Noodle Dumplings

Name: Noodle Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lamb; 500g potato; 2 tablespoons Soy sauce; 1 spoon Wang Shouyi thirteen incense; 1 Green onions; 2 spoons salt; 2 tablespoons sesame oil; 5 cloves garlic; Some Vinegar

by Niuniu mother loves to cook

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Noodle noodles are not as chewy and easy to rot as white noodles are rolled out. When rolling out, they should be less vigorous. Use a little oil on the rolling pin to prevent the dumpling skin from sticking to it. Also, the dumpling skin should be a bit larger and the dumplings will fall when you make it. Not too much, it is easy to break the dumpling wrapper. "

Ingredients

500g Lamb
500g Potato
2 tablespoons Soy Sauce
1 spoon Wang Shouyi Thirteen Incense
1 Green Onions
2 spoons Salt
2 tablespoons Sesame Oil
5 cloves Garlic
Some Vinegar

Noodle Dumplings

1. Make noodles and potato flour noodles in a ratio of 2:1

2. Mix the lamb stuffing, potato pieces, and green onions called seasonings into the filling.

3. Roll the noodles into a long strip to the size, not too thin when you roll it out, it will break easily when you wrap it carefully.

4. Before steaming, brush oil on the basket to prevent dumplings from sticking to the basket. Wrap the basket and put it on the steamer for fifteen minutes when the water boils.