Ingredients

Beef 150g

Carrot

Dumpling skin 300g

Scallion moderate

Ginger moderate

Oil 2 tbsp

Thirteen spices 1 tbsp

Soy sauce 2 tbsp

Salt 2 tbsp

Pepper 1 tbsp

Spice oil 1 tbsp

Chicken essence (optional) 1 tbsp

Making steps

Chicken essence (can't add) 1 tbsp

Steps

1, prepare the ingredients.

2, stubble carrots into julienne strips, green onions and ginger into minced.

3, cut the beef into mince, carrots chopped into dices spare.

4, beef filling, add minced green onion and ginger, add 2 spoons of soy sauce, 1 spoon oyster sauce, 1 spoon thirteen spice, 1 spoon chicken essence (can not be added), beat an egg, mix well in one direction.

5. Heat some oil in a wok, add chopped green onion and sauté, add diced carrots, add 1 tsp pepper, stir fry for 2 minutes. Let cool and set aside.

6: Add the cooled diced carrots to the meat mixture, add 1 tablespoon of salt and moderate sesame oil. Stir well.

7: Prepare 300g dumpling skin.

8: Finish wrapping the dumplings and use up the filling and skin.

9: Boil more water in a pot and add a tablespoon of salt. Add a tablespoon of salt and add the dumplings, stirring with a large spoon to prevent them from sticking to the pan.

10: Cover the pot and wait for the water to boil, then add cool water twice, and bring to a boil, then pull out the dumplings and put them on a plate.

11, bite, thief flavor!

Tips

1 If you like the filling more soup can be added in step 4 a small amount of water or water, the water into the meat. 2 Diced carrots can be sauteed to remove the earthy flavor. You can also add salt and let it rest for 10 minutes to clench the water. 3 Dumplings can be eaten with dumpling soup, the original soup to melt the original food.