can make steamed dumplings as you like, which is just right for the winter solstice.

   

7. 7 Wrap all the dumplings, add an appropriate amount of water to the steamer, put the steamed dumplings into the steamer, put cold water on top and bring to a boil over high heat, and steam for 15 minutes.

   

8. 8 When the time is up, open the lid of the pot, and the big steamed dumplings are bursting with laughter. They are thin in skin and big in fillings. They are white and plump. They are so delicious and nourishing in season.

   

9. 9 Remove from pan and plate. In winter, give the elderly and children more beef to enhance their resistance.