Beef, mutton and radish dumplings are a delicious meal. Because beef, mutton, and radish have thicker fibers, these dumplings are generally cooked. Beef, mutton and radish stuffed dumplings are a delicious dinner. Beef, mutton and radish are mixed into dumpling fillings and then wrapped into dumplings. So, how to mix the meat filling for beef, mutton and radish stuffed dumplings? The following article introduces in detail how to make beef and radish stuffed dumplings. The following is a simple grasp and understanding of this issue. I hope that the following points will be helpful to everyone!

How to adjust the meat filling for beef and mutton radish stuffed dumplings

Method 1 :

Food

300g beef and mutton; 200g radish; 300g ginger water; 10g salt; 10g ginger and garlic powder; 10g white sugar.

Beef and mutton are brewed into tea to remove the blood, and peppercorns are added to remove the smell. Clean the beef and mutton. Beef and mutton minced. Place in a bowl and add salt. Add ginger water, mix with beef and mutton, and stir until thick. Chop the radish, put it into a bowl, add salt and stir evenly. Squeeze the water from the radish. Put it into the beef and mutton bowl. Heat oil in a pan, add minced ginger and garlic, and sauté until fragrant. Pour into the beef and radish bowl. Add five-spice powder and light soy sauce and stir evenly. Add sugar and mix well, then the dumpling filling is ready. Wrap the dumpling filling into the dumpling skin. Bring to a boil, bring the water to a boil, and add the dumplings. Bring to a boil, put the pot into a bowl, sprinkle with scallions, and the beef, mutton and radish dumplings are ready.

Method 2:

1. Stir the beef, add salt, pepper powder, ginger powder, sesame oil, hot pot and cold oil (cold); 2. Add the cooked basket Carrots (pee and cut the radish into strips, soak in water, squeeze out the water, and cut into hard pieces); 3. Mix the dumpling filling in a clockwise direction, add a cup of water when stirring, and mix until the dumpling filling becomes sticky; 4. 1. A small bowl of flour; 5. Slowly add water until the flour all turns into snow lumps; 6. Knead the snow lump-shaped flour into a smooth batter, and then bake it for 20 minutes; 7. Spread the batter into Knead into long strips; 8. Use a fruit knife to divide the kneaded strips into very-sized bun wrappers (about the size of walnut kernels); 9. Use a rolling pin to roll out the bun wrappers into thick ones in the middle and thin ones around the edges. ; 10. Add appropriate amount of filling to the center of the dumpling wrapper, and then pre-shape the dumpling wrapper; 11. Wrap the dumplings, place the wrapped dumplings neatly on the drawer cloth, and cook for 20 minutes.

Note:

1. There should be no muscle fascia in the beef and mutton, and the beef and mutton must be minced so that you can eat more water to make it fresh and tender. 2. Meat tenderizer can also be replaced with baking soda powder, but the amount used should not be too much. 3. In the seasoning, radish can also be replaced with amaranth, lettuce, etc. If onions are not available, green onions can be used instead.