Mutton dumplings practice
In winter there are a lot of people eat up mutton, then mutton can also be chopped into the meat to do the dumplings, we are interested in learning? The following is my collection of lamb dumplings, welcome to collect Oh!
Mutton dumplings practice 1
Ingredients
scallions, salt, chives, soy sauce, mutton, vegetable oil, pepper water, eggs, chicken essence, thirteen spices, ginger, carrots.
Practice
1, the mutton minced stuffing, pour soy sauce and mix well.
2, vegetable oil in the anise pepper hot pour into the mutton filling and stir well, after adding salt, chicken essence, thirteen spices and pepper water and stir well (be sure to stir clockwise).
3, in turn into the chopped green onions, ginger, carrots and leeks stir well, depending on the wet and dry dumpling filling into 1-2 eggs and stir well.
4: Add the flour and water and form a dough, (preferably 2 hours in advance) divide and roll into long strips, cut into small doses, flatten and roll out, and pack into the dumpling filling.
5. Boil water in the pot and put the dumplings, after the water rolls, point 3 times cool water on OK.
Main Ingredients
500g of lamb stuffing, 2 carrots, oil, salt, green onions, ginger, pepper, soy sauce, sesame oil.
Steps
1, dumplings should be the first and noodles, warm water and good dough molasses half an hour, this time just to prepare the filling.
2, mutton grind into meat.
3, pepper grain with boiling water to make.
4, two carrots, one onion, a small piece of ginger, all washed.
5, carrots rubbed shredded chopped, scallions, ginger chopped.
6, pepper water cooled with a strainer to filter out pepper particles, pepper water poured into the lamb filling.
7, put the appropriate amount of refined salt.
8, put vegetable oil and sesame oil.
9, put soy sauce, soy sauce.
10, put the carrots, green onions, ginger minced all together and mutton filling together in one direction.
11: Knead the dough, make the dosage, and roll out the skin.
12: Put the filling in the center of the dumpling skin and wrap the dumplings.
13: Boil the water and cook the dumplings.
14, open three times the water is cooked.
15, dip the dumplings in vinegar or vinegar garlic to eat, not to mention how delicious.
Tips
1, a little salt in the water can prevent sticking.
2, put pepper water to deodorize.
3, the meat filling is fresh enough, so do not put chicken essence, MSG.
mutton dumplings practice 3main ingredients
mutton moderate amount, powder moderate amount, pork moderate amount, water radish moderate amount, seasoning, salad oil 2 tablespoons, salt moderate amount, green onion moderate amount, ginger moderate amount, pepper moderate amount, soy sauce moderate amount, 1 tsp of sesame oil, moderate amount of water.
Practice
1, flour and water in the ratio of 2:1, pour the water into the flour many times, and into a soft dough, aside from the wake up standby.
2, mutton in the water for a period of time, the blood soaked out, rinsed, cut small pieces.
3, pork and mutton ratio of 3:7, cut small pieces of fat and lean pork and mutton together in the meat grinder into a meat mixture.
4, a small amount of peppercorns soaked in boiling water, cooled and skimmed out the peppercorns, leaving only pepper water.
5, a small bowl of pepper water 5-6 times into the meat mixture, while stirring the water.
6, beat the ` meat mixture, add soy sauce, moderate salt, a small spoon of sesame oil, two tablespoons of oil and mix well.
7, water carrots cleaned, cut into julienne, chopped, hand clenched out excess water, and meat mixture put together.
8, chopped green onions and ginger and poured into the meat mixture, mix well together.
9, wake up the dough kneaded, under the dose, roll out the skin package filling.
10: Boil the water and cook the dumplings.
Cooking Tips
1, and when the noodle, half of the water should be added a little bit, and out of the moist dumpling noodles.
2, according to your own taste, you can add a small amount of pork in the mutton together with grated.
3, add a small amount of pepper water in the meat filling, you can remove the stench of mutton, so that the meat filling is more delicious, good dumplings have irrigation soup.
4, water radish as filling, radish sex cold, mutton sex warm, just neutralize.
5, after the radish chopped, use your hands to clutch out some water, otherwise the meat filling is too thin and good bad package.
Main Ingredients
150g of radish, 250g of mutton filling.
Methods
1, carrots and onions and ginger clean and spare, pepper rinse clean and soak in boiling water for about 30 minutes,
2, Wash the carrots with a scrubber and then chopped, chopped green onions and ginger spare,
3, soaked pepper water (used to go to the lamb's stink) added to the lamb stuffing one by one, stirring until the lamb strong,
4, add the minced green onions and minced ginger and mix well,
5, add chopped carrots, add the above seasonings and mix well,
6, Stir well so that the carrots and mutton are well mixed.
7, roll out the skin, wrapping dumplings. Wrap it into your favorite shape, cook it in the pot and eat it.
Lamb dumplings practice 5
1, take 600g of flour, pour into a pot.
2, add a little salt, cool water and dough, molasses for a few moments.
3, take out the lamb in advance to thaw, carrot peeled and washed.
4, the frozen lamb with a knife cut into pieces, and then chopped fine.
5, add pepper water, continue to chop until the pepper water is absorbed by the lamb.
6, carrots sliced, swooshed with hot water.
7, chop the carrots.
8, chopped green onions and ginger.
9, add the cooking wine, soy sauce, flavorful soy sauce, pepper and ginger minced into the lamb, mix well.
10, add carrots and minced scallions.
11, finally add peanut oil, sesame oil, salt and chicken seasoning, mix well.
12: Place the dough on the counter, knead a little, and roll into long strips.
13: Divide the dough into small dosage forms and flatten them into dumpling skins.
14: Make dumplings the way you like them. It's time to show what you can do. Add as much filling as you can to create the effect of thin skin and big filling.
15: Pour enough water into the pot and bring it to a boil.
16. When the pot is boiling again, add cold water and repeat the process 3 times, then the dumplings will swell up and float to the surface.