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Recipe details are AI-generated from the video and may contain errors — for reference only.
Peel 1 tomato, cut it open and squeeze out the tomato juice into a small bowl, then chop the tomato flesh into fine pieces.
Watch out
Keep the knife steady when peeling the tomato to avoid cutting your fingers, otherwise you might get injured.
Add 1 tsp of salt to the chopped tomatoes and mix well, let it sit for 30 minutes to draw out the moisture from the tomatoes.
Watch out
The amount of salt must be accurate, otherwise overly salty tomatoes will ruin the salt balance of the filling.
Wash hands thoroughly after handling raw beef to avoid cross-contamination; raw beef carries bacteria that can contaminate other foods.
Place 500g ground beef in a large bowl, pour in the tomato juice and part of the pulp, add 0.5 tsp Sichuan peppercorn powder, 0.5 tsp five spice powder, and 0.5 tsp ginger powder. Stir in one direction until white strings form, then add the rest of the tomato pulp and mix well.
Watch out
Stir the beef filling in one direction only, otherwise the meat will not bind properly and will fall apart when cooked.
Remove the leaves from 1 bundle of Chinese celery, wash thoroughly in water by opening the roots to remove sand, drain well, and chop into fine pieces.
Watch out
The roots of the celery contain a lot of sand, make sure to open the roots and wash thoroughly, otherwise the filling will feel gritty.
Hot oil splatters easily and can cause severe burns; always use heat-resistant gloves and control the speed and distance when pouring hot oil.
Add the chopped celery and some chopped green onions to the meat filling. Heat an appropriate amount of oil in a pot until smoking, remove from heat, pour the hot oil over the green onions, and mix well to complete the filling.
local_fire_departmentHigh heat to heat oil until smokingWatch out
The hot oil is extremely hot, be careful not to splash it and burn your skin, and the oil must be hot enough to release the aroma of the green onions and celery, otherwise the filling will taste flat.
In a wooden bowl, add 2.5 cups all-purpose flour and 1 cup cold water (ratio 1:2.5), mix and knead into a dough, cover and rest for 30 minutes. Knead again until smooth, wrap with plastic wrap, and rest for another 1 hour.
Watch out
The resting time must be sufficient, otherwise the dough will shrink when rolling and break easily, ruining the dumpling wrappers.
Take out the rested dough, roll it into a long cylinder, cut into small pieces with a knife, flatten them, and roll them out with a rolling pin into round wrappers that are thick in the middle and thin at the edges.
Watch out
Roll the wrappers with even thickness, slightly thicker in the center and thinner at the edges, otherwise the skin will easily break when wrapping.
Take a dumpling wrapper, add an appropriate amount of tomato beef celery filling, pinch the center first using the basic method, then pinch the corners tightly so the bottom has pleats and can stand stably on the board.
Watch out
The edges must be pinched tightly when sealing, otherwise water will get in when boiling and cause the filling to fall apart.
Boiling water and hot steam can easily cause burns; move gently when adding and scooping dumplings to avoid splashing hot water.
Once water boils in a large pot, add the wrapped dumplings, gently stirring with a slotted spoon to prevent sticking. Add cold water twice during the process, cover and boil until all dumplings float and the wrappers are thoroughly cooked, then scoop out and plate.
local_fire_departmentHigh heat to boilWatch out
Gently stir with a slotted spoon to prevent sticking, and you must add cold water twice to ensure both the wrapper and the meat filling are thoroughly cooked, otherwise the filling may remain raw inside.
Pour appropriate amount of soy sauce, vinegar, sesame oil, chili oil, and chopped green onions into a small dish, mix well to serve as a dipping sauce for dumplings.
Watch out
The proportion of dipping sauce can be adjusted according to personal preference, but it should not be too sour or salty so it doesn't overpower the dumpling's flavor.
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