Russian style dumplings(e luo si feng wei shui jiao )

Russian style dumplings

Introduction:

"There is no doubt that dumplings all over the world are directly or indirectly learned from China. Russian style dumplings are more like Chinese wonton. They are eaten with soup and dumplings, and they are cooked with beef soup. Maybe for Russians, it's more like a soup dish. The taste of steak is purely due to the western style collocation and seasoning, which is almost the same as the seasoning of steak. When it's ready, it's the steak wrapped in the dough. The main ingredient is beef, and the side dish is onion. As for seasoning, if you think about steak, you can't do without salt, pepper and red wine. If you add a little spicy soy sauce, it's more authentic. If you don't have it, you can use soy sauce instead. I tried to make it once, and it tasted really good. It had a different flavor -- "

Production steps:

Step 1: chop the beef into mince; put it into a large bowl, add a small amount of water for many times, and beat it in the same direction until the mince is soft and strong;

Step 2: oil the vermicelli, fry them into fluffy shape, and cut them into long sections;

Step 3: cut the onion into small pieces, put them into the meat stuffing together with the vermicelli, and stir them in the same direction;

Step 4: add red wine, spicy soy sauce, pepper, salt and sugar, stir in the same direction, and serve as filling.

Step 5: add water to the dumpling powder to form a uniform dough, let it stand for more than 30 minutes, knead it into a smooth and slightly gluten dough, cover it with a wet cloth, and let it stand for 20 minutes;

Step 6: roll the dough into large pieces with the same thickness as our usual dumpling skin; if there is no extra long rolling pin, the dough can be rolled into two or three parts;

Step 7: squeeze the dumpling stuffing into small balls and arrange them around the dough, with a certain distance from the edge;

Step 8: lift the edge of the dough, wrap the meat; use the appropriate size of the cutting die to buckle down the dumplings;

Step 9: make a circle; knead the remaining flour into a ball again, roll the skin, pack the stuffing and make dumplings again.

Step 10: pinch the edge of each dumpling tightly; pinch the two corners at the bottom together to form a small hat;

Step 11: beef soup as the base. Cook the dumplings according to the usual three-point method.

Step 12: add the soup together, sprinkle with pepper and salt, and then serve——

Materials required:

Dumpling powder: right amount

Water: moderate

Beef: 100g

Fans: 20g

Onion: half

Red wine: 1 teaspoon

Spicy soy sauce: 2 teaspoons

Black pepper: right amount

Salt: right amount

Sugar: right amount

Beef soup: right amount

Note: 1, with water filling can, do not need pepper water or tea. The amount of water injected into the meat determines whether the dumpling filling tastes smooth and tender. If the filling is less, it will be hard, and if the filling is more, it will come out of the water. The most appropriate degree is that the stuffing is fluffy and watery; 2. Don't add onion and ginger, otherwise it will grab the taste of other seasonings, and you won't be able to taste steak; 3. Fried vermicelli is a feature. Fried vermicelli have stronger water absorption, which can keep the stuffing moist and taste soft and glutinous; 4. There is no ready-made Beef Soup for dumplings, which can be replaced by soup treasure Don't add salt; 5. The shape of this small Western hat is special, which is also a manifestation of Westernization. If you don't like it, you can make it according to your own habits. It's no problem to make wonton!

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : E Luo Si Feng Wei Shui Jiao