BEEF AND CABBAGE DUMPLINGS RECIPES

Steps:

• Brown the ground beef in a dutch oven, drain.
• Add onions, cabbage, and celery. Cook and stir until light brown.
• Stir in tomatoes, beans, water, and seasonings. Heat to boiling, then reduce heat.
• Prepare dumplings:.
• In a medium bowl, add Bisquick Mix, then stir in milk until a soft dough forms.
• Return stew to a boil and drop the dough by spoonfuls onto the boiling stew and reduce heat.
• Cook uncovered for 10 minutes, then sprinkle with paprika and cover the pot for an additional 10 minutes. Serve and enjoy.

Steps:

• Prepare the ingredients you need, add warm water to the flour, stir it into a snowflake shape with chopsticks, then knead it into a smooth dough, cover with a lid or plastic wrap, and let it sit for 30 minutes.
• While the dough is resting, let's prepare the meat filling. Whether the dumplings are delicious or not, the filling is the key, especially the Chinese cabbage filling, which has a lot of water, and it is easy to make the soup when it is wrapped. It is the right thing to adjust the filling like the fish. Add 120 grams of pepper water to the beef filling, stir evenly in one direction, then add light soy sauce, dark soy sauce, cooking wine, pepper, oyster sauce, edible salt, and stir in one direction again to make the meat filling stronger. The meat filling looks very thin at the beginning, it doesn't matter, it will become sticky and gelatinous when the meat filling is stirred vigorously, as shown in the picture.
• Wash a small piece of ginger without peeling it, chop it into minced ginger, remove the skin of a green onion and clean it, cut into minced green onion and set aside.
• Add some year-old ginger to the stirred meat, stir well, and then add the chopped green onions for a while.
• Boil the wok and pour in an appropriate amount of edible oil and sesame oil to heat. The ratio of edible oil to sesame oil is 1:1, let cool and set aside. Wash the Chinese cabbage and chop it into fillings. Try to squeeze the water to dryness. Stir evenly with the oil after cooling. Let the oil wrap the water in the Chinese cabbage, so as to reduce the chance of soup. Then put it in the mixed beef filling and stir evenly in one direction. Just mix it well, don't over-stir it, otherwise the dumpling stuffing will "slacken" and become very soft.
• Put chopped green onion on top of the meat filling, pour some sesame oil, a small spoonful of chicken powder, and mix well without over-stirring. Mix the dumpling stuffing in this way, and the soup will not come out at the end of the package. After being cooked, the dumplings will fragrant all over the yard, and even eat three bowls.
• Take out the dough and knead it into a long strip to make a small dose, and roll it into a round dumpling wrapper. Friends who don't know how to roll the skin can also buy ready-made noodles, which are usually sold in places that sell noodles.
• Put the right amount of stuffing on the dumpling wrapper and make dumplings with both hands. It doesn’t matter whether the dumplings look good or not, but they must be squeezed tightly, and the filling must not be exposed, otherwise you will have to eat a pot of "cabbage meat noodle soup" when boiling. In order to prevent sticking, you can put a little flour on the cover after each dumpling is wrapped, so that it won’t stick even if you don’t eat it temporarily.
• Put an appropriate amount of water in the pot and boil. After the water is boiled, add the dumplings and cook them, remove them for serving, and serve them on the table.
• Beef filling and Chinese cabbage are the most delicious when paired with dumplings, so the filling is more fresh than the extremely fresh flavor. Following the fish, the filling is fresh and tender, and the soup is still fresh and tender. After eating three bowls, I still can’t bear to put down my chopsticks.