400g of flour, 50g of flour and 300g of beef.

condiments

400g of water celery, 0/00g of onion/kloc, 0/20g of pork belly/kloc.

condiment

Appropriate amount of Zanthoxylum bungeanum, cooking wine 1 teaspoon, a little pepper, a little spiced powder, 330g (boiled) water, salad oil 1 tablespoon, salt 1.5 teaspoon, soy sauce 1 tablespoon, sesame oil 1 tablespoon and ginger 4g.

The practice of pepper water:

Wash the boiling water and put it into the pepper, cover it and let it cool before use.

Steamed beef dumplings steps 1

Pour 50 grams of flour into 50 grams of boiling water, stir quickly, cool slightly, and knead into transparent dough.

Second step

Pour 280 grams of boiling water into 400 grams of flour, stir quickly, knead into dough, add the clarified dough, and knead thoroughly together.

Third step

It doesn't matter whether the dough is smooth or not, buckle the bowl and relax for 20 minutes.

Fourth step

Chop beef and pork belly into stuffing, mix them together, add cooking wine, Jiang Mo, soy sauce, spiced powder and pepper, add a little pepper water while stirring for many times, stir until smooth and soft, and add sesame oil to marinate for 20 minutes.

Step five

Wash celery, blanch in boiling water pot for two minutes, take it out and chop it up. Onions are cut into small pieces.

Step 6

Mix celery, onion and minced meat, add oil and salt and mix well.

Step 7

Take out the loose dough and knead it into a smooth and soft dough. Divide into small portions and roll them into thin slices.

Step 8

Wrap the stuffing, fold it in half, knead the edges, tuck it in, and do everything.

Step 9

Boil the water at the bottom of the pot, put the boiling water on the drawer and steam for 10 minutes.