Beef can be wrapped with capers in dumplings, the practice is as follows:

I. Materials

250g capers, 250g beef, 250g flour, 5g oil, 5g salt, 2 sections of green onion, 1 piece of ginger, 3g pepper, 100g pork fat, 2 tablespoons of light soy sauce

The second practice

Beef stuffing into the sweet noodle sauce, salt, white pepper powder, ginger and chicken essence, mix well and marinate slightly.

Add the water to the flour slowly, stirring to form a floury mixture (about 50 grams of water, 80 grams of flour), form a soft dough, and let it rest for about half an hour.

Select the capers, soak for 2 hours, rinse and blanch. Add the capers to the beef stuffing, add a little cooking oil, and mix well

Knead the dough until smooth, then roll into long strips.

Pull out the dough, roll out the skin, fill with dumpling filling, press with the back of the spoon, you can fill more filling, the dumpling belly is big, pinch together, wrap completely

Pot of boiling water, drop the dumplings, stir gently to prevent the dumplings from sticking.

The water boils, and the dumplings float and their bellies bulge three times, indicating that the dumplings are cooked.