Lamb and Radish Vermicelli Dumplings

Name: Lamb and Radish Vermicelli Dumplings
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1000g All-purpose flour; 500g Lamb stuffing; 1 White radish; 600g Cold water; 1 Green onions; 1 piece ginger; Some Soy sauce; Some salt; 1 small handful Rice noodles

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

The streets and alleys, mutton shabu-shabu, mutton skewers, and mutton scorpion hot pot are all full, and the previous "old saying" has been cleaned up.

Lamb is one of the main meats eaten by the people of our country. Lamb is tenderer than pork, and has less fat and cholesterol content than pork and beef. Vitamin B1, B2, B6, iron, zinc, and selenium are rich in content. In addition, lamb meat is tender and easy to digest and absorb. Eating more lamb can help improve the body's immunity. Lamb is warm in nature, nourishes qi, nourishes yin, warms the middle and nourishes deficiency, appetizes and strengthens the appetite. It is called a warming tonic for nourishing Yuanyang and replenishing blood qi in the "Compendium of Materia Medica". Eating lamb in winter can invigorate qi and tonify deficiency, promote blood circulation, and enhance cold resistance. Lamb can also increase digestive enzymes, protect the stomach wall, and help digestion.

Lamb and white radish are often put together in a soup, but today I will make these two kinds into dumpling fillings. When I was young, I loved to eat mutton and spring onion dumplings in winter, especially when I bite it down the corners of my mouth, I was so happy. Nowadays, living conditions are better, and there is no shortage of meat. If it is still the old way of eating, it will feel too greasy. So I added a lot of shredded radish to the mutton stuffing. With the taste of mutton, I relieved my gluttony and gained a variety of nutrients. The white radish is cool in nature and has the effect of clearing heat and appetizing. It is complementary to warm lamb. Even if it is eaten in summer, it will not get angry. It can eat more than 10 more than leeks, because lamb has less fat content and total The dosage is not much, so Xiao Pang Dun'er is not afraid to eat more.

Ingredients

1000g All-purpose Flour
500g Lamb Stuffing
1 White Radish
600g Cold Water
1 Green Onions
1 piece Ginger
Some Soy Sauce
Some Salt
1 small handful Rice Noodles

Lamb and Radish Vermicelli Dumplings

1. Put the flour and water in the same bowl, stir it with chopsticks into a flocculent shape, then knead it into a smoother dough, cover it with plastic wrap for about 30 minutes;

Lamb and Radish Vermicelli Dumplings recipe

2. The lamb stuffing and big white radish are ready; the lamb stuffing is slightly fatter and tastes more delicious;

3. Finely chop the green onion and ginger, add to the lamb stuffing, then add appropriate amount of salt and soy sauce, and mix well;

4. Shred the white radish and chop it, without salt, directly pick it up and dry it with your hands and add it to the lamb stuffing;

5. The dried radish and lamb stuffing will make a soup after being mixed. In order to prevent the nutrition from wasting, the next step is very important;

6. Soak the vermicelli in warm water, chop it, and put it in the lamb and radish filling;

7. Mix evenly, the soup in the meat filling is quickly absorbed by the fans, and the soup will not come out when it is wrapped;

8. Put the dough on the chopping board, knead it into long strips, then cut into evenly sized pieces, roll out into small round skins with a little thinner around and a little thicker in the middle, take an appropriate amount of stuffing on the skin, and wrap them into dumplings;

9. All wrapped up, cooked in a pot of boiling water.

Tips:
1. White radish contains a lot of water. If it is dried and dried, it will lose too much nutrition, so do not put water in the lamb filling, use radish juice to make the meat sticky and moist; put two small handfuls of vermicelli to make the meat dry. Collapse, do not leak soup when packing;
2. Pure lean lamb will be dry when it is stuffed, so it will taste delicious if you add a little fat lamb;
3. Although lamb is good, not everyone can eat it. People with high blood pressure, liver disease, acute enteritis, fever, toothache, mouth and tongue sores, and fever should eat less or not. Do not drink tea immediately after eating mutton, which will cause poor bowel movements or constipation.