This dumpling has thin skin and big stuffing, one bite down and full of juice. The recipe ratio is shared with you.What kind of water is used to make the dough? How to adjust the filling to make it more delicious, with oil or water? Boiled water or cold water is used for steaming dumplings, high fire or low fire? Tell you all the secrets.
How to make beef carrot dumplings
Prepare the ingredients for carrot beef steamed dumplings.
First, knead the dough, add 5 grams of salt to 500 grams of flour and mix well (adding salt to improve the gluten of the noodles, the taste is more elastic).Then pour in 80 degrees warm water, about 300 ml (the steamed dumpling dough is softer than the usual dumplings), mix it into a flocculent shape, then start and form a dough, cover with a damp cloth and let it sit for 10 minutes. Knead again after ten minutes to form a smooth dough and let it sit for 30 minutes.
Stuffing:First, add oyster sauce to beef puree, light soy sauce, thirteen spices, sugar and water and mix well.Then add small onion, minced ginger and pepper oil and mix well. Finally, mix well with the carrot shreds so that the carrot beef filling is mixed.
The next step is to make dumplings in the skin. The appearance of the dumplings does not affect the taste.
It is steamed in the basket when it is wrapped. It must be steamed in the water basket and steamed on a high fire. This is very important. Steaming is about 10 minutes.