Lamb and Carrot Dumplings

Name: Lamb and Carrot Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Flour; 500g Lamb; 250g carrot

by Minger Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

As the old saying goes, sticking to autumn fat in autumn is to prepare for the cold of winter. Now, the living conditions are better, but we still need to pay attention to the issue of sticking to the autumn fat. Only when the body is taken care of in autumn, will it not feel very cold in winter, and the body will be strong and not easy to get sick. But now that people don’t want to get fat, eat foods that can improve body functions and are not easy to grow fleshy. Today's stuffed dumplings can meet this requirement.

Ingredients

300g Flour
500g Lamb
250g Carrot

Lamb and Carrot Dumplings

1. First, process the ingredients. Add appropriate amount of water to the flour to form a dough that is suitable for softness and hardness. Set aside to wake up the noodles. Cut the lamb into meat; use a grater to cut the carrots into fine shreds, which can easily be chopped into carrots; soak the fungus in advance and chop slightly; chop coriander and green onion ginger for later use.

2. Put the chopped lamb stuffing into the pot of dumpling stuffing, add oil, salt, soy sauce, vinegar, and oyster sauce, mix well, and marinate for a while.

3. Add the chopped green onion and ginger and mix well.

4. Add the chopped carrots, chopped fungus, and chopped coriander to make the dumpling filling.

5. Take out the dough, gently knead out the gluten, pull it into a small agent, roll out the dumpling skin that is slightly thicker in the middle and thinner on the sides, and put the filling in the middle.

6. Pinch out the dumplings with both hands, repeat the operation until all the dumplings are wrapped, and put them in the boiling water pot and cook them before eating.