Lamb and Dandelion Dumplings

Name: Lamb and Dandelion Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Flour; 500g Lamb; 250g Dandelion; 100g onion; 100g oil; 10g salt; 2g Soy sauce; 3g Oyster sauce; Some Green onion ginger

by Minger Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Northerners' love for dumplings has deepened into their bones, especially during the New Year holidays, there is no shortage of dumplings. It feels like there is no sense of solar terms without a meal of dumplings. Moreover, there is a folk saying that people eat dumplings in the summer. In summer, people generally have no appetite. Dumplings frequently appear on the table. After all, it is to supplement nutrition and come to spend the "bitter summer" safely.
It is a vegetable and a medicine. It is used to make dumplings with thin skin and a big soup, which can clear away heat and eliminate fire to prevent diseases! The dumplings I will share with you tomorrow, maybe most people have not eaten them, dumplings stuffed with mutton and dandelion. Everyone knows that lamb is rich in nutrients, but it is easy to get angry when you eat it frequently, especially in summer. There is no need to worry about the problem of collocation with dandelion. Dandelion's effects are recognized by everyone. First, it can clear away heat and detoxify. It can be used when we encounter colds, sore throats, and some common skin diseases. The second is to reduce carbuncle and disperse carbuncle, which is also good for female mammary gland hyperplasia. Usually soaking in water can also prevent and treat it. The third is to clear away heat and reduce dampness, which is also good for urinary infections, and dandelion also has a kidney-tonifying effect. Some people would say that dandelion is bitter and should not taste delicious. In fact, you are wrong. The bitterness of dandelion and the slightly sweetness of onion just neutralize the two of them. Dumplings taste good. Let's try it together tomorrow!

Ingredients

250g Flour
500g Lamb
250g Dandelion
100g Onion
100g Oil
10g Salt
2g Soy Sauce
3g Oyster Sauce
Some Green Onion Ginger

Lamb and Dandelion Dumplings

1. First, add appropriate amount of water to flour to form a dough that is soft and hard, and let it stand for proof.

2. Chop the mutton into meat filling and put it in a pot, while adding chopped onion and chopped green onion and ginger.

3. Add appropriate amount of oil, salt, soy sauce, and oyster sauce, stir evenly and marinate for a while. Don't put cooking wine in the dumpling filling, because the dumpling skin can lock the cooking wine taste, even the cooked dumplings will have the cooking wine taste, which will affect the taste.

4. Remove the roots of the dandelion, wash and chop into dandelion pieces, and add to the meat.

5. Stir evenly and serve as the dumpling filling, which will give you an appetite when you look at it.

6. Take out the dough and knead out the gluten, pull it into small doses, and roll out the dumpling skin that is thicker in the middle and thinner on the sides.

7. Put stuffing in the middle and make dumplings with both hands.

8. Repeat the operation until all the dumplings are wrapped and cooked in a pot of boiling water.

Tips:
Minger's summary: 1 After the dough is made, be sure to wake up for a while, and then knead out the gluten, so that it will not be easy to cook, and it will be more vigorous.

2. Don't put cooking wine in the dumpling filling, because the dumpling skin can lock the cooking wine taste, even the cooked dumplings will have the cooking wine taste, which will affect the taste.

3 When cooking dumplings, don't let the pot boil, you can add cold water, don't let the water boil too much, to prevent the dumplings from being boiled.