Lamb and Cabbage Dumplings
1.
Wash the lamb and remove the large pieces of fascia
2.
Cut into small pieces
3.
Into the cooking cup
4.
Beaten into delicate lamb stuffing
5.
Put the meat into the basin, add soy sauce, light soy sauce, oyster sauce, salt, and chopped green onion according to the taste
6.
Stir in one direction and add some water to make the meat more sticky
7.
Chopped cabbage
8.
Add a little salt and mix well, marinate for 5 minutes. The cabbage is marinated out of the soup. Take some cabbage stuffing and grab the extra vegetable juice.
9.
Add the cabbage stuffing with the vegetable juice to the mutton stuffing
10.
Mix well
11.
Knead the flour, water and a little salt in advance, it will be very moisturized after about 30 minutes
12.
Place the dough on the table, knead into long strips, and cut into small pieces of uniform size
13.
Roll out into a small round skin with a slightly thinner edge and a thicker middle
14.
Take an appropriate amount of mutton and cabbage stuffing and place it in the center of the skin
15.
Fold it in half first
16.
Clamp the two sides with the jaws of your left and right hands, and squeeze hard, the dumplings are ready. This is what is often called "squeezing" dumplings.
17.
All the fillings are made into dumplings
18.
Put an appropriate amount of dumplings into the boiling water pot, use a spoon to keep turning the water along the side of the pot to prevent sinking to the bottom and sticking to the pot. After the water is boiled in the middle, tap cold water twice. When the dumplings are bulging, you can remove
19.
Serve
20.
Dip it in vinegar for more deliciousness
Tips:
The dough should be filled with dumplings first, and then the filling should be processed after using the time of the noodles;
If you don’t know how to squeeze dumplings, just make them your own way;
The dumpling dough must be softer, not too hard. The ratio of flour to water should be 100:60-70. Add some salt to knead the dough, so the dumpling skin will not break easily;
Dumplings must be boiled under the water. Use a spoon to keep pushing the water along the edge of the pot to prevent the dumplings from sinking to the bottom and sticking to the pot.
