Thank you for the official invitation! Hello everyone, I am a food expert who knows how to eat! Speaking of eating dumplings, they are one of the symbols of China. Everyone likes to make dumplings during the holidays. There are many types of dumplings. You can make the dumplings you like according to your own taste. Lamb dumplings are definitely suitable for winter. The most common type of mutton dumplings is mutton dumplings. As a food that contains grain, meat and vegetables, it has relatively comprehensive nutrients.

Nutritional value of mutton dumpling stuffing: Mutton has always been regarded as one of the important foods for winter nutrition. It is often eaten in cold winter. Mutton can replenish qi, promote blood circulation, and enhance the ability to resist cold. Increase digestive enzymes, protect the stomach wall, and help digestion. Mutton is rich in fat vitamins, calcium, phosphorus, iron, etc. Especially the calcium and iron content significantly exceeds the content of beef and pork. Mutton has the effect of tonifying the kidneys and strengthening yang, and is suitable for People with weak body and cold stomach can eat it

To make mutton dumplings, dumpling fillings are definitely indispensable. So what vegetables should be paired with mutton dumplings?

Mutton dumplings are mainly stuffed with mutton, and of course there are some side dishes. Side dishes can improve the taste and help reduce the absorption of cholesterol and fat, control the rise in blood lipids after eating meat fillings, and are often served as side dishes. There are leeks. If you can't eat leeks, you can also choose white radish, celery, mushrooms and fungus, or add some shrimp.

Let me share with you several ways to make mutton dumpling fillings

Mutton and leek dumpling fillings

Preparation materials: 400 grams of mutton, 500 grams of leeks, appropriate amount of oil and salt, 5 grams of chicken essence, 20 grams of ginger, 10 grams of pepper

1. Wash the leeks, drain the water and cut into small pieces

2. Chop the mutton into minced meat. Wash and mince the ginger and set aside.

3. Put the mutton puree in a basin. Add minced ginger, pepper, cooked vegetable oil, and chicken essence, mix well, and let stand for a while.

4. Put the leeks in a basin, add oil, chicken essence and pepper, mix evenly, then add salt and mix evenly. Add the mutton stuffing and leek stuffing together and mix evenly.

Mutton and white radish dumpling filling

Preparation materials: 300 grams of white radish, 800 grams of mutton, 3 tablespoons of oil, 1 tablespoon of salt, 1 tablespoon of light soy sauce, 50 grams of green onions, 0.5 cooking wine tablespoon, 0.5 tablespoon of pepper powder

1. Grate the white radish into thin strips, put it into a hot water pot and blanch it

2. Stir the mutton into meat filling and add it to the meat filling Add cooking oil, soy sauce, chopped green onion, cooking wine, pepper powder and salt. Mix well

3. Remove the blanched shredded white radish, drain the water, and mix the white radish and mutton together thoroughly. Just mix it evenly

Mutton and Mushroom Dumpling Filling

Preparation materials: 300 grams of mutton, 200 grams of dried mushrooms, appropriate amount of oil, appropriate amount of salt, 50 grams of green onions, 10 grams of ginger. Very fresh taste 10 grams of sesame oil, 5 grams of pepper, 3 grams of chicken essence

1. Soak the dried mushrooms in hot water until soft, wash and mince and set aside. Wash and mince the onion and ginger

2. Chop the mutton Make it into meat paste. Add salt, pepper, onion and ginger to the mutton paste, mix well and marinate until it tastes

3. Add the shiitake mushrooms, onion, ginger, salt and chicken essence to the mutton stuffing, mix evenly, and add seasoning If it is fresh, mix the sesame oil evenly

Tip: The mutton has a strong mutton smell, you can add pepper water to remove the mutton, and you should also increase the amount of minced ginger.

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When it comes to what vegetables to pair with mutton to make dumplings that are nutritious and delicious, I suggest you use carrots with mutton. Using carrots can also effectively remove the mutton smell. , nutritious and delicious!

First, wash and slice the mutton into minced meat.

