Lamb and Purple Sweet Potato Dumplings
by putimama
Favorite
Difficulty
Hard
Time
30m
Serving
2
1. Prepare the ingredients and mix the noodles first.
2. Mix the flour and purple sweet potato powder evenly.
3. Mix the flour evenly.
4. Add appropriate amount of warm water to form a smooth dough.
5. Prepare the filling, remove the leaves of celery, wash and cut into sections.
6. Then cut into evenly thick strips.
7. Bring the water to a boil and blanch it for a short time.
8. Boil the water out of the pot and use cold water.
9. Chop the celery for a while until it becomes evenly granular.
10. Chop green onions and mince ginger.
11. Wash the lamb tenderloin to remove water.
12. Cut into even slices.
13. For simple cooking, first wrap the lid with a food bag, so that the lid does not have to be brushed after the minced meat is minced, otherwise it is difficult to brush.
14. Mince the minced meat twice and put half of it in the first time.
15. The minced meat put in for the first time has been minced, cut off the power to remove the minced meat, put the other half in and continue to mince.
16. The minced meat is delicate and fresh.
17. I only used half of the lamb stuffing, added the cooking wine and soy sauce and stirred well.
18. Add oyster sauce and stir well.
19. Add five spice powder, pepper, and edible oil, and stir evenly.
20. Add salt and chicken essence and stir evenly
21. Add edible oil a second time and stir well.
22. Minced meat modulates this state.
23. Chopped celery, green onions, minced ginger.
24. Pour into the well-tuned mutton filling and stir evenly.
25. The mixed lamb and celery stuffing is delicious and fragrant.
26. Good purple sweet potato dough (the basin itself is pink).
27. Roll the purple sweet potato dough into strips.
28. Find out a dose of uniform size.
29. Squash the agent and roll out the dumpling wrapper.
30. Make dumplings.
31. The purple potato skin dumplings are beautiful in color.
32. Line up the dumplings.
33. Put it on the plate.
34. Boil the pot.
35. Add mutton and purple potato dumplings and cook.
36. Bring to a boil and use a spoon to push the dumplings away to prevent sticking.
37. Cook until the dumplings float, and the dumplings can be out of the pot when they bulge.
38. The finished mutton and purple potato dumplings are beautiful in color, and the filling is delicious and juicy.
