Tasty Hand-made Lamb Ravioli
1.
Firstly mix the noodles, use dumpling flour or Fuqiang powder, add a little salt to the noodles, add a small amount of water several times, and knead the noodles while adding water. When the dough is finally formed into a dough, it won’t stick to your hands. It’s a little bit softer and it’s better to knead it effortlessly Leave it aside and cover the lid to wake up for more than half an hour, so that the skin on the awake dough will not break easily.
2.
Wash the chrysanthemum chrysanthemum, chopped finely, and set aside, add it to the meat filling before rolling it out, and it will make the soup sooner.
3.
Add an appropriate amount of chopped green onion and ginger to the meat.
4.
Add two spoons of light soy sauce.
5.
Add another spoonful of oyster sauce.
6.
Add an appropriate amount of salt, mix well and simmer for a while.
7.
Beat an egg before putting the dishes.
8.
Add a spoonful of sesame oil, pour it on the dish and mix it to prevent the juice from coming out. Stir it well and it's ready to wrap, the fragrance comes out.
9.
The awake dough is taken out and kneaded until it is smooth, and all the halves are ready to be rolled.
10.
Sprinkle some starch on the baking mat to prevent sticking, roll it out very thin, and you can see the pattern below.
11.
Cut into rectangles.
12.
Put the right amount of stuffing.
13.
Fold in half from bottom to top, pinching tightly on all three sides.
14.
Then pinch the corners on both sides, all right.
15.
Pinch out a group of little fat guys, don't forget to sprinkle a layer of starch anti-sticking bottom on the grate.
16.
Boil the wontons, boil a pot of water, put some seaweed shrimp skins, pickled mustard tubers, add some Laoganma for the spicy ones, boil the wontons, stir a little while boiling, the wontons will be basically cooked after boiling!
Tips:
1. The thin-skin dumplings are of course delicious. The key is that the noodles are not too hard and the time to wake up is long enough, at least half an hour.
2. Put the vegetables after the filling, remember to add some oil, and mix it so that the vegetables will not be juicy and wontons will not break easily.
3. Sprinkle some starch when rolling the skin to prevent sticky hands, which is much better than dry flour.
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