Then wash the carrots and cut them into shreds. Boil water in a pot. After the water boils, blanch the carrot shreds. After blanching, use gauze to filter out the excess water and chop into minced vegetables. Then mince the onion and mince the ginger.

Next, prepare the mutton stuffing. Stir the chopped mutton stuffing and carrots evenly. Add salt, five-spice powder, sesame oil, pepper noodles, soy sauce, a little chicken essence and MSG, cooking oil, and finally add one. Mix the eggs thoroughly and evenly.

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Mutton is one of the most common meats in the world. It is rich in nutrients, warms the liver, kidneys, spleen and stomach, and has high cholesterol and fat content. However, mutton has a strong smell (sheep’s fatty acids are volatile, so it is very sensitive to people’s sense of smell). When making dumplings filled with mutton, it is best to use sheep meat, which is more tender and has less odor.

Generally, the mutton stuffing is made from the hind legs, shoulder and neck meat, and the tenderloin.

1. Today’s mutton stuffing uses 2 pounds of mutton hind leg meat as an example. First, soak 20 peppercorns and two star anise in 100 grams of boiling water and set aside. Use 30 grams each of ginger and green onion to make ginger and green onion water for later use (the amount of ginger and green onion water supports the dryness and wetness of the stuffing).

Cut 100 grams of green onions into thin pieces, cut 800 grams of white radish into shreds, marinate with 5 grams of salt for five minutes, soak in boiling water for 3 seconds and then drain the water quickly (to remove the bitter taste of the radish), squeeze it with your hands Cut the dry water into fine pieces and set aside

2. Chop the mutton into minced meat, separate a part and beat it into minced meat with the back of a knife to make it more delicate. Cut 50 grams of pork fat into fine minced meat. . Then combine it with the mutton mint, stir it with your hands in one direction for five minutes, add half of the spice water, continue stirring, and then add the other half of the spice water and stir. Add ginger and scallion water and continue stirring (at this time, northerners like to add a little five-spice powder and 10 grams of sesame oil), and 20 grams of very fresh taste. After stirring, add minced green onion, stir again, add minced white radish and continue stirring. Dissolve 20 grams of warm boiled water with 12 grams of salt (adjust the amount according to your own taste), add five eggs from the mountains, add 30 grams of sweet potato flour from the mountains, and stir for one minute in one direction! bell. Then pour into the meat filling and stir clockwise for 20 seconds (so that the egg slurry wraps the mutton filling), seal with plastic wrap and let stand for ten minutes before use. The stuffing of mutton dumplings is ready

3. The dough ratio for making dumplings: 1 catty of flour (high-quality flour): 0.5 catties of water: 4 grams of sweet potato flour: 10 grams of vegetable oil. (Make the dough and let it rest for twenty minutes), then make the dumplings.

4. When cooking newly made dumplings, put the pot under boiling water. When cooking frozen dumplings, put the pot under cold water. Cover the pot tightly and add cold water twice in the process.

Summary:

When adding water to the dough, add enough water at one time. Never add water while mixing, otherwise the moisture in the filling will be uneven and affect the taste.

The whole process of stirring the fillings is always in one direction. The amount of water in ginger and scallion controls the dryness and wetness of the filling. Follow the order and let the original flavors of the ingredients be wrapped and blended in layers. Add salt at the end to make the mutton filling more fragrant and tender. Soaking Sichuan peppercorns and star anise in water can neutralize the mutton smell very well. . . For reference only

I recommend a delicious mutton dumpling, mutton and coriander dumplings. This is not common, but it is really delicious. You can try it

Specific methods:

For mutton, choose the meat from the lamb's ribs. The meat here is fat and lean, and there are tendons. The extra meat filling has a high viscosity, is easy to clump together, and is delicious.

1. Wash the mutton, chop it into minced meat, soak it in some pepper water, slowly pour the pepper water into the meat filling, pour a little, stir the meat filling in one direction with chopsticks, stir until The pepper water has been absorbed, pour a little more, and stir again until the meat filling is not hard and can be picked up with chopsticks, that's it. Add minced onion and ginger, cooking wine, dark soy sauce, light soy sauce, soybean paste, salt, five-spice powder and other seasonings into the meat filling, stir evenly, and marinate for a while.

