Lamb and Celery Dumplings

Name: Lamb and Celery Dumplings
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Lamb (Hind Leg); 50g Pork belly; 600g celery; Small half Lotus root; 1 very light blue; 400g Flour; 250g water; 80ml Pepper water; 4 tablespoons Cooking oil; 3 tablespoons Fuel consumption; 2 tablespoons Soy sauce; 1 tsp sesame oil; Some salt

by 緈ed rice bucket

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Dumplings Dumplings Dumplings, important things should be said three times, and delicious things should be said three times. I like to eat dumplings with less meat and more bland flavor! Ask the dumplings to chat every time, it's really delicious in the world! There are many ways to eat dumplings, let’s fry them today...

Lamb and Celery Dumplings

1. Soften the flour with three light, cover with plastic wrap and let it stand for an hour! (Different flour absorbs differently. Try to add as little as possible. You can use your fist to dip some water into the dough slowly, until the softness you like!)

2. Remove the leaves and chop the celery, and the lotus root is shredded and chopped! Boil water in the pot and squeeze out the water! (Don’t think I have a large amount of celery, it will be gone after blanching it)

3. Cut the lamb and pork into strips, dice and chop, and chop with ginger in the middle! (The pork is added because pure lamb tastes greasy, and my lamb leg is too lean!)