How to make hot noodles, beef and radish Steamed dumplings

Health benefits

White Radish: Resolving Phlegm

Jiang: Reduce nausea and vomiting, dissolve phlegm and cough, dispel cold and relieve external symptoms

Ingredients

250g beef filling

200 grams of regular flour

Hot water approximately 130 grams

400g of white radish

100 grams of Sichuan pepper water

1 onion

1 tablespoon oyster sauce

2 tablespoons light soy sauce

Pepper powder in moderation

1 small spoonful of sesame oil

Moderate amount of salt

Ginger 2 slices

Moderate amount of edible oil

How to make hot noodles, beef and radish Steamed dumplings

1. Draw a circle in the flour and pour in hot water. Stir with chopsticks to form a cotton fluff, let it dry until it is not too hot, then knead it into a smooth soft dough. Cover with a damp cloth and let it stand aside to wake up for 30 minutes.

2. After peeling the white radish, use a scraper to wipe it into thin threads and put it into a container. Then add a small spoonful of salt and mix well. Marinate for about ten minutes to remove the moisture from the radish.

3. Put chopped scallions and ginger into the meat, then mix in soy sauce, oyster sauce, pepper powder, salt, sesame oil and cooking oil, and mix them evenly. Then put a small amount of pepper water into the meat. After putting in the pepper water, mix it clockwise, and then add the next pepper water, until the meat becomes sticky.

4. Squeeze out the excess water from the pickled radish shreds and mix well in the meat filling. Once done, the filling is ready.

5. Sprinkle an appropriate amount of flour on the operating table to prevent sticking. After kneading the dough evenly, divide it into even dough pieces, press them flat with the palm of your hand, and then use a rolling pin to roll them into a pastry crust with a thicker center and a slightly thinner edge.

6. Take a pie crust and hold it with your left hand, placing an appropriate amount of filling in the middle.

7. Fold the pastry in half and pinch it tightly in the middle, then pinch out the pleats from both sides separately. Follow your usual habit of making dumplings.

8. Arrange the wrapped dumplings into the steamer, only a small part shown in the picture.

9. Add water to the steamer, pour cold water onto the dumplings, bring to a boil over high heat, and steam for another ten minutes.

10. A delicious beef and radish Steamed dumplings with thin skin and large stuffing is ready. Come and taste it!

11. Finished product drawings

Tips

Steamed dumplings are hot noodles, so I use hot water and noodles. I can't measure how hot it is. I just drink hot water that feels hot, but it's not just boiled water! Wake up is also important, and the time can be extended appropriately in winter. Adding Sichuan pepper water to the meat filling can remove the fishy smell and make the meat filling absorb enough water. Steamed dumplings have a unique taste and are tender and juicy. The method of Sichuan pepper water: Take an appropriate amount of Sichuan pepper seeds and put them in a container. Then pour in hot water and soak for 10-15 minutes. Remove the Sichuan pepper seeds and leave them in water for later use. Mix the seasoning in the filling according to personal taste.

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