Mutton dumplings can be served with a wide variety of ingredients, and different ingredients have different tastes. They are delicious with radish, scallions, cilantro, shrimp, and mushrooms.

Every festive season, there is always a pot of steaming dumplings. The dumplings can't be good without a good filling, and besides the popularity of pork, there are also dumplings filled with mutton.

Then lamb dumplings and what dishes with the most delicious, the following to provide you with 30 kinds of recipes:

Recipe 1: lamb and white radish dumplings filling

mutton minced into a filling, onion and ginger chopped, white radish washed and applied silk and then chopped into minced; mutton filling pot pour pepper water and mix well to open the filling, and then poured into the end of the onion and ginger, five spice powder, cooking wine, monosodium glutamate, soy sauce and mix well; the chopped white radish poured into a pot, and then poured into the water to mix well; to the bottom of the pot, and then poured into the water to mix well; to the top of the pot, and then poured into the water to mix well. Chopped white radish into the mix of mutton stuffing mix well, and then add the right amount of salt to continue to stir in the same direction, so that the meat is more robust, better taste.

Recipe 2: lamb and celery dumpling filling

Mutton chopped into a filling, put into a bowl, chopped onion and ginger into the lamb filling; add three spoons of soy sauce, a spoon of sauce, a spoon of oyster sauce, a small spoon of pepper, a small spoon of five spice powder, two spoons of salt, two spoons of peanut oil, twisted and beat on the strength; celery washed and chopped, and then put into the lamb filling mixing evenly to control the water.

Recipe 3: Mutton and onion dumpling filling

In advance of the boiling water to soak the pepper (cool can be used); prepared mutton, pork (mutton into a small amount of slightly fattened pork will be more flavorful), green onions, stranded together into the pot, mixing in one direction, stirring the strong, while stirring while adding cold pepper water (pepper water can be effective to wake up, but also to enhance the aroma, while stirring to add to the filling, and then add a few more. Cooked dumplings more tender and juicy); put ginger, cooking wine, seasoning, soy sauce, sesame oil, olive oil and salt into the filling, mix well.

Recipe 4: Mutton and cabbage dumpling filling

Mutton chopped fine, fat meat minced, cabbage finely chopped, a little squeeze the water; meat filling in a pot with minced green onion and ginger, soy sauce, salt, monosodium glutamate and mix well, and then add the cabbage, seaweed minced peanut oil, sesame oil and mix well.

Recipe 5: Mutton and onion dumpling filling

Mutton minced into minced meat, chopped onion, pot with appropriate amount of peanut oil, sesame oil, soy sauce, salt and mix well.

Recipe 6: lamb and leek dumpling filling

leeks washed and drained and cut into small particles, mutton chopped into puree, ginger washed and chopped; mutton puree in a pot, add ginger, pepper, salt, cooked vegetable oil, chicken essence, mix well, and let it stand for a while; leeks put in a pot, add oil, chicken essence, pepper, and mix well, and then add salt to mix evenly; finally, the mutton filling and leek filling added together and mix evenly.

Recipe 7: mutton and coriander dumpling filling

Onion and ginger washed, mashed, with cooking wine and the right amount of water to take the juice (i.e., into the onion and ginger water); pork chopped into mince, parsley choose to wash clean and cut into mince; fine mutton chopped into a fine mud, plus onion and ginger water in one direction stirring vigorously, and then add the end of the fat meat, salt, monosodium glutamate (MSG), pepper, coriander, egg, stir into the filling.

Recipe 8: mutton winter melon dumpling filling

Mutton slices add salt, soy sauce, chicken essence, five-spice powder, sesame oil, mix well and marinate for 1 hour; marinated slices of mutton, add onion and ginger on the chopping board, chopped with a knife, while chopping and adding the right amount of water; winter melon washed and removed from the skin and pith, wiped into a shredded and then chopped, squeezed out of the water with a drawer cloth, and poured into the mutton filling, adding edible oil and mixing well.

Recipe 9: Mutton and potato dumpling filling

Mutton cut into cubes, mixed with sesame oil, soy sauce, pepper, chicken essence, and raised for at least an hour; chopped potatoes, set aside and wait for use; put the chopped potatoes into the raised diced mutton and mix it up, mix it up with corn oil and other seasonings, put in the right amount of salt, and then the filling is ready.

Recipe 10: Mutton and green pepper dumpling filling

Mutton chopped into a filling, put the right amount of oil, pepper, soy sauce; green pepper into the blender to break, put into the meat mixture and mix well, add the right amount of salt and continue to stir.

Recipe 11: lamb toon dumpling filling

lamb washed and shredded chopped, chopped onion and ginger are chopped and chopped together, toon washed, boiled in boiling water, dry water, also chopped together; all the ingredients in a pot, add salt, monosodium glutamate, soy sauce, pepper, and then put a little bit of oil, because the lamb is not much oil, the filling is a little bit dry, to personal taste into the discretionary ingredients, stir well.

