Beef and chive dumplings (slightly spicy)

Overview

Dumplings are a joyful emotion for the whole family for northerners. When I was a kid, we would gather around my mother during the holidays, rolling out the dough, kneading the dough into balls, and then eating the dumplings with garlic. The autumn sky was always the same color, haha. After growing up, I have been away from home for a long time. I always miss that time and the taste of my mother. But when the weather in Shanghai gets cold, I quickly clean up my chores and make dumplings for my children. I think that in another twenty or thirty years, this emotion will still exist and remain strong. As I talk, I miss my parents. I will take the children to taste grandma’s taste when I wait for the National Day holiday.

Tags

• staple food
• home cooking
• beef
• chili noodles
• chives
• egg
• flour
• walnut oil
• salt

Ingredients

Steps

1. 1 A pound of all-purpose flour, an appropriate amount of water, a little salt, and knead the dough. When I make dumplings, I make the dough myself. Don’t underestimate the dumpling wrappers. Good rolling of the wrappers is crucial to whether the dumplings are delicious. The machine-made wrappers sold outside are not only worrisome in terms of hygiene, but also have an indescribable taste.

   

2. 2 To make leek dumplings, the dough needs to be slightly firm. Press a few more times to make it plump and elastic, sprinkle a layer of flour on the surface and set aside. (Knead the dough first and let it sit for a while until the stuffing is done and the dough is ready)

   

3. 3 To make leek dumplings, the dough needs to be slightly firm. Press a few more times to make it plump and elastic, sprinkle a layer of flour on the surface and set aside. (Knead the dough first and let it sit for a while until the stuffing is done and the dough is ready)

   

4. 4 Wash and drain the leeks.

   

5. 5 Chop the leeks and sprinkle some salt to kill them, but you don’t need to use them if they have a strong taste.

   

6. 6 Choose lean beef and cut it into small pieces first, then mince it slowly.

   

7. 7 When I was a child, I loved helping my mother chop stuffings. I could feel the delicateness of the finely minced beef with my knife in my hand, and I didn't feel tired. It was even more delicious when I ate it.

   

8. 8 Add pepper noodles, chili noodles, salt, onion, ginger, garlic, an egg and a small amount of walnut oil.

   

9. 9 Stir evenly and add less salt. The beef and leeks taste "fresh".

   

10. 10 The stuffing is ready and the noodles are ready. Cut them into long strips and cut them into the same size.

    

11. 11 Flatten and roll into a crust, sprinkle a little flour on top to prevent it from drying out.

    

12. 12 When pinching the dumplings, be sure to pinch them tightly so that the skin will not burst open after being put into the pot. This is why the noodles should be slightly harder, as they will be too soft to pinch.

    

13. 13 After the water boils, add the dumplings, boil over high heat for two minutes, then pour some cold water over the water and wait until it boils once before taking it out of the pot!

    

14. 14 Eat the leek filling as early as possible while it is hot

    

15. 15 Our family loves spicy food, and a little chili powder in the stuffing was not enough, so we made some dipping sauce using walnut oil, sesame oil, soy sauce, and chili oil. Delicious and nutritious, if you like spicy food, you can give it a try.

    

16. 16 The weather is slightly cooler and the rice is fragrant. Who doesn’t love the taste of mom?