Speaking of jiaozi, it is generally believed that restaurants sell delicious food outside. Before, my mother-in-law worked as a helper in a restaurant when she was young. jiaozi was the best seller, so she was trained to cook dumplings.
Whether jiaozi is delicious or not depends on the meat stuffing. Today, I will share with you jiaozi stuffed with mutton and carrots. They are tender and juicy, without too much seasoning and complicated steps. Simple ingredients create different delicacies.
Mutton dumplings
Required ingredients: lamb hind leg meat, pepper, star anise, orange peel, onion, ginger, salt, allspice powder, carrot and pepper oil.
Step 1: Add 3 grams of salt to 500 grams of flour to increase the gluten of flour, mix the flour with 250 ml of cold water or warm water, stir it into flour floc, and knead it into dough. Because of the low water content, it is difficult to knead the dough smoothly. After kneading the dough, cover it with plastic wrap 15 minutes, then take it out and knead it again, and it will be easy to knead it smoothly. Cover with plastic wrap for half an hour.
Step 2: Before chopping the meat stuffing, put some stuffing water in the pot, add a little pepper, star anise and a little dried tangerine peel into the water, cook for 15 minutes, and cool in Zhong Ziran.
Step 3: Slice a proper amount of lamb hind leg meat, then chop it into meat stuffing, add aniseed water while chopping, add some onions and ginger after chopping until there is no big meat, and add aniseed water continuously during chopping until the meat stuffing is fine and moist, add salt and spiced powder according to your own taste, and do not add other seasonings that will affect the flavor of mutton. Chop the seasoning and mutton stuffing evenly and put them in a bowl for later use.
Step 4: Wash some carrots, peel them, rub them into filaments, put the filaments on gauze, squeeze out carrot juice, and then mix the shredded radish with the meat stuffing evenly. Don't waste the squeezed juice mixed in the meat stuffing. Finally, stir-fry some pepper oil and pour it on, and the mutton stuffing is ready.
Step 5: After the dough is baked, there is no need to knead the dough. Just roll the dough into strips, then roll the dumpling skin, wrap the mutton stuffing in the middle, and pinch the jiaozi at the place where it is collected.
Step 6: Boil the water in the pot and add some salt, so that the dumpling skin is not easy to break. During the period, after the water is boiled, add cold water three times repeatedly, and cook until the jiaozi floats, so that it can be eaten.
Step 7: You can't eat jiaozi without garlic juice. Garlic is ground into powder with kitchen artifacts. Add less soy sauce and more mature vinegar, add some sesame oil to enhance fragrance, and stir garlic juice evenly. Jiaozi with mutton stuffing is delicious.