Hot tomato and beef dumplings - the secret recipe for making tender and soupy beef filling is revealed

Overview

There is a saying in the north: If you don’t serve dumpling bowls at the beginning of winter, your ears will freeze off and no one will care. Haha, that means you must make dumplings to eat at the beginning of winter, commonly known as pinching frozen ears. We here in Weihai have an old custom of eating dumplings during the winter solstice, which also symbolizes the new year. Today is the winter solstice. Let’s make some hot tomato and beef dumplings for your family. The skin is thin and the fillings are big and the soup is full. The somersaulted dough is wrapped with soft beef fillings and soup. When you take a bite, a fresh aroma lingers between your lips and teeth for a long time. The deliciousness of steamed buns lies not in the pleats, but the deliciousness of dumplings lies mostly in the fillings. Today's tomato and beef dumplings have an unusual filling. The key secret is that the tomatoes are not added directly to the filling, but the tomato juice is squeezed and added to the beef filling. This not only makes the beef full of juice, but also makes the beef more tender and delicious. We Shandong people like to say: Nothing is more delicious than dumplings, which means nothing is as delicious as dumplings. Looking at my hot tomato and beef dumplings with thin skin, large fillings and full soup, can you still calm down, my friend?

Tags

• staple food
• home cooking
• old man
• winter solstice
• new year’s eve dinner
• dumplings
• spring festival
• beef
• clear water
• cold water
• cooking wine
• coriander
• egg white
• ginger
• green onions
• medium powder
• olive oil
• oyster sauce
• pork
• white sugar
• zanthoxylum bungeanum
• salt
• sesame oil
• soy sauce
• tomatoes

Ingredients

Steps

1. 1 Prepare the flour, add cold water and egg white, knead into a smooth dough, cover with plastic wrap and leave for 20 minutes. First wash the beef, chop it into minced meat, and put it into a container. (I don’t like to eat machine dumplings, I chop them all by hand)

   

2. 2 Chop the pork into minced meat, chop the onion, ginger and coriander and set aside.

   

3. 3 Soak the peppercorns in hot water for 15 minutes, cover and soak, take out the peppercorns, mix the two meat fillings, then add cooking wine and mix for a while.

   

4. 4 Add ginger, green onions, chopped coriander, and salt and stir evenly. (If you like vegetables, you can add some chopped onions or cabbage here)

   

5. 5 Add sugar, soy sauce and oyster sauce, then pour in olive oil and sesame oil and mix well.

   

6. 6 Add the egg white, pour in the peppercorn water and mix thoroughly, then pour in the tomato juice made in advance, stir until the meat filling is thick and thick, then put it in the refrigerator to refrigerate. (It will be better to refrigerate for half an hour to 1 hour)

   

7. 7 After the dough is cooked, take it out, roll it into long strips, cut into pieces, roll it out into the size of a dumpling wrapper, put in the fillings, pinch it up, boil water in a pot, put in the dumplings and cook them out.