Ingredients for beef soup dumplings
500 grams of beef, 1 carrot, 1 green onion, 1 black pepper, grind appropriate amount of Sichuan peppercorns, 20 grams of dark soy sauce, light soy sauce, bean paste, sugar, salt, flour, 4 bowls of water, yeast
How to make beef soup dumplings
Step 1
Knead the noodles. First, melt the yeast powder with a small amount of warm water. The amount of yeast used is about one kilogram of flour and five grams of yeast powder. Pour the flour into a large basin, pour the dissolved yeast powder water in a circle on the flour, stir the flour with chopsticks, add cold water according to the state of the flour, stir until no dry powder can be seen, and knead the dough with your hands until smooth. Seal and keep warm to ferment until more than doubled.
Step 2
While the flour is fermenting, prepare the meat filling. Soak the Sichuan peppercorns in boiling water. After the water cools, pick out the Sichuan peppercorns and add the Sichuan peppercorns water little by little to the beef filling. The amount of water depends on the state of the meat filling. Add until the meat filling is moist, soft and shiny, but without excess water. Stir clockwise. Keep in the refrigerator for some time. Finely mince carrots and scallions while refrigerated. After refrigeration, add bean paste, soy sauce, peanut oil, black pepper and other condiments to the meat filling, stir evenly in a clockwise direction and then add chopped carrots and green onions. Mix well.
Step 3
After the dough is fermented, knead it evenly and deflate it, and divide it into small uniform pieces. Add salt and sugar to the meat filling for final seasoning.
Step 4
Crush the dumplings into two thick and thin bun skins in the middle, and add the meat filling. It can be made into a round shape or wrapped into a long shape.
Step 5
Cover the finished buns and let them rise for about 20 minutes before boiling them in cold water. Start timing 15 minutes after the pot lid is steaming. After the fire ceases, let it sit for 5 minutes and take it out.
The beef soup dumplings made in this way have thin skin and large fillings, which are salty, fresh and juicy.