Beef dumplings with buckwheat flour and onion

Beef dumplings with buckwheat flour and onion

Introduction:

"That day, it rained heavily outside. I didn't go out to buy food. On the existing things at home, with vegetables out of juice, want and white flour, found that only a little white flour. There is nearly a small bowl of buckwheat noodles, so I disassembled a packet of beef and finished the buckwheat noodles onion beef dumplings. But buckwheat noodles can't highlight the green of vegetable juice. Taste, that's quite good! "

Production steps:

Step 1: cooked beef, 200g.

Step 2: onion, half.

Step 3: buckwheat noodles, about a small bowl (read the instructions of the measuring spoon, hi - even if I use the measuring spoon, I still don't know the weight. I only know that one cup is equivalent to a small bowl.)

Step 4: green vegetable juice, also about a small bowl; this time there is no filtration, because the beating is still delicate.

Step 5: chop the vacuum beef and onion on the chopping board and add a little cumin

Step 6: add a teaspoon of salt,

Step 7: add a spoonful of olive oil and stir well to make the filling

Step 8: move the green vegetable juice into the buckwheat flour and knead it into a smooth dough;

Step 9: pull the dough into pieces, roll them into dumpling skins and make them into dumplings.

Step 10: Boil the dumplings. At the bottom of the bowl, put some soy sauce, vinegar and your own boiled lard. Put the dumplings in a bowl.

Materials required:

Cooked beef: 200g

Onion: half

Cumin: moderate

Salt: right amount

Olive oil: right amount

Note: when boiling dumplings, when the first floating need to add cold water to cook, the second big roll can be out of the pot.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: cumin