Soba steamed dumplings should be steamed for about twenty minutes. Below I recommend making large steamed dumplings stuffed with fennel and beef using buckwheat noodles.

Preparation of ingredients: prepare fennel: 500 grams, 250 grams of beef, 500 grams of bridge flour.

Seasoning: seasoning: green onion, ginger, salt, soy sauce, pepper, monosodium glutamate, vegetable oil each moderate. Beef scallions can be replaced with round onions for a fresher flavor.

Method of production: (1) buckwheat flour with about ninety degrees of hot water and good wake up 20 minutes.

(2) fennel removed from the root, cleaned and drained, to avoid mixing filling is out of the soup. The onion and ginger are minced and set aside.

(3) beef minced meat, chopped green onions, ginger, salt, soy sauce, pepper powder, monosodium glutamate and vegetable oil into the meat mixture, and then chopped fennel into the mix.

(4) After the filling is done, roll the soba noodles into long strips, pull them into large dosages, roll them out with a rolling pin, and wrap them in the fennel filling. Buckwheat dumplings should be wrapped larger, buckwheat noodles do not have the gluten of white flour, so the package should be a little slower to close the mouth, the surface of the ground to the dumplings wrapped broken, affecting the beauty.

(5) dumplings are wrapped up on the steam drawer, on the steamer steam, steam time and steam white dumplings on the same time, because buckwheat is used ninety degrees of boiling water, the surface has seven or eight points cooked.

(6) Twenty minutes past, the buckwheat dumplings are steamed, pick out the plate can be eaten.