Mutton dumplings
material
Onion, salt, leek, soy sauce, mutton, vegetable oil, pepper water, eggs, chicken essence, thirteen spices, ginger and carrots.
working methods
1. Chop mutton into stuffing, pour in soy sauce and stir well.
2. Heat the star anise pepper in the vegetable oil, pour it into the mutton stuffing and stir well, then add salt, chicken essence, thirteen spices and pepper water and stir well (be sure to stir clockwise).
3. Add chopped green onion, ginger, carrot and leek in turn and mix well. Add 1-2 eggs according to the wet and dry conditions of dumpling stuffing and mix well.
4. Knead the flour into dough with water, cut it into long strips (preferably 2 hours in advance), cut it into small pieces, flatten it, roll it into a circle, and wrap it in jiaozi.
5. Boil the water in the pot and put it in the jiaozi. After the water boils, order cold water three times and it will be OK.
Mutton Hulu Stuffed jiaozi
Recipe introduction
Jiaozi ingredients of mutton and zucchini stuffing: main ingredients: mutton and zucchini. Seasoning: Zanthoxylum bungeanum, yellow wine, Zanthoxylum bungeanum oil, soy sauce, chicken essence, sugar, chopped green onion and Jiang Mo. Delicious taste and balanced nutrition.
material
Half a catty of mutton, a gourd, onion, ginger and garlic, pepper, yellow wine, pepper oil, soy sauce, chicken essence and sugar.
working methods
1. Flour mixing: As the saying goes, "Soft flour is hard flour", so mix the dough with warm water, cover it with plastic wrap, and put it in a basin for about half an hour.
2。 Chop the mutton into stuffing, mix it with pepper water for a few times, whip it with a few pairs of chopsticks, add yellow wine, pepper oil and a little soy sauce, stir well, then add a proper amount of salt, sugar and chicken essence, continue to stir, and finally add onion and Jiang Mo, stir well, and set aside for it to taste. Wash a big zucchini and cut it into cubes.
3. Pour the dry flour on the chopping board, add the proofed dough and knead it for a while, knead it into slender strips, cut it into even small pieces, dip it in dry powder and roll it into dumpling wrappers with slightly thicker middle and thinner sides. Pay attention to the same size when packing.
4. boiling. Before entering jiaozi, add some salt and oil to the water to boil, so that the boiled water will not overflow easily and jiaozi will not stick. You need to order cold water once or twice when the water is boiled again.
Mutton corn jiaozi
material
Ingredients: 250g mutton, 0/00g corn dough/kloc-,500g seasoning salt, 3g monosodium glutamate, 3g sugar, 2g sesame oil, 3g pepper and a little cornflour.
working methods
1. Wash mutton and cut into pieces;
2. Add corn kernels and mix well, then add all seasonings;
3. Stir evenly to form stuffing;
4. Take a dumpling skin and put 20 grams of stuffing in it;
5. Fold the dough in half;
6, pinch the seal, and then pinch the edge of the dough into a spiral.
Special tips
Mix the mutton with salt and raw flour first, it will be tender.
Mutton chopped green onion jiaozi
Recipe introduction
It is stuffed with jiaozi, mutton and green onions. I don't know why I suddenly want to eat mutton stuffing jiaozi, but the last time I ate mutton stuffing, I don't know which year and month it was, at least ten years ago. The smell of mutton is particularly strong. I haven't eaten it for so many years, so I always feel that my mouth is full of mutton after eating it. After eating two oranges and soaking in passion fruit tea, it faded. It seems that this mutton jiaozi can be worth another ten years. This dumpling wrapper is made of two colors of dough, a bit like cabbage, hehe. This is also the main purpose of this package of jiaozi, that is, to package a cabbage-like jiaozi. I didn't think much of it as a result, but it looked quite fresh. In fact, there is nothing special about dumpling wrappers. Just squeeze the spinach into a green dough and wrap it in a white dough. The rest is the same as the ordinary jiaozi bag method. It's just that jiaozi packaged in this way is relatively novel. If you have children at home, you will definitely like them.
material
200 grams of mutton stuffing, one green onion, appropriate amount of pepper water, appropriate amount of ginger powder, a spoonful of cooking wine, appropriate amount of salt and appropriate amount of cooking oil.
working methods
1. Put Zanthoxylum bungeanum and one star anise into a bowl, pour it into boiling water, let it cool, filter out Zanthoxylum bungeanum and star anise, and keep water for later use;
2. Add a small amount of pepper water into the mutton stuffing for many times, and stir in the same direction until the mutton is thick, so that the water and mutton are fully integrated;
3. Add proper amount of cooking oil and mix well, then add cooking wine, ginger powder and salt and mix well. Finally, add chopped green onion and mix well.
Dough making:
1. Pick spinach leaves, add a proper amount of water, use a cooking machine to make juice, and then mix the noodles.
2. The remaining spinach stalks can be used for cooking or cold salad.
3. The mixing method of spinach juice dough and white dough is the same: the ratio of flour to water is roughly 2 1, that is, 200 grams of flour plus 100 grams of water. You can add a little salt to the water to increase the gluten of noodles. Let the dough stand for about half an hour.
4. Roll the green dough into thin slices, roll it into white dough, and then roll the dough and stuffing together. As for how to wrap it more like cabbage, it depends on everyone's skills.
skill
Cooking wine and pepper are used to remove flavor, and it is better to use fresh ginger powder instead of ginger powder.