Name: Cilantro Lamb Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 400g Lamb; 300g parsley; Some Cooked rapeseed oil; 10g Soy sauce; 2g pepper powder; Some Peppercorns; 5g ginger; 2g Chicken Essence; Some salt

Cilantro Lamb Dumplings

by Tianshan Cocoa

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

In the north, you eat dumplings at the top of the dog days, eat dumplings at the beginning of winter, eat dumplings at the winter solstice, eat dumplings during the New Year, and eat dumplings when you are away from home. It is conceivable that dumplings have a deep-rooted influence on Chinese culture. When you eat dumplings in Xinjiang, you will find lamb dumplings wherever you go. Xinjiang is a place where you love lamb. Lamb is the basis of Xinjiang cuisine. Lamb is also one of the delicacies that every family likes to eat. We eat mutton in Xinjiang without seasons. We eat mutton throughout the year, and there must be one meal of mutton for three meals a day. Whether it is staple food or cooking, mutton is inseparable. In pasta, mutton is also the main meat.

Xinjiang people eat dumplings with mutton and other ingredients. Pi Yazi (white onion) and carrots are the main ingredients. Today, the cocoa is changed to different ingredients, it is coriander. Coriander contains a lot of volatile oil, which is a special aroma. It can get rid of the fishy smell of meat. Therefore, adding coriander to some dishes can have the unique effect of removing fishy smell and enhancing the taste. Coriander also has the function of sweating, clearing away heat and rash. Because coriander is spicy and fragrant, it can promote gastrointestinal peristalsis and has the effect of appetizing and refreshing spleen.

This dish is used for seasoning by others, but I use it to make fillings and make dumplings. I like it once I eat it. It's so delicious! This vegetable is coriander. Speaking of coriander, there are probably very few people who don’t like it, right? Coriander is also called cilantro, which is a flavor-enhancing vegetable. It is usually put in soup or cold dishes. It has a light fragrance and can be appetizing. Today I used it to make dumplings with mutton and it was very delicious. Lamb has a delicious taste, which can protect against wind and cold, and nourish yin and yang. It is suitable for consumption in winter. Coriander, also known as cilantro, is an auxiliary vegetable with seasoning as the main ingredient. Coriander is rich in vitamins and trace elements, and it exudes a unique aroma, so it is very popular.

Cilantro Lamb Dumplings

1. Main ingredients: 300 grams of fresh coriander, 500 grams of flour, 400 grams of mutton. Auxiliary ingredients: moderate amount of cooked rapeseed oil, salt, light soy sauce, ginger, chicken essence, peppercorns, 2 grams of pepper powder

2. Add flour and water to form a smooth dough, cover it and wake up for more than 30 minutes, the dough is kneaded many times, so that the dumpling skin is strong and delicious

3. Remove the old leaves of fresh coriander, wash and drain the water, mince, mince ginger, and wash and soak the peppercorns in cold water for 10 minutes

4. Use a kitchen knife to chop the lamb directly into puree. Don't chop it too delicately. My family likes to eat dumplings with a texture. You can also use a meat grinder to mince it into puree.

5. The mutton has a strong smell. Pour out the mashed meat and add pepper water, and keep stirring in one direction.

6. You can add pepper powder, ground ginger, and light soy sauce. After stirring well, stir in one direction and let it stand for a while to taste. Cover with plastic wrap and refrigerate or leave for a few minutes to taste.

7. Add the chopped coriander and mix well

8. Add salt, chicken essence, and cooked rapeseed oil, mix evenly, and let it taste for a while

9. Knead the awake dough again, knead it into long strips, divide it into small doses and squash it

10. Knead the awake dough again, knead it into long strips, divide it into small doses and squash it

11. Into dumpling shape

12. Add half a pot of water to the pot, bring the dumplings to a boil, then use a slotted spoon to gently stir along the side of the pot to prevent sticking to the bottom, cover the pot and bring it to a boil. After the water is boiled, add half a bowl of water.

13. Then cover the pot and boil, repeat this two or three times, until the belly of the dumplings is round and shiny, you can get them out.

Tips:
1. The coriander must be fresh and tender. It tastes delicious. If it is old, it tastes really bad. Every foodie knows the taste, it's really smelly.
2. Because of the special fragrance of coriander, there is no need to add green onions and too much condiments, and it is better to keep the original flavor.
3. Drain the lamb stuffing with pepper water, so that the mutton smell can be removed, and it is fresh and tender