Beef Dumplings

One of the thing that I miss the most whenever I think about Taiwan is their dumplings.They are huge and juicy! I've been wanting to make it myself, but my biggest challenge is the dumpling skin. I know there are ready made dumpling skin, but i am sure it won't be as nice. So, I KIV the idea of making it on my own.

Just this morning, a friend of mine shared some tips on making Pan Mee dough, and so I immediate try it out when i got home after church. Halfway cooking the Pan Mee, I thought to myself, the Pan Mee actually taste a bit like dumpling skin (those that i've tried in Taiwan).

So, I decided to D.I.Y. the dumpling skin just to try out. So, here's the process of making the dumplings.... :)

The dough:
500 gram flour + 1 egg + some salt and sugar + water
Knit the dough for about 30mins

The filling:
Spring onion + mince beef (you can substitute it with pork)
Marinate the beef with light soya sause, pepper and seasame oil.
Important note: Add more soya sauce, pepper and seasame oil if you want to cook the dumplings in the water, because the water tend to dilute the taste.

Mix them together...

Dumpling skin: Flatted the dough with the roller (due to lack of equippment, I use an empty round bottle...hehehe), Use the round cutter and cut the skin into round shape (you can use a bowl as well... that's what i use... hahaha).

Then, start wrapping the dumpling...