Lamb and Cilantro Dumplings
1.
Prepare 400 grams of minced meat in advance.
2.
Use 1000 grams of flour and add appropriate amount of water to mix the noodles.
3.
As shown in the figure, the dough basically has no lumps, and after the hardness is moderate, cover the bowl with plastic wrap or pot cover and other items to isolate the air and leave it for 20-30 minutes.
4.
When the noodles are awake, prepare the filling, first pick the coriander, remove the bad parts, and wash the remaining 300 grams after processing.
5.
Prepare a green onion, chop it when you cut it, and chop it again if you save it. The lamb dumplings with more green onions are very delicious.
6.
Mix the scallion froth with the lamb filling, so that the scallion flavor is soaked in the lamb.
7.
Chop the coriander and chop it into smaller pieces, so there is no need to chop the stuffing later. After cutting, mix and stir the coriander and the mutton-stuffed green onions. Then add two spoons of soy sauce (I put a spoon of soy sauce, half a spoon of soy sauce and half a spoon of light soy sauce, soy sauce or soy sauce alone is fine), 5 grams of Chinese pepper, 5 aniseed, 8 grams of ginger powder, 15 grams of salt, sesame oil A little bit and stir well.
8.
Divide the awake dough into several pieces, take out one piece, and knead it into the above-mentioned shape.
9.
Cut into pieces (about 3 cm).
10.
The specific process of making dumplings is not explained in detail. There are many ways to make dumplings. The ones I make are not pretty, but the fillings are delicious.
11.
The water can be boiled when about 20% of the stuffing is left in the dumplings. The above ingredients are used to make more than 60 dumplings. After the water is boiled, the dumplings are placed and cooked in two pots this time. After the ordinary minced meat is boiled, add raw water twice (50ml and a half bowl each time), and it is almost done. Lamb stuffing needs to add raw water 3 times!
Tips:
1. The authentic mutton does not have a stinky taste and does not need to be marinated in advance. Too much seasoning will destroy the taste of the mutton itself. 2. When buying coriander, it is best to buy 400 grams, and the remaining after picking is about 300 grams. 3. The scallions are very spicy when they are sliced, so you can cut more onion leaves.