Recipe 12: Mutton and tomato dumpling filling

Onion cut into small pieces, mutton cut into chunks, tomatoes washed and peeled and cut into pieces, together with the meat grinder into a puree; pour out and add soy sauce, pepper, salt and mix well, add cooked rapeseed oil and mix well.

Recipe 13: mutton and garlic dumplings

Mutton minced, garlic minced, green pepper cut into small dices; all the ingredients are mixed in a pot, add a moderate amount of water and mix vigorously, and then add seasoning (salt, thirteen spices, sunflower oil, ginger, sesame oil, soy sauce, you can also add some egg whites) and mix well.

Recipe 14: mutton bean curd dumpling filling

Mutton minced filling pot, put seasoning mix, and then add the right amount of seasoning water, in one direction, whisking vigorously standby; bean curd to remove the tendons, wash on the steamer pot on the high heat steaming for 10 minutes, steaming and let cool, cooled chopped; chopped bean curd without water, put into the mutton filling, plus a little sesame oil and mix well.

Recipe 15: lamb shrimp dumpling filling

Prepare a moderate amount of dried shrimp, put into a small bowl of soaking water; lamb minced stuffing, plus a large chopped scallions, plus soy sauce, cooking wine, chicken essence, sesame oil, cooked soybean oil, mix well, and then soak the dried shrimp water to stay put in the meat stuffing in the amount of meat stuffing, so that the meat does not dry out, stirring vigorously in one direction, covered with a spare; and then the washed and controlled dry chives Chopped fine, cut with cooked soybean oil and then put into the meat mixture, stirring evenly in one direction, then add salt to taste can be.

Recipe 16: mutton lotus root dumpling filling

mutton, lotus root, scallions together chopped (first cut small pieces, and then slowly chopped), chopped until the ingredients are fused together so far (chopping the filling can be put in some chunks of mutton oil, boiled out of the dumplings with its own soup is particularly fragrant); salt, pepper, soy sauce, soy sauce, and sesame oil in order to add to the filling and mixing, you can a little bit of salt, taste, taste, and taste. You can slightly taste the salt flavor, heavy taste can add seasoning as appropriate.

Recipe 17: lamb pumpkin dumpling filling

white pumpkin / yellow pumpkin / zucchini wipe shredded chopped, add a little salt to grab a little, out of the soup left (that is, pumpkin water); ginger and green onion minced, into the soy sauce, sesame oil, snuggle a little bit; lamb minced stuffing, pot, sprinkled with some thirteen spice / five spice powder on the meat, put the pumpkin water and stir (stirring if the filling is thin can be placed in the refrigerator for a little bit, take it out before the package); wrap the meat to wake up for a while); wrapped in a bag, and the meat can be used for a few minutes, and the meat will be used as the filling for a few days. (After mixing, if the filling is thin, you can put it into the freezer for a while, and take it out before wrapping to wake up for a while.

Recipe 18: mutton dumplings filling

mutton minced stuffing, prawns diced (not too small, so that you can eat to eat the feeling of shrimp), leeks cleaned and drained to be used; in addition to leeks and shrimp, all the seasonings and mutton into a large bowl, in a direction to stir vigorously on the strength of the leeks chopped, and add a good shrimp diced, mixed well can be.

Recipe 19: lamb leek dumpling filling

lamb leg meat minced filling, leeks cleaned and water control chopped, scallions cut scallion flowers, ginger grated into a velvet; first of all, the scallion flowers, ginger, and meat plus two spoons of pepper, mixed well, mixing meat and leeks together, put thirteen spices (frying pan oil splash thirteen spice, sequentially add salt, chicken essence, pepper), the meat and leeks seasoning and mix well!

Recipe 20: mutton and eggplant dumpling filling

mutton minced, chopped green onions spare, eggplant peeled and sliced, green peppers deseeded and sliced; steam pot boiling water, eggplant and green peppers in a pot steamed; eggplant steamed with a caged cloth and squeezed out the water and then chopped and spare; lamb, eggplant, peppers poured into the pot, add the seasonings and mix well.

Recipe 21: mutton and carrot dumpling filling

mutton washed and cut into small pieces, peppercorns soaked in hot water, cooled and spare; mutton chopped into a puree, slowly add peppercorns in the middle of the water; green onions, ginger chopped, put into the meat filling, pour wine, soy sauce and mix well; carrots washed, sliced blanched in hot water chopped and put the mutton filling, put into the peanut oil, salt, pepper, MSG, mix well in one direction.

Recipe 22: Mutton and fennel dumpling filling

Mutton chopped into stuffing, fennel washed and blanched for spare; mutton filling and water, put ginger, pepper, salt and well; blanched fennel chopped and wrung into the mutton filling, and then into the green onion and well.

