Cabbage and beef dumplings filling method:

Main ingredients: 500 grams of fresh beef, 500 grams of flour, 400 grams of cabbage.

Accessories: vegetable canola oil oil, salt, pepper 2 grams, and 250 grams of flour water, 20 grams of soy sauce, 2 grams of chicken essence, 20 grams of ginger, 50 grams of green onions or scallions.

Practice:

1, add the flour and water and become a smooth dough, cover and wake up for 30 minutes, wash and mince the green onions, ginger minced.

2, the cabbage washed and drained and chopped, because the meat is beef to do filling more dry, do not have to beat the water, directly with the cabbage juice mixed with beef filling, so the cabbage does not have to kill the water.

3, the beef chopped into puree, you can also use the meat grinder directly into the puree, add some butter with chopping is better, you can also choose to beef forelegs to do stuffing, thick and delicious. Beef meat is relatively thin, you can add some beef fat in the filling together, preferably 9:1, so that the taste is very good and fragrant.

4, pour out the puree and pepper, soy sauce, ginger, onion, chicken mix evenly. Marinate for a while to taste, so good flavor. Add cabbage and mix well, add cooked canola oil and mix well.

5, packaged with salt and mix well, so that the cabbage absorbed the flavor of beef and seasonings, and wrapped, not easy to get out of the water taste super good. As the beef is relatively dry, cabbage is very love water, so that fusion in the hard, no need to fight water, cabbage also do not need to kill water, beef filling and fresh and tender juicy.