Scallion Lamb Dumplings

Name: Scallion Lamb Dumplings
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Flour; 500g Lamb; 2 Green onions; 20g Cooked rapeseed oil; 20g ginger; 20g Soy sauce; 10g Oyster sauce; 1g pepper powder

by Tianshan Cocoa

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

The winter solstice is an important solar term for us. This day is the shortest day and the longest night in the northern hemisphere throughout the year. It can also be said to be a festival. This festival originated in the Han Dynasty, flourished in the Tang and Song dynasties, and has always been present today. The winter solstice is commonly known as "Winter Festival" and "Long Solstice Festival". On the day of the winter solstice, there will be different customs in the north and south. Generally, northerners eat dumplings, while southerners eat dumplings. We belong to the Northwest and we want to eat dumplings and lamb dumplings. This is due to our eating habits. We love lamb. Besides, lamb is also a good food tonic in winter.

"Green Onion Lamb Dumplings" We like to eat the original flavor, do not like to add too many condiments, green onions, ginger, pepper powder, light soy sauce, chicken essence is almost all right, if you like to eat oyster sauce, you can add some. Generally, old people don't like this condiment. They just add scallions, ginger and light soy sauce to make dumplings. They are said to be original and more delicious. I like the deliciousness of oyster sauce and the deodorization of pepper powder. You can add some to your favorites, the taste is really different. Eat more mutton dumplings during the winter solstice, which is warm and appetizing. It is too nourishing. Eating more mutton in winter has many benefits.

Ingredients

Scallion Lamb Dumplings

1. Main ingredients: 300 grams of fresh green onions, 500 grams of flour, 400 grams of mutton. Auxiliary ingredients: appropriate amount of cooked rapeseed oil, salt, light soy sauce, oyster sauce (optional), ginger, chicken essence, peppercorns, pepper powder 2 grams

2. Add flour and water to form a smooth dough, cover it and wake up for more than 30 minutes, the dough is kneaded many times, so that the dumpling skin is strong and delicious

3. Remove the outer skin of the green onions, wash, drain, and mince, mince ginger, and wash and soak the peppercorns in cold water for 10 minutes

4. Use a kitchen knife to chop the lamb directly into puree. Don't chop it too delicately. My family likes to eat dumplings with a texture. You can also use a meat grinder to mince it into puree.

5. The mutton has a strong smell. Pour out the mashed meat and add pepper water, and keep stirring in one direction.

6. Add chopped green onions and chopped ginger, mix well

7. Add pepper powder, light soy sauce, oyster sauce, and chicken essence and stir well. After stirring in one direction, cover with plastic wrap and refrigerate or leave for a few minutes to taste.

8. Add salt and cooked rapeseed oil and mix evenly, let it stand for a while, so that the lamb stuffing is more delicious and tasty

9. Knead the awake dough again, knead it into long strips, divide it into small doses and squash it

10. Roll out into small dumpling skins with thick middle and thin sides, add meat filling

11. Into dumpling shape

12. Add half a pot of water to the pot, bring the dumplings to a boil, then use a slotted spoon to gently stir along the side of the pot to prevent sticking to the bottom, cover the pot and bring it to a boil. After the water is boiled, add half a bowl of water.

13. Cover the pot and boil, repeat the procedure twice, until the belly of the dumplings is round and shiny, you can get them out.

Tips:
1. The scallions must be fresh and tender, this kind of flavor is rich and delicious
2. Because of the special fragrance of green onions, there is no need to add too much condiments, and it is better to keep the original flavor.
3. Drain the lamb stuffing with pepper water, so that the mutton smell can be removed, and it is fresh and tender.