Carrot Lamb Dumplings

Name: Carrot Lamb Dumplings
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Flour; 300g Lamb; 200g carrot; Some salt; Some sesame oil; Some pepper; 5g ginger; Some Chives

by Tianshan Cocoa

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Carrot and lamb dumplings are a common practice in Xinjiang, especially in winter. Lamb is needed for nourishment, and carrots and lamb are a perfect match. People in Xinjiang also love to eat lamb, and they like carrots when stewing lamb. Formed the habit of making dumplings and putting carrots in it.

Xinjiang people generally seldom put too much condiments on the lamb dumplings, at most some green onions or onion ginger, and some do not even put ginger, they are afraid that the savory taste of mutton will be skewered and affect the taste of Xinjiang mutton. In winter, the body's yang qi is hidden in the body, so the body is prone to cold hands and feet, and poor circulation of qi and blood. According to traditional Chinese medicine, mutton is sweet but not greasy, warm but not dry. It has the effects of nourishing the kidneys, warming the middle and dispelling cold, warming the qi and blood, and appetizing and strengthening the spleen. Therefore, eating mutton in winter can not only resist wind and cold, but also nourish The body is really a good thing to kill two birds with one stone. Carrots and mutton are made into a dish, which can give full play to the coldness of carrots, which can eliminate stagnation and relieve phlegm heat.

Ingredients

500g Flour
300g Lamb
200g Carrot
Some Salt
Some Sesame Oil
Some Pepper
5g Ginger
Some Chives

Carrot Lamb Dumplings

1. Ingredients: carrots, lamb, chives, ginger, pepper, sesame oil, chicken essence

2. Mix the flour into a smooth dough, cover it with plastic wrap, and wake up for more than 30 minutes

3. Wash the carrots and cut into small particles

4. Wash the chives and mince mince ginger clean and mince

5. Lamb chopped into puree

6. Put the lamb mash in a basin, add ginger, chives, carrot granules, pepper, salt, sesame oil, chicken essence

7. Stir evenly and let it taste for a while

8. Put the awake dough on the chopping board, then knead it into a thin strip of uniform thickness, and cut it into small pieces of uniform size

9. Sprinkle some dry flour, press it into a round cake with your palm, and roll it into a round dumpling wrapper

10. Put the filling in the middle of the dumpling wrapper

11. Wrap into a dumpling shape.

12. Add cold water to the pot, add a little salt to the dumplings under boiling water, and cook until the dumplings rise and expand, then they can be out of the pot.

Tips:
The lamb is best to have some fatty meat, so it tastes delicious, Xinjiang lamb has no mutton taste, and there is no need to add too many condiments. On the contrary, the taste of the lamb is not delicious.