Home Cooking · Baking · Kitchen Notes
Start the beef in cold water to lift out the scum, and add the tomatoes in two batches — the first cooked down to a paste, the second kept whole. Give it seven hours on a low flame and the broth turns brick red on its own.
Stick to 500g flour and 245g water by weight. Knead only after the dough has rested at least twenty minutes, and the wrappers will hold together in the pot.
Lard, sliced scallion white and a spoon of light soy. Pour hot oil over all three in a small bowl and the smell changes completely. If you want the broth to stay clear, leave the paste out.
Heat a thin film of oil, wipe it out, and let the pan build its own seasoning layer. After every use, tip it upside down to drain — it will last years.
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