1. Lamb and Beigua are ready. This is this melon. I don’t know what you call it or how to eat it. We usually just make stuffed dumplings or steamed buns to eat.
2. Chop the lamb into meat fillings, add scallion and ginger, light soy sauce, sesame oil and peanut oil, then stir in one direction, stir vigorously, and marinate for a good taste.
3. Peel and remove the flesh of the beak melon, rub the silk with tools, sprinkle some salt to squeeze out the soup, and then chop it. This melon must be squeezed out of water, otherwise a lot of water will come out of the adjusted dumpling filling.
4. Stir the lamb stuffing and the northern melon together, and add salt at the end to make the dumpling stuffing. Generally, I add the salt in the last step when adding the vegetable stuffing. This will prevent the soup from coming out. It is not easy to pack and the dumplings are easy to break. Case.
5. The flour is mixed with water to form a dough, and the mixed dough should be awake for about half an hour before use, and then rolled into a dumpling wrapper.
6. Take a dumpling skin, wrap it with mutton and melon filling, and then make dumplings.
7. Made dumplings
8. In the last step, the dumplings are cooked, add water to the pot and boil, add the dumplings, boil the water, pour in cold water, cover the lid and cook, repeat 3 times, the dumplings are cooked, remove and you can eat .
9. Dumplings stuffed with lamb and northern melon are just fine, very delicious and fragrant!
Tips:1. In order to prevent dumplings from sticking to the pot when cooking dumplings, sprinkle a little salt in the water, or add a little salt to the flour when making the noodles, which can also play a role in preventing sticking.
2. Lamb is delicious, but some people will find it to have a strong smell, so when we adjust the dumpling filling, we can put some chopped green onion and ginger to get the smell, or add more vegetables.
