Beef Dumplings

1. Take an appropriate amount of flour and pour it into a container while adding water and stirring until there is no dry flour. Mix it with a rough dough and let it rest for about 30 minutes. When it wakes up for 20 minutes, knead it once to make the dough surface smooth. This way, the dumpling skin is not easy to break and has a strong texture.

2. Wash 500g of beef with warm water, cut it into small pieces, and then chop it into minced meat and put it in a container.

3. Add peanut oil, sesame oil, cooking wine, delicious soy sauce, oyster sauce, thirteen spices, and salt to the container and stir vigorously in one direction with chopsticks. To make the dumplings tender and juicy, add an appropriate amount of water when stirring.

4. Wash scallions, ginger, and cilantro thoroughly and control their moisture content before chopping them into small pieces.

5. Put it into the container of marinated meat filling and continue to stir evenly in one direction.

6. Take about 7 leaves of Chinese cabbage, clean them thoroughly, drain the water, and chop them into small pieces.

7. Crush the chopped cabbage and choose whether to squeeze some water according to the viscosity of the meat filling. Put it into the meat filling and stir it evenly in one direction with chopsticks.

8. Spread dry flour on the cutting board. Take a piece of awakened dough and knead it into a long strip, then pull it into evenly sized dough pieces, or use a knife to cut it. Choose according to your preference. Sprinkle another layer of dry flour on the dough pieces and gently rub them into a circle with both hands. Flatten them and roll them out into a thick and thin dumpling wrapper. Personally, I feel that handmade dumpling wrappers are tastier than mechanically processed ones.

9. Place a sufficient amount of filling in the middle of the rolled dumpling skin, fold it in half, and pinch it tightly to make your favorite dumpling.

10. After boiling water in the pot, add the wrapped dumplings and immediately use the back of the spoon to push them forward to prevent sticking to the pot.

11. Cover the pot and bring it to a boil, then boil it twice with cold water. This is commonly known as boiling meat dumplings twice with cold water in three pots.

12. Cook until the dumplings float and the dumpling belly bulges upwards before serving.

13. Pick up the dumplings, drain the water, and put them on a plate to enjoy the delicious food!