How to make beef steamed dumplings

\”[Beef steamed dumplings] Fresh and juicy steaming dumplings do at home
Careful preparing breakfast. From the end of August, so far, you can cheer yourself up for three months.
I feel that there are still many things that have not been tried, It seems that the breakfast that is not repeated can be proceeded easily. Hey!
Observe the daughter, most of the morning appetite will be good, and occasionally there are less like food. Either too single or completely disagreement. The situation needs to be adjusted. The children who have stuffed foods such as bun dumplings still like it very much, so I need to do it often.
I haven’t eaten steamed dumplings for a long time. Now steaming, what porridge rice is a beautiful meal.
Steamed dumplings like to use hot noodles. In this season, use all hot noodles, bake a pot to boil water, blanch the noodles, and then prepare the filling. It feels very calm. \”

ingredients details

  • 200 grams
  • Open water

  • 110 grams Beef
  • 200 grams

  • Cabbage
  • ] Onion
  • A piece

  • Ginger
  • A piece

  • Egg One
  • [ 123]
  • Accessories


3 grams

    2 grams

  • [ 123] Shengpan 5 grams
  • Oyster sauce 5 grams
  • Cooking wine 5g
  • Sugar [ 123] 3 grams
  • Sesame Oil

  • A moderate amount
  • Salted fresh flavor
  • steaming process

  • One hour time consuming
  • Ordinary difficulty



    1. Put the flour in a large basin, add boiling water, mix while mixing, and make the face. Put it until it is not hot and rub it into a dough.

  • 牛肉蒸饺的做法步骤:1


  • 2. Take the cabbage part of the cabbage and wash it.

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  • 3. Cut the cabbage into shredded and salt.

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  • 4. Beef and onion and green onions.

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    5, bee Grab the raw soy sauce evenly and add oyster sauce.

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    6. Grab it again and put an egg white.

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    7. Grab it evenly, put starch, and pour the oil and mix well again.

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    8. Take out the dough and rub it into smooth surface.

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    9. Squeeze the marinated cabbage out of the water and enter the meat filling. Mix together when you open the bag.

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    10. The dough is divided into small doses, rolled the skin, and wrapped into a bun according to your favorite.

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    11. Put on the cage, steam for 12 to fifteen minutes after SAIC.

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    12. Open the pot with the favorite sauce, eat it. I use oil and vinegar juice.

  • 牛肉蒸饺的做法步骤:12 Tips
    1. The dough should be slightly softer, and the finished products are softer and harmonious.

    2. The cabbage must be marinated with water, or it is too moisture.

    3, the meat filling and adding vegetables should not be added too early, mix well before the bag.