Lamb and Zucchini Dumplings
1.
Knead a piece of dough with flour and cold water first. After kneading it slightly smooth, cover the lid and knead it again for about 20 minutes, and it will be very smooth and moisturized;
2.
Fresh mutton is minced into meat, if you are not afraid of getting tired, you can chop it with a knife; do whatever you like;
3.
Two zucchini and several shallots; zucchini is sometimes called small melon, horned melon, etc. The name is just a title, and the picture shows the truth; chives can be replaced with shallots or green onions;
4.
Mince the scallions into the meat, add appropriate amount of soy sauce, oyster sauce, salt, and a little water; don’t have too much water, because the melon will make juice;
5.
Stir evenly so that the meat can fully absorb the flavor;
6.
Use a grater to rub the zucchini, and rub it horizontally as much as possible, so that it is not too long. If it is too long, you can use a knife to cut a few left and right in the basin;
7.
The zucchini shreds are directly put into the meat filling and mix well; the zucchini is easy to get out of the soup, so you should put less water when adjusting the meat filling;
8.
Put the good dough on the chopping board and knead, knead into long strips, divide them into evenly-sized agents, and roll them into small round skins with a thicker middle and thinner edges;
9.
Take an appropriate amount of stuffing and put it on the round crust;
10.
Use your own methods or wrap or squeeze into dumplings;
11.
All the dumplings are ready! You can boil a pot of water when the bag is almost finished, so that you can save time and eat lamb and zucchini dumplings quickly!
Tips:
1. The hind leg of lamb will be very tender, and there is a little fat in the meat that is very fragrant. If it is too lean, you can add some vegetable oil to increase the oily feeling;
2. Don't have too many kinds of seasonings, which will cover the flavor of the lamb itself.
