Dandelion Lamb Dumplings

Name: Dandelion Lamb Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Flour; 500g Lamb; 250g Dandelion

by Minger Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The dumplings I will share with you tomorrow, maybe most people have not eaten them, dumplings stuffed with mutton and dandelion. Everyone knows that lamb is rich in nutrients, but it is easy to get angry when you eat it frequently, especially in summer. There is no need to worry about the problem of collocation with dandelion. Dandelion's effects are recognized by everyone. First, it can clear away heat and detoxify. It can be used when we encounter colds, sore throats, and some common skin diseases. The second is to reduce carbuncle and disperse carbuncle, which is also good for female mammary gland hyperplasia. Usually soaking in water can also prevent and treat it. The third is to clear away heat and reduce dampness, which is also good for urinary infections, and dandelion also has a kidney-tonifying effect. Some people would say that dandelion is bitter and should not taste delicious. In fact, you are wrong. The bitterness of dandelion and the slightly sweetness of onion just neutralize the two of them. Dumplings taste good. Let's try it together tomorrow!

Ingredients

500g Flour
500g Lamb
250g Dandelion

Dandelion Lamb Dumplings

1. First, add appropriate amount of water to flour to form a dough that is soft and hard, and let it stand for proof.

2. Chop the mutton into meat filling and put it in a pot, while adding chopped onion and chopped green onion and ginger.

3. Add appropriate amount of oil, salt, soy sauce, and oyster sauce, stir evenly and marinate for a while. Don't put cooking wine in the dumpling filling, because the dumpling skin can lock the cooking wine taste, even the cooked dumplings will have the cooking wine taste, which will affect the taste.

4. Remove the roots of the dandelion, wash and chop into dandelion pieces, and add to the meat.

5. Stir evenly and serve as the dumpling filling, which will give you an appetite when you look at it.

6. Take out the dough and knead out the gluten, pull it into small doses, and roll out the dumpling skin that is thicker in the middle and thinner on the sides.