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.
7.
Put stuffing in the middle and make dumplings with both hands
8.
Repeat the operation until all the dumplings are wrapped and cooked in a pot of boiling water.