Meat Dumpling Vegetables
Ingredients:
- 80 grams tang mien flour
- 4 tablespoons cornflour
- 120 ml boiling water
- 1 tablespoon cooking oil
For the content of the meat dumpling:
- 300 grams ground beef
- 2 stalks green onion, thinly sliced
- 100 grams of yam, roughly chopped
- 2 cm ginger, finely chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 whole egg white
- 2 tablespoons cooking oil
- Fruit ½ onion, thinly sliced
- 2 cloves garlic, crushed
- 1.5 liter of water chicken broth (from 2 liters of water + 500 grams of chicken bones. Boil on medium heat. Filter)
- 100 grams of white cabbage, cut into pieces
- 100 grams shitake mushrooms
- Salt, pepper to taste
How to Make :
- for the content of the meat dumplings: mix ground beef, green onion, yam, ginger, garlic, soy sauce, oyster sauce, sesame oil, egg whites, salt, pepper. Stir Until well blended.
- to the outside of the meat dumplings: Mix flour and starch tang mien. Pour the boiling water. Stir rapidly with a wooden spoon Until all flour is wet. Cover the dough 10 minutes Until the dough is white like wax.
- Knead dough on a flat surface That has been smeared cooking oil. Until Knead dough is soft to hold.
- For the dough in half, roll up to form cylinders. For EACH cylinder into 10, cover the dough with a damp cloth.
- Take a piece of dough, pipihkan with wooden rolling pins. Fill dough. Fold, gyre edges. Do the Same Until the material runs out.
- Steam for 10 minutes Until cooked. Elevator.
- Heat oil and sauté onion, garlic Until hatum. Elevator, enter into a chicken broth That has been Boiled.
- Enter the dumplings, mustard greens, mushrooms, salt, pepper. Cook Until done. Remove and serve.
Categories:
Western Foods
