How to make dumplings stuffed with mutton and white radish
1Polish the white radish into julienne strips, add salt and mix well to marinate for about 5 minutes, and then kneaded into a ball to dry out the water, and then cut into fine foam. Salting removes the pungent flavor of the radish without blanching, while retaining its nutrients and crunchy texture.
2. Pour the right amount of oil in the pot, cool oil into the pepper, star anise, sesame leaves, small fire slowly stir fry the flavor. Fish out the spices inside, and pour the oil into the pickled radish when it cools. Because the radish is more oil-eating, this can lock the radish's excess water, but also not firewood flavor is also full.
3. buy back the leg of lamb, with ginger scrub clean to remove part of the meal flavor. Minced into a meat mixture, add wine, salt, soy sauce, green onions, ginger, pepper, oil in one direction and mix well marinated for 3-4 minutes, and then pour into the shredded radish and mix well, lamb and radish filling and good.
4. Scoop two bowls of noodles, add cool water and form a smooth dough. Wake up for half an hour, and dumplings and noodles must be cool water, boiled dumpling skin eating tendon. Wake up the noodles rolled into long strips, and then cut into equal sized areas and rolled into skin, wrapped into their favorite appearance, dumplings are wrapped.
5. Boil water in a pot, put a spoonful of salt in the water when it boils, and then put down the dumplings when the salt completely melts. Cover the pot with a lid and press the water to cool down after the first boil, then leave the lid on for the second boil in a row. Cook the dumpling filling with the lid on, and the dumpling skin with the lid off. When all the dumplings float on the surface of the pot, the dumplings are ready. Serve with your favorite condiments.
When you make dumplings with radish filling, don't blanch the radish. This way the radish is crispy and nutritious, and add a little pepper, star anise, sesame leaves fried oil, eat crispy and smooth but also particularly fragrant.