2. Wash and mince the coriander, add the meat filling, add an appropriate amount of cooking oil, stir evenly, and you can wrap it.

I won’t go into the steps of making dumplings. Lamb and coriander dumplings are made this way without being smelly. The unique aroma of coriander goes very well with the mutton. It’s very delicious. Try it now.

Mutton and carrots are used together as stuffing, which has the best taste and high nutrition. Mutton is rich in protein, especially the iron and calcium content exceeds that of beef and pork. It is low in cholesterol and is a good food to nourish the body in winter. Carrots are rich in carotene, which can be converted into vitamin A after being eaten, which is particularly beneficial to protecting eyesight. The combination of mutton and carrots is relatively balanced in nutrition and not fishy.

Method: 1. Stir the mutton into meat filling, and add pepper water clockwise. Pour in light soy sauce, dark soy sauce, a little oyster sauce and white sugar, and beat evenly in a clockwise direction. Add minced ginger, onion, salt and sesame oil, mix well.

2. Grate the carrots into thin strips, put a little oil in the wok, fry the carrots and let cool.

3. Put the carrot shreds and meat filling together, mix well and make dumplings.

Hello, I am happy to answer your question.

If you are making mutton dumplings, I recommend pairing them with green onions and shiitake mushrooms. They are delicious and not too spicy.

The specific method is as follows:

1. Prepare minced mutton, diced mushrooms, minced green onions, and a little minced ginger.

2. Prepare a little spice water, star anise and cinnamon Dried bay leaf chili and a little Sichuan peppercorns.

3. Pour the stuffing into a basin, add soy sauce, salt, chicken essence, white pepper, spice water, a little white wine to remove the smell and add fragrance, then add some finely ground sesame oil, mix well and you can make dumplings La.

Thanks for reading. If you have different opinions, please feel free to discuss them in the comment area below. Thank you.

Mutton, asparagus and mushrooms, these three ingredients are combined into a filling, which is extremely delicious. This recipe was told to me by the lady who sells mutton.

Mutton has the functions of replenishing essence and blood, replenishing deficiency, warming the spleen and strengthening the spleen, tonifying the kidneys and strengthening yang, and nourishing the liver. Asparagus has the effects of clearing heat, diuresis, improving immunity, lowering fat and losing weight. Shiitake mushrooms have the effects of lowering blood pressure, blood fat, and cholesterol. Eating it regularly is very beneficial to the body.

Lamb, Asparagus and Mushroom Dumplings

Dumpling wrapper: 300 grams of ordinary flour, 140 grams of water.

Dumpling filling: 200g mutton, 100g asparagus, 100g soaked mushrooms, 1 egg white, 15g oyster sauce,

4g salt, 15g sesame oil, five-spice powder A little bit.

Method:

1. Soak and wash the mushrooms in advance. Soak the mutton in water 3-4 times to remove the blood.

2. Mix flour with water to form a dough, cut the mutton into large pieces and cut the asparagus into sections.

3. Put the mutton pieces into the vegetable cutter, close the lid and tighten it.

4. Turn the handle of the vegetable cutter to cut the mutton into minced meat.

5. Take out the mutton stuffing and put the mushrooms and asparagus in it and chop them into pieces.

6. Then put all the vegetables into the large cup of the vegetable cutter, add seasonings and mix well to make the mutton dumpling filling.

7. Shape the risen dough into a long strip, then roll it left and right and cut it into small uniform dough pieces.

8. Flatten the dough pieces one by one, and roll them out in circles into a dumpling wrapper that is thick in the middle and thin on the edges.

9. Scoop a spoonful of mutton filling and place it on the dumpling wrapper.

10. Pick up the dumpling wrapper, hold it in the tiger's mouth of your hand and let it naturally fold in half, then fold the edges in sequence and pinch tightly.

