Lamb and Radish Dumplings

Name: Lamb and Radish Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Soft dough; 600g leg of lamb; 1 White radish; 2s Green onions; 30g Soy sauce; Some salt

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Today is the head Fu, old Beijing must eat dumplings! My family loves to eat dumplings, almost all the ingredients that can be used in the dishes have been turned into dumpling fillings. Like today's "mutton and radish dumplings", it is estimated that few people thought of eating it like this.

Lamb is fresh and tender and rich in high-quality protein. In addition to using it to cook lamb, stir-fried lamb and lamb radish soup are also common home-cooked dishes.

Lamb and radish are mostly clear soup or braised in brown sauce. Lamb is hot in nature and radish is cold in nature. The combination of the two complements each other, which not only highlights their own deliciousness, but also counteracts their own shortcomings. Even if it is eaten with lamb in spring and summer, it will not get angry when paired with radish.

Eating meat dumplings, in order to make the filling tender and juicy, many people will keep pumping water into the meat dumplings. In fact, this practice is not advisable.

Recall, when you are making dumpling stuffing, do you put a lot of water in the meat first, then marinate the chopped Chinese cabbage, white radish and other vegetables with salt for a while, then mix with the meat stuffing after picking up the dried vegetable juice ?

If you do this, it is a waste of nutrition.

Is it the high nutritional value of white water or the high nutritional value of vegetables? After you figure this out, you won't be able to grab the vegetable juice anymore.

Therefore, it is completely possible to use vegetable juice instead of fetching water in the meat filling, which can also make the dumplings tender and juicy without losing nutrients. If you don’t believe me, just take a look at the dumplings made by my method, take a bite and spray the juice!

Ingredients

Lamb and Radish Dumplings

1. Knead all-purpose flour with cold water to form a softer dough, cover it, and use it for at least 30 minutes; the dough for making dumplings should be soft or hard, and the amount of water is generally 55-60% of the amount of flour, and it must be used after cooking. ；

2. Lamb leg, large white radish, and green onions are ready;

3. There are some tendons on the leg of lamb, you need to use a sharp knife to remove the stew and cook the soup;

4. Cut lean meat and a little fat into large pieces;

5. Use a meat grinder to make fine mutton fillings, or hand chop them into fillings;

6. Cut scallions into sections;

7. Use a meat grinder to beat the chopped green onions and pour them into the meat, then pour in the appropriate amount of soy sauce, light soy sauce, and salt. I also put an extra spoonful of concentrated chicken juice to increase the flavor, or leave it alone;

8. Stir the ingredients evenly in one direction with chopsticks;

9. Use a grater to rub the white radish into silk, then change the knife to mince, do not use a cooking machine to beat, it is not easy to control the size of the radish diced; pour the radish diced into the meat;

10. The white radish has a great water content, and the radish juice is completely absorbed without a drop of water in the meat filling, which is juicy and sweet;

11. Knead the good dough into long strips, cut them into uniform size, and roll them into round skins with a thicker middle and thinner edges;

12. Take an appropriate amount of filling and put it on the round crust;

13. According to their own methods, or wrap or knead into dumplings;

14. After the dumplings are wrapped, they are placed on the curtain. The circles symbolize the reunion. The dumplings are delicious and have meaning. No wonder we Chinese, especially the northerners, like it. When the dumplings are almost wrapped, we can boil water and wait for all. Once wrapped, it can be cooked in batches without any delay in time.

Tips:
1. If the nutrition of radish juice is not lost, the ratio of meat to vegetables is also very important; less meat and more vegetables, it is not easy to absorb all the juice and wrap it in; you can explore according to whether the meat is watered meat and the water content of the radish a bit;
2. For vegetables that are easy to produce soup, such as radish and cabbage, it is best to mix the fillings evenly before wrapping to prevent premature mixing and produce too much soup.