How to make Shanxi Yongji beef dumplings

We Chinese have a proverb that goes, if you want to keep a person's heart, you must first keep his stomach. I think seeing this sentence, both men and women understand how important it is to cook good dishes. Today, I will show you how to make Shanxi Yongji beef dumplings. Let's learn it well.

1.1 Prepare 125 grams of clean water (warm water at about 30 degrees in winter)

2.2 Put 250 grams of flour in the dough bowl

3.12 Pour all the warm water into the flour (pour all the water into the flour and stir, the flour will have the same water absorption, and the dumpling skin will be elastic and not easy to break)

4.21 Use chopsticks to mix the flour and warm water thoroughly to form grape-shaped snowflake dough.

5.1212 Knead all the dough together with your hands to form a rough dough, then knead the dough repeatedly with your hands to form a smooth dough.

6.2121 and the basin covered with a wet cloth and set aside

7.12 Prepare 300g beef hind leg

8.21 Put the beef hind leg meat in a large bowl, add appropriate amount of cold water to cover the surface of the beef, add a few peppercorns, set aside to soak for 20 minutes, then rinse with clean water. (One of the secrets of beef stuffing: the purpose of soaking is to remove the blood on the surface and fiber tissue of the beef to remove the fishy smell. Adding peppercorns can also remove the fishy smell of beef)

9.1 Chop into minced meat with a knife

10.2 Wash the beef hind leg and cut it into thin slices with a knife

11.1 Use chopsticks to mix the salt and beef evenly so that the beef can fully absorb the flavor of the salt. (Second secret of beef stuffing: the purpose of adding salt to the minced beef is to allow the beef to absorb the salty taste of the salt and make it tasty. Shanxi people call this method "nourishing the stuffing". The amount of salt used is generally 5 grams of salt for every 500 grams of meat)

12.2 Put the minced beef in a large bowl and add 3 grams of salt

13.1 Add pepper water to the minced meat in batches. I added it three times, 2 tablespoons each time.

14.2 Soak or boil an appropriate amount of Sichuan peppercorns in hot water to make a light yellow Sichuan peppercorn water

15.1 Chop half an onion, one celery and half a carrot into small pieces and place them on a plate. Add a few drops of cooking oil.

16.2 Each time you add pepper water, use chopsticks to stir the minced meat in one direction so that the minced meat absorbs the water until it becomes a paste. (Secret 3 for preparing beef stuffing: The purpose of adding pepper water is to remove the fishy smell of beef and make the minced beef less woody and more tender. But please note: when adding pepper water, stir in one direction. If the stirring order is forward and reverse, the water in the minced beef will overflow and the minced beef will not become paste-like.)

17. Use chopsticks to mix the chopped vegetables and cooking oil evenly so that the vegetables can fully absorb the oil. (Secret 4 for preparing beef stuffing: Adding cooking oil to the chopped vegetables can lock in the moisture of the vegetables, so that the stuffing will not be soggy)

18. Add the minced vegetables into the minced meat and mix well.

19. Add 1/4 teaspoon of salt to the minced vegetables and meat. (Secret 5 of beef stuffing preparation: the purpose of adding salt here is to give the vegetables flavor)

20. Add 1/2 teaspoon of white sugar. (Secret 6 for preparing beef filling: You can add a little more sugar, because beef likes sugar, and the prepared beef filling will be very fragrant)

21. Sprinkle with appropriate amount of black pepper. (Secret 7 for preparing beef filling: Add black pepper powder. The prepared filling will have a light spicy taste and is very delicious)

22. Add 1 tablespoon of oyster sauce. (Secret 8 for preparing beef filling: Use oyster sauce instead of soy sauce, which not only makes the filling delicious but also has a sweet aftertaste)

23.12 Drizzle in a few drops of sesame oil. (Secret 9 of beef stuffing preparation: adding sesame oil is to enhance the flavor)

24.21 Use chopsticks to mix all the seasonings and the vegetables and minced meat evenly. The minced meat is ready.

25. Put the sugared dough on the chopping board and cut it into several equal portions with a knife.

26. Take one half of the dough, press your palms on it, and rub it hard on both sides until it becomes a long and thin strip of uniform thickness.

27. Hold the noodles in your left hand and the knife in your right hand, cut the noodles into small pieces of appropriate size, grab some dry flour and sprinkle it on the pieces

28. Gently press the palm of your hand on the dough and roll it back and forth to make the surface of the dough evenly covered with a layer of dry flour.

29. Take a piece of dough, place the cut side facing up, and gently pinch the dough with the thumb and index finger of your right hand, rotating it while pinching it into a slightly round cut.

30. Use your palm to press the round dough into a round cake shape

31. Repeat the above steps to press all the dough into cakes.

32. Take a round dough, hold one end of the dough with your left hand, press the rolling pin under your palm with your right hand, and gently push it forward and pull it back.

33. Roll the dough into round dumpling skins with a diameter of about 7 cm. Repeat the above steps to roll all the dough into dumpling skins.

34. Open your left hand, take a dumpling wrapper and place it on the remaining four fingers of your left hand except the thumb.

35. Put the right amount of filling in the middle of the dumpling skin

36. Use your right hand to fold the dumpling wrapper in half, and pinch the edges of the wrapper to close them, pinching the dumpling into a crescent shape.

37. Place one side of the crescent-shaped dumpling at the base of your left hand.

38. Hold the other side of the crescent-shaped dumpling with the base of your right hand, then cross your fingers and squeeze your hands together to form a dumpling.

39. Repeat the above steps to wrap all the dumpling skins with fillings and shape them into dumplings.

40. Take a pot of appropriate size, put in an appropriate amount of water and bring to a boil

41. Put the dumplings into the pot with your hands. Don't put too many dumplings in the pot at one time, just enough for a plate.

42. Cover the pot and cook for about 20 seconds.

43. Open the pot lid and you can see the dumplings are slightly floating. Use a wooden spatula to dig deep into the bottom of the pot and stir gently to make the dumplings float up and not stick to the bottom of the pot. Cover the pot and cook until the water boils.

44. Open the lid and add some cold water to the pot.

45. Do not cover the pot, cook until the water boils

46. ​​Add some cold water

47. Let the water boil again and the dumplings are ready

We all know that doing something well requires a lot of effort and time. Of course, the same is true for cooking, but your efforts will definitely be rewarded. When you cook delicious dishes, you will be able to impress others. Now, based on the above introduction, let’s make Shanxi Yongji beef dumplings.