How to make beef and tomato dumplings


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[Like dumplings, as the saying goes, \”It’s better to be delicious than dumplings,\” It’s better to be upside down. \”This is really the same. It is the most wonderful thing to eat a plate of dumplings with a plate of thin skin, drinking a cup of tea, and then nesting in the sofa, would it be the most wonderful thing?

I have not used tomatoes to see a friend using tomatoes to make dumplings, and it feels itchy in my heart. I have not used tomatoes to make dumplings filling, mainly because there are too many tomatoes soup, and dumplings are afraid of breaking the skin. What about it? Try the time, we think more about the soup. \”

ingredients details




    Auxiliary material

  • Tomato

Two two


  • Ginger A moderate amount
  • Scallion [ 123] A moderate amount
  • Essential salt A moderate amount
  • pepper powder

  • A moderate amount Eater
  • A moderate amount

  • [ [ [
  • [


[ 123]

  • Other flavors

  • Other processes
  • A few hours of time

  • ordinary difficulty


  • The practice of beef and tomato dumplings

  • 1

  • Beef fascia, washing Dicine with a knife.

  • 2

  • Put the ginger, chop it with a knife, and remove the meaty fishy.

  • 3

  • Put the onion and chop them into meat.

  • 4

  • Put the chopped beef into a clean small pot and put a little salt.

  • 5

  • Pour a little soy sauce and fresh.

    [12]3] 6

  • Sprinkle into the pepper powder and fresh and fishy. Stir well with the meat filling with the seasoning and pickle for 30 minutes.

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  • Pour the dried flour into the basin, add water and dough.

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  • The dough is moderate and moderate, just press the hand to move, cover the pot on it for 30 minutes for 30 minutes Essence

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  • Tomato peeling, I am used to using fire to roast tomatoes.

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  • Cut the peeled tomatoes into small diced and code into the bowl.

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  • Hold the tomato diced, put the juice first feed the beef filling.

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  • Stir well to allow the beef to absorb tomato juice, so that the beef can taste lubricated and lubricate, It can also prevent too much stuffing soup.

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  • Pour into the tomato and mix well.

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  • Pour two tablespoons of food oil, stir well and sprinkle with refined salt, and finally stir well, so the meat filling will be adjusted. All right.

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  • Take out the good dough, rub the dumplings such as dumplings on the dough hard: , Large filling.

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  • Rub the dough into a thin strip and cut it into a dough with a knife as needed.

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  • Roll the noodles with a rolling pin into thin slices, because of the strength of the noodles, the dumpling skin can rest assured The roll is thin.

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  • Packing into the dumpling filling, the stuffing must be more, and you can eat happily.

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  • Put the wrapped dumplings into the boiling water pot, put the spoon down, and gently push the dumplings , Prevent sticking to the bottom.

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  • Pot lid. After boiling on high heat, click the cold water and boil. Generally, just click on cold water twice.

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    Fresh sour soup dumplings

1. Stop the tomato and stretch the juice first like a good beef filling.Stir well and let the beef absorb the tomato juice. This can make the beef taste lubricating and not firewood, and prevent too much stuffing soup.
2. The dough of a good dough can be used to make dumplings such as dumplings: thin skin, large filling.