How to Make Big Cabbage Meat Steamed Dumplings

Bian radish big filling steamed dumplings how to make them delicious?at home making Bian radish big filling steamed dumplings need which ingredients？Cooking Network editor provides a family-style recipe and illustration for steamed Bian radish big filling dumplings, allowing novice cooks to prepare tasty ones.

introduction of ingredients for Bian radish big filling steamed dumplings

main ingredients:

Bian radish (1 piece)beef filling (250 grams)millet rapeseed oil ( )flour(300 grams)

:

yeast (5 grams) baking powder (1 gram) sugar (5 grams) onion ginger minced (each appropriate amount) natural freshness soy sauce(appropriate amount) salt (appropriate amount) seasonings water (appropriate amount) edible alkali water (about 1 gram)white pepper powder (a little)

steps for making Bian radish big filling steamed dumplings:

#Xiaowang millet rapeseed oil# one bottle

prepare ingredients: rapeseed oil, salt, soy sauce, onion, ginger minced, white pepper powder,and beef filling wash and remove the roots of Bian radish

then slice it and steam for 8-10 minutes in a steamer

after cooking, cool down and chop finely to use

mix beef filling with chopped onion ginger, salt, soy sauce, white pepper powder, and rapeseed oil. Mix well, then gradually add seasonings water and stir clockwise until evenly mixed.

then add the chopped Bian radish to the beef filling

mix well and set aside

mix flour with yeast, sugar, baking powder using appropriate warm water to form a dough. Cover it with cling film and let it ferment at room temperature overnight. The next day, uncover the dough and there are many cavities but you can smell an acidic scent. Make a small hole in the dough with your finger and add a little edible alkali water to knead until evenly mixed.

then add some dry flour and knead into a dough

tear off pieces of dough

use rolling pin to roll out into wrappers, fill each with sufficient Bian radish filling,

similarly fold into large dumplings

put them in the steamer with cold water, place two racks, cover and steam over low heat until steam rises. Increase the fire and steam for 15 minutes.once cooked, open the lid to eat while hot excellent thin skin big filling

finished product image of Bian radish big filling steamed dumplings

tips:

note: ingredients are for reference. Adjust based on number and size of people eating or reducing. Put cold water in the steamer, steam over low heat until fully heated to allow the wrappers to ferment slowly, resulting in fluffy dumplings.

17. A picture of finished steamed dumplings with large meat filling and turnip.

1Tips:

Hint: The ingredients are for reference only; adjust based on the number of people and their eating capacity. Gently place the dumplings in a steamer with cold water, using low heat to slowly raise the steam. This allows the dough skin to slowly ferment in the steamer, resulting in plump and white dumplings.