Recipe 23: Mutton Fungus Dumpling Stuffing

Mince the mutton into a stuffing, add 2 spoons of pepper powder, a little soy sauce, salt, add minced green onion, minced ginger, and finally pour in the appropriate amount of cooked oil and mix well; mince the fungus and add it to the meat mixture and mix well.

Recipe 24: Mutton and cowpea dumpling filling

Soak the peppercorns in cool water for about 10 minutes; cut the mutton into small pieces, add the meat grinder and puree the meat, and cut the onion into small cubes; pour out the meat puree, add the peppercorns and water, and keep stirring in one direction, and then add the soy sauce, pepper, and onion and mix well; remove the head and tail of the cowpea and wash, and then scald them in a pot of boiling water until they change color, and then cut into cubes and add to the meat filling and mix well; add the cowpea into the meat filling. Add salt, monosodium glutamate (MSG) and canola oil and mix well.

Recipe 25: Mutton and sauerkraut dumpling filling

Cut the mutton into small cubes. Put pepper, ginger and sesame leaves in the oil and fry. Put the meat in the seafood soy sauce and put a little red hot. Put the fried oil seasoning into the mutton stuffing into it, and then put a small spoon of salt according to their own taste. Meat stuffing marinade for a while flavor we began to cut pickles. Then cut green onions, scallions and ginger. Then according to their own taste and put a little seafood soy sauce, and then put a small spoon of salt according to their own taste to put. Then put a small spoon of oil oil on this time to put a little less, because we are in front of the frying seasoning when a lot of oil. Put the front of the cut onion seasoning into the mix, salty or according to their own taste to adjust.

Recipe 26: Mutton and corn dumpling filling

Scrape the corn with a knife and spare, wash the mutton and cut it into mince; mix the mutton with salt and cornstarch, it will be more tender; add the corn kernels and mix, then add a little salt, monosodium glutamate (MSG), sugar, sesame oil, pepper, and mix it well to form a filling.

Recipe 27: Mutton mushroom dumpling filling

Mutton chopped stuffing pot, add 2 eggs and the right amount of water, a small amount of chicken essence, oyster sauce, Aodhamei soy sauce, clockwise stir vigorously on the strong, and then add water and continue to stir until the meat pull silk thick and thin uniform until (too much mutton flavor with the right amount of pepper water to beat the filling); fresh shiitake mushrooms and carrots are all cut into small particles, fried in oil until limp soft and viscous into the shape of a trap, during the frying! Add salt chicken essence soy sauce oil, a small amount of five-spice powder and pepper; accessories cooled, poured into the meat filling, add a small willow leek diced, add salt to taste, if the water is not enough you can add water, clockwise stir vigorously on the strength.

Recipe 28: lamb acacia dumpling filling

sand onion lamb 0.5 pounds to put 15 grams of soy sauce, a little onion and ginger, a little soy sauce, plus a small amount of water minced; acacia flowers to take the stalks of the flowers cleaned, into the pot of boiling water blanch, do not have to wait until the pot opens again, the break of the raw that is fished out the acacia flowers, and immediately over the cool water, and in the cool water soak for 5, 6 minutes, squeeze out the water and spare; to take the fans a small handful of soft and chopped in warm water; take the eggs, soaked and chopped in warm water, soaked and chopped, and then the eggs. Soak a small handful of fans with warm water and chopped; take 2 broken eggs with a little salt, scrambled and cooled chopped; take half a catty of acacia, half a catty of leeks, all the sand onion lamb and fans, scrambled eggs, acacia amount accounted for the total amount of 1/2, in turn, add sesame oil, salt, chicken essence and pepper, each add the same seasoning to be stirred evenly in the same direction.

Recipe 29: mutton gourd dumpling filling

Mutton chopped stuffing chopped, put cooking wine, salt, five spice powder marinade half an hour; gourd peeled and shredded, sprinkle salt marinade for ten minutes, use a filter cloth to remove excess water gourd, chopped; chopped green onions, put salt, five spice powder, a little soy sauce, monosodium glutamate mixing filling.

Recipe 30: mutton zucchini dumpling filling

mutton minced, put ginger paste, beat the egg, pepper and cumin cooking seasoning water, let it cool, a spoonful added to the meat filling, clockwise stirring vigorously; cut green onions, chopped green onions mixed with caraway oil, put aside; zucchini wipe wire, clenched clean water, mixed with caraway oil; meat filling with a little caraway oil, pour in the minced green onions, and then put salt, seasoning, and finally put the zucchini shredded, clutching clean water, and mixed with caraway oil; meat filling with a little caraway oil, pour in minced onions, and then put salt, and then put in a little caraway oil, and then put in the meat filling, and then put in the meat filling. Seasoning, and finally into the zucchini wire, slightly stirred, and finally seasoned and mixed well.