Italian dumplings with beef and matsutake

Italian dumplings with beef and matsutake

Introduction:

"Who said that you can't make Italian dumplings without dough machine? Grab the tail of summer and take a few matsutake to make a dish of Italian beef dumplings?"

Production steps:

Step 1: wash the Tricholoma matsutake and remove the root

Step 2: slice, put a little oil in the pot and fry until fragrant

Step 3: Mix 2 / 3 of Tricholoma matsutake with minced beef and season with salt

Step 4: beat in the eggs and stir out the tendons

Step 5: put a piece of minced meat in the middle of the wonton skin

Step 6: add the egg liquid on the surrounding picture, then cover it with a wonton skin. After pressing, use the mousse ring to remove the excess edge

Step 7: round dumplings with fork out patterns

Step 8: boil dumplings

Step 9: at the same time, add 1 / 3 of the remaining Tricholoma matsutake into the cream, put it into the cooking machine and beat it into Tricholoma matsutake juice

Step 10: bring the Tricholoma matsutake juice to a boil, add salt and flour

Step 11: stir with egg beater until thick

Step 12: Sprinkle with black pepper sauce

Materials required:

Tricholoma matsutake: 15

Minced beef: 300g

Wonton skin: right amount

Eggs: 2

Flour: 20g

Cream: 250 ml

Salt: right amount

Black pepper: a little

Note: if you have enough time, you can add some chicken soup, which is more delicious

Production difficulty: Advanced

Craft: Skills

Production time: one hour

Taste: salty and fresh