Name: Lamb Dumplings
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 650g Flour; 900g Lamb (neck); 1 piece onion; 1/5 root carrot; Some Warm water (kneading); Some ginger; 6 teaspoons Pepper noodles; 2 tbsp Soy sauce; 5 teaspoons Chicken Bouillon Powder; A small amount Water (and filling); 4 tbsp Salad oil; 6 teaspoons salt

Lamb Dumplings

by Autumnal Equinox 0923

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

The stuffing technique of the child's grandmother is quite canonical. Whether beef, mutton, pork or pure green vegetables, as long as it is stuffing, the dumplings and dumplings are delicious.

Lamb Dumplings

1. A piece of lamb, washed and chopped into meat.

2. Except for the salt, the other ingredients are added to the mutton filling, and evenly mixed.

3. Add carrots

4. Add diced onion

5. Add ginger

6. Finally, add salt, beat hard, and make up the fillings and set aside.

7. Main ingredients: flour + water

8. Mix into a smooth dough and wake for 15-20 minutes.

9. Rub the strips, add the medicine, and roll the skin.

10. Put the wrapped dumplings on the steamer

11. Top steaming for 11-12 minutes

12. The delicious and juicy lamb dumplings are out of the pot!

13. Began to set the plate.

14. Placing 1

15. Placing 2

16. Placing 3

Tips:
1. If it is stuffed with vegetables, steam it for 7-8 minutes. 2. Before making dumplings, we bought lamb ribs, which were fat and thin. However, the current sheep have become fat, too much fat and too greasy, so I changed it to lamb neck meat. The leg of lamb is suitable for braising or grilling.