11. Wrap all the dumplings. Put the water in the pot when it boils. When the pot is boiling over high heat, pour in half a bowl of cold water. When the pot is turned on again, the dumplings will be cooked.

Generally, the ratio of filling to salt is 100:1. For example, 300 grams of filling should be put with 3 grams of salt, and then a little oyster sauce. Or light soy sauce is almost the same. Some people will say that never add five-spice powder to the filling, as it will change the taste. In fact, it means adding too much. The smell of five-spice powder is very strong. Adding a little bit will enhance the flavor. The wonderful taste will help the meat filling be more delicious and three-dimensional. Adding too much will overwhelm the others.

I am happy to answer this question. Mutton and carrots are a perfect combination. They are rich in nutrients and have high nutritional value. I will share with you the preparation method.

Ingredients: mutton, carrots, onions, pepper powder, ginger, salt, light soy sauce, oyster sauce.

Preparation method: 1. Prepare the mutton, chop the ginger, chop the green onion, put it on the meat, then add salt and pepper powder, heat the oil, simmer it, add oyster sauce, Light soy sauce, stir well.

2. Cut the carrots into shreds, marinate them with salt, squeeze out the water, and fry the carrots. Because carrots absorb more oil, frying them will make the stuffing more fragrant and soft. .

3. Stir the carrots and meat together so that the filling is mixed.

Now you can make dumplings. The dumplings are rich in nutrients. Please share. Which dish would be better paired with mutton to make dumpling fillings? What to do?

Today is the 19th day of the twelfth lunar month, and the Chinese New Year is just a few days away. Dumplings are starting to be put on the agenda. Mutton dumplings are very delicious. You want to ask me what kind of vegetables can be paired with mutton to make fillings that are more delicious? , my answer must be: carrot and mutton stuffing. My family only makes mutton dumplings, and there are only two kinds of fillings, one is pure mutton filling, and the other is carrot and mutton filling. Because my cousin can't eat mutton, most dumplings are filled with carrot and mutton filling.

Sweet carrots are paired with fragrant mutton. The mutton is fragrant and sweet with carrots, and the carrots also neutralize some of the smell of mutton. Whether it is used to make dumplings You can also make steamed dumplings and steamed buns, both of which are very delicious. Carrots are also very nutritious food. Carrots contain vitamins A, B, C, D, E and other vitamins. They are especially rich in beta carotene. Traditional Chinese medicine believes that eating carrots in appropriate amounts can nourish the liver, improve eyesight, clear away heat and detoxify. It is also very simple to make stuffing with mutton. Let me share with you how to make it.

Ingredients

Mutton, carrots

Ingredients

Onions, ginger, pepper water, salt, soy sauce, cooking wine, peanut oil

—— Start making——

1. Beat the mutton into meat fillings and chop the carrots into fine pieces. The more minced it is, the better it will adhere to the meat fillings. Put together, it is not easy to fall apart. It is also easy to wrap when making dumplings, and the taste will be very good. If the chopped carrots are too large and of different sizes, not only will the stuffing fall apart easily, but the taste will also be bad. Some are raw and some are cooked, and the degree of rawness and ripeness is not the same.

2. Put a little Sichuan peppercorns in a bowl, pour in warm water, and soak for half an hour to make Sichuan peppercorns water.

3. Pour chopped green onion, a little minced ginger, cooking wine, soy sauce, salt, and peanut oil into the mutton stuffing. Use chopsticks to stir evenly in the same direction. Then add pepper water in small amounts several times, each time. After adding, beat the meat filling evenly, and then pour it again until all the water has been beaten into the filling. (As for the amount of pepper water, it’s okay to use less, but be sure not to add too much. Adding too much will make the filling too thin and difficult to wrap)

4. Add the chopped carrots to the beaten meat filling and stir evenly.

In this way, the mutton and carrot filling is ready. Because the pepper water is added, it not only removes the fishy smell and improves the freshness, but also makes the meat filling more tender and juicy, which is very delicious.

Perfect combination of lamb, carrots and onions