Jianglaoda beef steamed dumplings

Ingredients: 600g of wheat flour, 600g of white radish, 300g of beef (fat and thin). Seasoning: 50g of green onion, 10g of ginger, 10g of salt, 6g of sweet noodle sauce, 6g of sesame oil and 10g of lard (refined). Features: The dumpling has smooth crust and delicious stuffing. The practice of radish beef steamed dumplings: 1. Wash the onion and ginger and cut them into powder for later use; Wash the radish, shred it, cook it until it is 70% or 80% mature, take it out and chop it up, and squeeze out the water; Wash beef and cut it into powder for later use. 2. Heat lard in the pot, add minced meat, stir-fry until 70-80% mature, remove from the fire, open with bone soup, add shredded radish, flour paste, chopped green onion, Jiang Mo, salt and sesame oil, and mix well to get the filling. 3. Boil the flour into snowflake shape with 70% boiling water, air-cool, then pour in 30% cold water, knead it into dough, knead it into long strips, and make three pieces of 50 grams. Press the pieces flat, roll them into round skins, wrap them with stuffing, and knead them into crescent-shaped jiaozi, which is the steamed dumpling green body. 4. Put the steamed dumplings on the drawer and steam them with boiling water for about 10 minutes. You can eat them. Food is similar to white radish: white radish should not be eaten with ginseng and American ginseng.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)