Lamb Dumplings

Name: Lamb Dumplings
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Flour; 500g Sechnar Prairie Lamb; 500g White radish and onion; 1 shallot; 1 piece ginger; 8g pepper powder; 5g salt; 15g Cooking Wine; 25g sesame oil; 25g Peanut oil; 20g Soy sauce

by ωǒ missed bug よ

4.8 (1)

Favorite

1

Difficulty

Easy

Time

1h

Serving

3

The dumplings stuffed with mutton are very fragrant, and you can smell the dumplings from far away. Thin skin and fresh stuffing, truly delicious

Lamb Dumplings

1. Wash the prairie lamb and chop into fine pieces, then chop the ginger, chop the green onion, and chop the onion

2. Put the cut lamb in a basin, then add chopped green onion and ginger, cut the onion or white radish into fine pieces and put it in the mixed filling, add cooking wine, pepper powder, ginger powder, sesame oil, peanut oil, salt, etc. Stir it clockwise and serve as filling

3. The mixed dough, put it on the panel when it is almost big, rub the dough into a round strip with your hands, pull it into a dough, and then roll the skin for filling

4. Pack it and put it neatly

5. Just boil the water in the pot to cook dumplings

Tips:
The mutton has a strong smell. It is best to put more green onions and other vegetables when preparing it. Carrots can also be replaced with celery and leeks. The lamb used in the filling is nine minutes of lean meat, which can reduce the intake of saturated fat and calories and achieve a true nutritional balance.