Lamb and Zucchini Dumplings

Name: Lamb and Zucchini Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 800g Flour; Around 480g Cold water for flour; 500g Lamb stuffing; 2 pcs squash; 1 Green onions; 30g Soy sauce; 30g Oyster sauce; 30g oil; 5g salt

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

It's autumn, and my family eats dumplings twice a week, which saves trouble and is delicious. Autumn in Beijing is a bit dry, with a large temperature difference between morning and evening, and it is very easy to catch colds and cough. Therefore, in my diet, there are more foods for clearing heat and replenishing qi. For example, today’s meal of mutton dumplings is changed every week, and the meal is full of freshness. Because my family doesn’t know what dishes I will use next meal to match this delicious and tender lamb, so every time I hear about it. Lamb dumplings are full of expectations.
When it comes to mutton, many people may think of "getting hot". In fact, if you eat it right, not only will it not get hot, but it can also regulate the spleen and stomach and strengthen the body. Lamb is one of our favorite red meats in our daily lives. The meat is tender and delicious, with low fat content. If you put too many hot-flavored spices such as peppers and peppers to cook together, it will definitely add dryness, but if you use radish, winter melon, zucchini and other juicy vegetables to match, you can not only complement each other. The fresh scent of it can clean the intestines and smooth the air, and absorb the nutrients brought by lamb and various vegetables in sufficient quantities.
When we make meat dumplings, we usually pour a lot of water into the meat so that the meat is tender and juicy. But today I did not put a drop of water in the mutton filling, but when I ate it, the juice burst out with a bite and flowed out along the corner of my mouth. If you want to know what this trick is, be patient, just a minute, follow me down. The trick is mastered, most stuffing can be operated in this way, the stuffing is adjusted without water and no nutrition is lost. Eating dumplings once a week is not annoying. "

Ingredients

800g Flour
Around 480g Cold Water For Flour
500g Lamb Stuffing
2 pcs Squash
1 Green Onions
30g Soy Sauce
30g Oyster Sauce
30g Oil
5g Salt

Lamb and Zucchini Dumplings

1. The main ingredients of the dumplings are ready: flour I use bread flour, it is also possible to use all-purpose flour, the lamb is ground into meat, and the zucchini and green onions are cleaned;

2. Let's knead the dough first: put the flour and water into the kneading bucket of the Changdi chef's machine, and knead the dough in 5 minutes; the water absorption of the flour is different, and the dumpling dough is not soft or hard, so the amount of water is about 55% of the flour.

3. Take out the kneaded dough and place it in another container, cover it with plastic wrap for half an hour. The dough will be soft and moist to cut and roll the skin better;

4. Put the lamb stuffing, soy sauce, oyster sauce, vegetable oil, and salt into the kneading bucket, stir well, pour the chopped green onions and mix evenly; do not beat water in the meat stuffing;

5. Use a grater to rub the zucchini shreds. The shreds can be shorter, so that you don’t need to chop it again. Put the rubbed zucchini shreds into the meat, start the machine, and mix well at low speed;

6. The zucchini shredded was broken out of the water by the salt in the meat, and it was just absorbed by the meat; this is the reason why the water was not drawn when the filling was adjusted;

7. Put the good dough on the chopping board, knead into long strips, cut into uniform size, and roll out into small round skins with a thicker middle and thinner edges;

8. Put an appropriate amount of mutton and zucchini stuffing in the middle of the round skin, and pack or pinch or squeeze them into dumplings according to your own method;

9. The made dumplings are bulging and gratifying; when the package is almost finished, boil a pot of water without delay in time;

10. Put an appropriate amount of dumplings into a pot of boiling water and cook for a few times until the dumplings are all bulging, the inside is swollen, and the raw meat is cooked, you can remove the pot;

11. It can be dipped in balsamic vinegar and chili oil for better flavor.

Tips:
1. Zucchini juice is rich in water, so do not add additional water to the meat to adjust the filling. After stirring, the zucchini juice is completely absorbed by the mutton, no nutrition is lost, and the dryness is just right;
2. Dumpling dough can be more gluten or all-purpose flour. You can add a teaspoon of salt to all-purpose flour to increase the gluten of the dough.