Carrot Lamb Dumplings

Name: Carrot Lamb Dumplings
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Flour; 2 pcs carrot; 400g Lamb; 1 piece shallot; Some Pepper water; 1 piece ginger; Some salt; Some Chicken Bouillon Powder; 10g Peanut oil

by Xuefenger

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

For dumplings, there is a special emotion. When I was young, eating dumplings at home was such a blessing. Although eating dumplings is nothing at all now, but in China dumplings means festivals. In Shandong, we have to eat dumplings during festivals. This mutton and carrot dumplings are my family’s favorite. Eat up. . .

Ingredients

500g Flour

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2 pcs Carrot
400g Lamb
1 piece Shallot

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Some Pepper Water
1 piece Ginger

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Some Salt

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Some Chicken Bouillon Powder

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10g Peanut Oil

Carrot Lamb Dumplings

1. Add flour and water to form a moderately hard dough, wake up for 10 minutes and knead well

2. Finely chop lamb, add pepper water and stir clockwise, add salt, chicken essence, and some dark soy sauce and stir evenly

3. Carrots with a wiper, wipe the west and then chop with a knife

4. Add to the meat, add peanut oil and mix well

5. Pull the dough into small pieces and roll it into a round skin

6. Stuffing

7. Pinch both hands

8. The dumplings are ready

9. Put water in the pot, boil, put the dumplings, add a little water after the dumplings float, boil three times, the dumplings will be ready when they float

10. Just remove the dumplings

Tips:
For making dumplings, you can adjust the seasoning according to your own taste. You have to roll out the skin of the dumplings to make the dumplings delicious.