How to make delicious beef dumplings

The most common meat filling in dumplings is pork. In fact, the nutritional value of beef is much higher than that of pork, and the taste is also better. However, how to adjust the filling of beef-filled dumplings is a troublesome problem. So how should you season the beef filling to make the dumplings delicious? First of all, pepper water is essential. Then add common seasonings such as salt and cooking wine to the beef filling. Then add pepper water little by little and stir in one direction. Finally, add some chopped onion and mix well. Let’s take a look at the detailed steps below.

The best combination for beef dumpling filling is beef and radish, either red or white radish. The nutritional value of beef is second only to rabbit meat, and it is also suitable for fat people to eat. Every 100 grams of beef contains more than 20 grams of protein. Beef protein contains more essential amino acids and lower fat and cholesterol. Therefore, it is especially suitable for fat people and patients with hypertension, arteriosclerosis, coronary heart disease and diabetes to consume in moderation.

⒈Materials:

2 pounds of beef, 1 pound of radish, 0.3 pounds of sesame oil, 2 eggs, and appropriate amounts of green onion, ginger, black pepper, light soy sauce, and salt. Material requirements: Beef is expensive, so people usually can't afford to buy meat with a lot of butter. They want pure lean meat, regardless of the part; the radish doesn't have to be too hard; the sesame oil should be squeezed from cooked sesame seeds, because it's pure lean meat, so it needs to have more oil; the black pepper powder should be freshly ground from pepper seeds; the light soy sauce should have an amino acid nitrogen content of ≥1.2g/100ml.

⒉ Food processing : ① Chop the beef into puree with a knife and chop the radish with a knife. Do not use a meat grinder or scrape, as this will completely destroy the cell structure of the beef and radish, causing the juice to overflow, the nutrients and taste to be lost, and the taste will be like mud and not elastic. Chop the onion and ginger separately. ②Put all the ingredients into the stuffing bowl, add pepper first, then pour in sesame oil and mix well in one direction, then beat in eggs, pour in light soy sauce, and continue stirring in one direction. The filling may feel dry while stirring, in which case you need to add an appropriate amount of cold boiled water until the filling becomes a thick paste. Finally, add salt until the saltiness is just right before wrapping.

⒊ Details that need attention : ① The ingredients must be chopped with a knife; ② Add oil first; ③ The stuffing must be mixed in one direction; ④ Instead of removing water, water must be added to make it tender, delicious and elastic. The reason lies in the processing of materials. The beef and radish scraped by the meat grinder will continue to absorb water because their cell structure is destroyed. Adding salt will cause water to seep in even more, so the stuffing is messy. This is actually a failure and cannot be used. It won’t taste good when made into dumplings. Chopping preserves the original flavor of the beef and radish to the greatest extent. It first adds oil and then seals the cells cut by the knife to prevent fluid from leaking, thus maintaining the original juice of the ingredients intact. So it has the best taste and texture.