There are many vegetables that can be wrapped in jiaozi with mutton, such as fungus, celery, leek, white radish and so on. We can choose according to our own preferences when making. To make the stuffing of mutton jiaozi, you need to mash the mutton first, then chop up the vegetables you bought, and finally mix the mutton and vegetables with chopped green onion, salt and pepper powder.

Mutton jiaozi's three side dishes are:

First place, mutton and green onion stuffing. Unlike leeks in the south, green onions in the north seem to be specially made for mutton, and the juice is crisp and sweet. According to the weight, half to half, chop mutton first and then onion, mix them together, and give the salt to sesame oil or peanut oil.

Second place, mutton and onion stuffing. Onions are also a magical ingredient. It's delicious with beef, mutton and eggs. The method is the same as mutton and green onions. They are chopped separately and mixed together. Just oil and salt, no need for other spices, very fresh taste.

Third place, mutton and radish stuffing. Radish and mutton are also excellent partners, whether white radish or carrot, each leading the way. For mutton and radish stuffing, use a little onion as seasoning, or a little onion. The method is as simple as the above, chop and mix well, and season with oil and salt.

Mutton stuffing jiaozi can also be paired with many vegetables, such as celery, lotus root and pear. There are three basic principles: ① there should be more oil, and sesame oil or cooked peanut oil can be used instead of sheep oil in the mainland, with an overall oil content of not less than 20%; 2 hand chop; (3) The seasoning should be as little as possible, as long as the oil and salt are enough, and then it is redundant.