Materials
Main ingredients: 250 grams of wheat flour, 250 grams of lamb loin, radish, parsley 100 grams, 100 grams of fat pork,
Supplementary ingredients: 150 grams of eggs,
Seasoning: 20 grams of green onions, 10 grams of ginger, 20 grams of vegetable oil, 3 grams of salt, monosodium glutamate (MSG) 2 grams, soy sauce 5 grams, pepper. 2 grams, 5 grams of sesame oil, 10 grams of white garlic, 5 grams of vinegar
Practice
1. onion and ginger washed and mashed with cooking wine and the right amount of water to take the juice, that is, into the onion and ginger water; pork chopped into mince; parsley choose to wash clean and cut into mince; fine lamb chopped into a fine puree plus onion and ginger water in one direction stirring on the strength, and then add the end of the fat meat, salt, monosodium glutamate, pepper, parsley, eggs, and stirred well into the filling.
2. Dumpling powder with a little salt, water and well, wake up for 1 hour, make 60 doses, rolled into a large thin skin, respectively, wrapped in lamb filling, let go of the water to cook, eat with garlic juice (garlic juice that is, garlic puree, soy sauce, vinegar, sesame oil mix well) to accompany the meal.
Method 2,
Ingredients
300g of dumpling skin, 250g of mutton, 150g of radish, 150g of chopped onion, 2 pieces of minced garlic, 2 tsp of salt, 1 tsp of sugar, 1 tsp of cinnamon, a pinch of pepper, a pinch of cornstarch
Methods
1. Wash the mutton, chop it up and add cinnamon to the mixture and marinate it for about 15 minutes.
2. Take a large container and put in the chopped onion, add 1 tsp salt and mix well, then put in the lamb, the rest of the ingredients and seasonings from Method 1 and mix well, and gently wrestle until sticky into the onion and lamb stuffing.
3. Place a piece of dumpling skin in the center with the onion and lamb filling from Method 2, fold the top and bottom skins in half, and then fold over the edges of the dumplings to make them stick together, repeating this until all the ingredients are used up.
4. Bring a pot of water to a boil, add a little extra sesame oil, then add the onion and lamb dumplings from recipe 3, and cook for about 5-6 minutes until the water comes back to a boil.
5. Add one cup of water to the pot of Method 4 and bring to a boil, then remove the onion and lamb dumplings from the pot.
Practice three,
Materials
300 grams of mutton, radish, water chestnuts 100 grams, 50 grams of chives, 50 grams of cilantro, 15 grams of ginger, 15 grams of green onions, salt 3.5 grams of chicken powder 3 grams of sugar 3 grams of soy sauce 10 weeks ㏄, cooking wine 10 weeks ㏄, 50 cc of water, 1 teaspoon of pepper, 1 tbsp of sesame oil
Materials
There is no need to worry about the quality of the water. p>Practice
1. water chestnuts washed and drained, remove the shell and then finely chopped; leeks, cilantro were washed and drained and chopped; ginger, green onions were washed and drained, chopped, standby.
2. Prepare a steel pot, put the lamb into the pot and add salt and stir until sticky.
3. Add the chicken powder, sugar, soy sauce and cooking rice wine and mix well, then add the water twice, stirring until the water is completely absorbed by the meat.
4. Then add method 1 water chestnuts, chives, cilantro, ginger, green onion and pepper and sesame oil; mix well, that is, into the water chestnut pork filling.
5. In each dumpling skin, put about 20 grams of the filling in Method 4, and then wrap it into a dumpling shape.