Carrot and Lamb Dumplings

Name: Carrot and Lamb Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lamb; 100g carrot; 1000g Flour; 50g shallot; 20g ginger; 10g pepper; 30g Soy sauce; 20g Cooking Wine; 20g salt; 20g parsley; 10g sesame oil

by Yule wireless kitchenette

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The main nutritional value of carrot mutton dumplings is the nutritional complement of mutton and carrot. Lamb is rich in fat, vitamins, calcium, phosphorus, iron, etc., especially the content of calcium and iron significantly exceeds the content of beef and pork, and the cholesterol content is low. It is an excellent food to nourish the body. Lamb meat is tender and easy to digest. At the same time, lamb can also increase digestive enzymes and protect the stomach and intestines. Lamb can nourish the kidney and strengthen the yang, and is suitable for people who are weak and afraid of cold. Carrot is rich in vitamin A, which can promote normal growth and reproduction of the body, maintain epithelial tissue, prevent respiratory infections and maintain normal vision, and treat night blindness and dry eyes. "

Carrot and Lamb Dumplings

1. Cut lamb finely, add soy sauce, cooking wine, salt, cooked peanut oil, and marinate for preparation.

2. The pepper is roasted and fragrant, and grind into fine powder.

3. Cut the carrots into thin strips, finely chop them, and fry them in a frying pan.

4. Mince black fungus.

5. Mince ginger.

6. Add lamb, fungus, and pepper noodles to carrots and mix well.

7. Add chopped green onions.

8. Add minced coriander.

9. Add sesame oil and mix well.

10. Mix flour and water in a ratio of 2:1 to make dumplings.

11. Roll into dumpling skins.

12. Make ingot dumplings.

13. Put it into the boiling pot, boil cold water after boiling, three times in a row, then open the lid and cook for five minutes.

14. Take out the pan and serve.

Tips:
Carrots are most nutritious only if they are over oiled. Add coriander powder and sesame oil when it is trapped to remove mutton. Boil the pan with cold water and cook the skin continuously, then boil the pan for five minutes, the dumplings will bulge and the filling will be cooked.