material

(1) 1 serving of hot dough (about 2 cups of flour)

(2) 300g beef stuffing, 75g fat stuffing, 3 celery, Jiang Mo 1 teaspoon.

condiment

1 tbsp wine, 1 tbsp soy sauce, half a teaspoon salt, a little black pepper, 3 tbsps water and 1 tbsp sesame oil.

The way of doing things

1. Divide the dough into small pieces and roll them into dumpling wrappers.

2. Mix beef stuffing and fat stuffing, chop them together, add Jiang Mo and all seasonings and mix well, then add washed and chopped celery and mix well to form stuffing.

3. Put a little stuffing in each jiaozi bag, pinch it tightly and seal it, put it in a steamer, steam it in a pot for 8 minutes, and then take it out and eat it.

My advice

1. Don't mix too much water into the meat stuffing of steamed dumplings, so as not to get too wet. Therefore, the same beef dumplings, dumplings can be filled with more water, steamed dumplings can not be added with more water.

2. If celery is used as the ingredient, it can be mixed with water because of its rich fragrance. If onion is used, it can be mixed with onion Jiang Shui first.