Beef with leeks

Lean beef half a kilogram

Ginger 1 small piece of leeks 1 small

Wine 4 tablespoons of soy sauce 2 tablespoons of oil

Beef with leeks

1 Lean beef cut into small particles, ginger cut into fine threads, leeks after cleaning and cut into sections of the standby.

2 Pour oil in the pan, wait until the oil temperature reaches 60% hot, under the ginger wire burst incense.

3 Add the beef and stir-fry until browned, then pour in the wine and soy sauce.

4 Cover the pot with a lid and simmer for 5 minutes, then add leeks and stir-fry for 1 minute.

Beef and Leek Dumplings

Main Ingredients

Beef

Leeks

Medium Gluten Flour 1.7 CUP

Supplementation

Shrimp Mash Ginger and Garlic

Pepper, Oil

Soy Sauce, Salt

Beef and Leek Dumplings Step-by-Step

1. Add the soy sauce and salt, and then add the soy sauce. Add salt, pepper, soy sauce and oil to taste, in addition to what is indicated in the picture.

2. home with baking soda if you also add a little (can ensure that the filling more water absorption), add the appropriate amount of water starch (while mixing and adding, pay attention to the water is not too much ah so that the filling is too thin bad package). Many people say to stir in one direction to make above strength, but I think it seems to be not too big a difference

3. 1.7 CUP of gluten-free flour; 1 egg; 3/4 CUP of water;

Mix all the ingredients in 1, and knead into a dough wrapped in plastic wrap to wake up for 30-60 minutes.

4. Divide the dough into several "small doses", take one and gently flatten it into a sheet with a thick center and thin edges (remember to sprinkle with dry flour to prevent sticking, and cover with plastic wrap to prevent drying out if you are slow)

5. Wrap the filling in the way you like it, or if you want to be lazy occasionally, just fold it over like the right corner. When the water boils again, add some cold water. In a short while, the dumplings will become a "white fat" and float up!

How to make beef and leek dumplings

Tips

Note: The skin is the key to making good dumplings. The noodles should not be too thin, but slightly dry.

Beef and Leek Pie

1,900g lean ground beef, 600g fat, 150g leek, 50g pepper water, 600g half-hot noodle, 4 tbsp frying oil, 1 tsp salt, 1 tsp monosodium glutamate (MSG), 1/2 tsp sugar, 1/2 tsp white pepper, 1 tsp black pepper, 1 tsp freshly ground garlic, 1 tbsp sesame oil, 1 tbsp finely chopped green onion, 1 tbsp soya sauce, 1 tsp soy sauce. tsp

How to make

1. Chop leek and set aside.

2. Mix the lean ground beef and fat with the pepper water until a thick consistency emerges.

3. Add all the seasonings and mix well, then beat with your hands until a little bit of gluten appears as the beef stuffing, then put it in the refrigerator to chill.

4. Divide the half-hot dough into 10 equal portions of about 60 grams each, then squeeze the dough into a ball with both hands from the outside to the inside, and let it rise for about 5 minutes before turning it into a 12-centimeter diameter pie crust with a thin inner layer.

5. Take a piece of pie crust and wrap it with about 35 grams of beef filling and 15 grams of minced chives. Pinch the crust slowly in a counterclockwise direction to make creases, and then pinch it tightly in a counterclockwise direction to make it into a round bag shape, and then use the palm of your hand to flatten it slightly until it becomes a round slice with a thickness of 1 cm, which is a raw pie.

6. Heat 4 tablespoons of frying oil in a skillet until hot, then add the raw patties from recipe 5 and fry over low heat for about 8 to 10 minutes until both sides of the patties are golden brown and cooked through.