Ingredients: green onion 1 50g, Jiang Mo15g, refined salt15g, pepper powder1.5g, soy sauce 50g, monosodium glutamate1g, soybean oil 50g and sesame oil 20g. 500 grams of flour, 300 grams of beef, and vegetables 150 grams.

The practice of beef dumplings:

1Chop the beef, add soy sauce, Jiang Mo, soybean oil, add 3 parts of water and mix well, then add chopped green onion, sesame oil, salt, pepper noodles and monosodium glutamate. Chop the vegetables, blanch them with boiling water, squeeze out the water, and put them in the meat and stir well to make stuffing.

2. Knead the flour well with warm water, wake up for a while, knead it smoothly, knead it into long strips, put it into 60 doses, press it flat, and roll it into a round thin skin.

3. Take the skin in your left hand, put the stuffing in your right hand, and wrap it in your hands to form a crescent-shaped jiaozi.

4. Boil the water. When jiaozi is in the pot, push the water with a spoon at any time. When the pot is boiled, add some cold water, and remove the dumpling skin stuffing when it is separated and swelled.