Lamb and Carrot Dumplings

Name: Lamb and Carrot Dumplings
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Flour; a little Lamb stuffing; 1 piece carrot; a little Soy sauce; a little salt; a little Peanut oil; a little Green onions

by Xuefenger

4.7 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

4

Dog days are very hot, and the body tends to accumulate heat. Eating mutton after going down in summer, according to my hometown, can cleanse the intestines and stomach, relieve heat and remove dampness. Lamb dumplings walk up~

Ingredients

500g Flour

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a little Lamb Stuffing
1 piece Carrot
a little Soy Sauce

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a little Salt

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a little Peanut Oil
a little Green Onions

Lamb and Carrot Dumplings

1. Put the lamb into the food processor and whipped into stuffing

2. Add the pepper water to the lamb stuffing and stir well, then add the soy sauce, salt, chopped green onion, and minced ginger, stir well, add peanut oil and carrot shreds and mix well

3. Add appropriate amount of water to flour to form a dough with moderate hardness. Let it stand for a while and knead it evenly, knead it into long strips, and pull it into small pieces

4. Roll out a slightly thicker dumpling wrapper in the middle and a slightly thinner side

5. Put on the filling

6. Squeeze your hands tightly and the dumplings are ready

7. Put water in a larger pot and bring to a boil, and the dumplings are cooked.

8. Take out the dumplings and eat them while they are hot

Tips:
Dumplings and noodles are very important. Generally, the ratio of flour to water is about 2:1. If the summer is wet, the dough will be slightly softer with this ratio and water consumption can be appropriately reduced.