Lamb Dumplings with Chives and Fungus

Name: Lamb Dumplings with Chives and Fungus
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Flour; 300g Lamb; Some Fungus; 300g Chives; Some Cooked rapeseed oil; 10g ginger; 5g Soy sauce; 2g pepper; Some onion

by Tianshan Cocoa

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Today’s dumpling is "Leek, Fungus and Lamb Dumpling", which is a halal dumpling. It’s my creative stuffing dumplings. Originally, this was made of lamb. Some people say that the cooking of lamb and pasta are limited to a lot of collocation. In fact, what I want to say is that there is too little lamb. Lamb is also the same as big meat, it can be matched at will, and big meat can be matched with mutton as well. For the dumplings this time, big meat can be used to make fillings like this, and I use lamb to make fillings, and the taste is beyond my imagination. There are no special store seasonings. It can be delicious and juicy, so it's absolutely delicious Don't limit the practice of lamb.

Ingredients

500g Flour
300g Lamb
Some Fungus
300g Chives
Some Cooked Rapeseed Oil
10g Ginger
5g Soy Sauce
2g Pepper
Some Onion

Lamb Dumplings with Chives and Fungus

1. Ingredients: mutton, 400 grams of flour, leeks, fungus

Accessories: vegetable oil, salt, pepper, onion, cooked rapeseed oil, 200 grams of kneading water, light soy sauce, chicken essence, ginger flour, add water and make a smooth dough, cover and wake up for 30 minutes

Lamb Dumplings with Chives and Fungus recipe

2. Soak the fungus in cold water, add a few drops of vinegar to the boiling water, scald and scald, rinse and dice with cold water

3. Wash the leeks, drain the water and finely chop them, add a little cooked rapeseed oil and mix well

4. Lamb slices, onion slices

5. Add a meat grinder together to make a puree

6. Pour out the mashed meat and add water or stock, stir constantly in one direction, add pepper, light soy sauce and mix evenly

7. Add fungus, chives and chicken essence and mix evenly

8. Add cooked rapeseed oil and mix well, add salt and mix well when wrapping

9. Knead the awake dough again, knead it into long strips, divide it into small doses and squash it, and roll it into small dumpling skins with a thick middle and thin edges.

10. Add meat

11. Into dumpling shape

12. Add cold water to the soup pot and bring the dumplings to a boil. Add a little salt to the dumplings. Bring to a boil. Add some cold water and bring to a boil. Wait until the dumplings swell up and become shiny.

Tips:
1. Leek loves water, you can use oil to keep it in advance, so you don’t like water and add salt at the end

2. Hot fungus with a few drops of vinegar, so that the fungus is soft and delicious