Beef roasted wheat in soup, thin skin and fragrant filling, with tips for making beautiful ruffles without a rolling pin

Siu mai, also known as siu mai, is a snack that is steamed in a basket with a thin dough wrapped in filling. The finished siu mai is shaped like a pomegranate, the top is fluffy like a flower, white and crystalline, and the skin is thin and the filling is large.

Today I will share with you the practice of this beef siu mai, from adjusting the filling to how to make beautiful ruffles without a rolling pin, and share it with you without pulling ~~~

——Beef and wheat in soup——

【Ingredients】

Ingredients; 300 grams of ground beef, 25 dumpling wrappers

Seasoning: 1/2 onion (about 120 grams), 1 teaspoon oyster sauce, 2 teaspoons light soy sauce, 1/2 teaspoon dark soy sauce, 1 teaspoon cooking wine, appropriate amount of Sichuan pepper water, a little white pepper powder, appropriate amount of chicken powder, 5 grams of minced ginger, 10 grams of minced green onion, appropriate amount of salt

【Directions】

Step 1: Ingredient display. (Here the focus is on the production of pepper water, take a handful of peppercorns into a bowl, flush into boiling water and simmer for 20 minutes to use, this bowl of pepper water is also the key to making the beef filling tender and juicy, not fat or firewood.) ）

Step 2, how to prepare the beef filling, fragrant and juicy, not dry or woody; 1. Add oyster sauce, light soy sauce, cooking wine, white pepper, green onion and ginger, thirteen spices, chicken powder, minced green onion and ginger and salt to the beef filling and stir well; 2-3. Add the pepper water in batches, and then add the meat filling after the pepper water is completely absorbed each time, until the beef filling is delicate and viscous; 4-6. Put the chopped onion into the stirred beef filling, drizzle with sesame oil and cooking oil, and mix well. (The ratio of fat and lean to the beef filling is best two eight or thirty-seven, today's beef filling Ze Rui Ma specially bought some lean beef and picked a small piece of fat from the beef breast and stirred it together, so that the meat filling will be oily and fragrant, and with soup).

Step 2 to make the skin: I am lazy today, I bought the dumpling skin directly, the dumpling skin I bought back is thick, and it is not suitable to make roasted wheat skin directly. 1-2. Three or four dumpling wrappers are stacked on top of each other; 3-4. Fold it on one side and pinch it thin by hand; 5-6. Open, and then repeat the kneading circle, after pinching a circle, separate the kneaded skin is a roasted wheat husk with ruffles. In this way, the roasted wheat husk is not only thinner, but the top of the roasted wheat will naturally fall apart like a flower.

Step 3, stuffing and steaming; At this time, the steamer begins to boil water, and the cooked wheat is put into the steaming drawer (the steaming drawer must be brushed with oil or paddled with steaming cloth), put it in the steamer, and steam it for 10 minutes on medium heat after steaming.

It's out of the pot! It smells so good!

Tips:

1. The amount of pepper water stirred into the beef filling is determined according to the water content of the beef you bought.

2. If you feel that it is stained when you use dumpling wrappers to pinch and roast oatmeal, you can properly dip some starch to prevent staining.