Lamb and Carrot Dumplings

Name: Lamb and Carrot Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Flour; Some Lamb; Some carrot; Some salt; Some Pepper water; Some Chicken Essence; Some shallot; Some ginger; Some Peanut oil

by Xuefenger

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

For dumplings, there is a special emotion. When I was young, eating dumplings at home was such a blessing. Although eating a dumpling is nothing at all, but in China, dumplings mean festivals. In Shandong, we have to eat dumplings during festivals. This mutton and carrot dumplings are our bamboo favorite. . . "

Ingredients

Some Flour
Some Lamb
Some Carrot
Some Salt
Some Pepper Water
Some Chicken Essence
Some Shallot
Some Ginger
Some Peanut Oil

Lamb and Carrot Dumplings

1. Add flour and water to form a moderately hard dough, wake up for 10 minutes and knead well.

2. Finely chop lamb, add pepper water and stir clockwise, add salt, chicken essence, and some dark soy sauce and stir evenly.

3. Use a wiper for carrots, and use a knife more for wiping.

4. Add to the meat, add peanut oil and stir well.

5. Pull the dough into small pieces and roll it into a round skin.

6. Pack the stuffing.

7. Pinch the two hands.

8. The dumplings are ready.

9. Put water in the pot, boil, put the dumplings, add a little water after the dumplings float, boil three times, and the dumplings will be ready when they float.

10. Just remove the dumplings.

11. I like dumplings dipped in garlic vinaigrette. . .

Tips:
How to prepare garlic juice: crush garlic, add light soy sauce, and mix thoroughly with vinegar.
For making dumplings, you can adjust the seasoning according to your own taste. You have to roll out the skin of the dumplings to make the dumplings delicious.