Recipe 1 for mutton wonton stuffing,
Ingredients
500 grams of mutton, 100 grams of fatty pork, 1 green onion, 1 small piece of ginger, 3/4 water cup, 200 grams of coriander, A. 3/2 tsp salt, 1 tsp MSG, 1 tsp fine sugar, 1/4 tsp clove powder, B. 3/2 tbsp cornstarch, 1 tsp white pepper, 1 tbsp sesame oil
Method
1. Wash the green onion and cut into sections; wash and slice the ginger; wash and cut the coriander into mince and serve in a bowl, set aside.
2. Blend the green onion segments, ginger slices and cold boiled water together with a juicer for about 20 seconds to form green onion and ginger juice.
3. Chop the mutton and fatty pork together and set aside.
4. Take a mixing bowl, put the minced meat from step 3 into the bowl and beat until it becomes sticky, then add seasoning A and stir in the same direction until completely uniform.
5. Divide the onion and ginger juice from step 2 into 3 equal parts and add them to the minced meat stuffing from step 4 respectively, and be sure to stir constantly after each addition to allow the minced meat to melt the onions. Inhale the ginger juice completely.
6. After all the green onion and ginger juice from Step 5 have been added, add seasoning B and minced coriander from Step 1, and stir together until even.
Method 2, materials
Main ingredients: 250 grams of wheat flour, 250 grams of lamb tenderloin, 100 grams of coriander, 100 grams of fat pork,
Accessories: 150 grams of eggs,
Seasoning: 20 grams of green onions, 10 grams of ginger, 20 grams of vegetable oil, 3 grams of salt, 2 grams of MSG, 5 grams of soy sauce, 2 grams of pepper, 5 grams of sesame oil, 10 grams of white garlic grams, 5 grams of vinegar
Method
1. Wash and mash the onion and ginger, add cooking wine and appropriate amount of water to get the juice to make onion and ginger water; chop the pork into fine pieces; wash and cut the coriander Chop the refined mutton into a fine paste, add onion and ginger water and beat vigorously in one direction, then add minced fat meat, salt, MSG, pepper, minced coriander and eggs and mix well to form a filling.
2. Add a little salt to the dumpling powder and mix well with water, let it rest for 1 hour, make 60 pieces, roll them into large thin skins, wrap each with mutton filling, boil in boiling water, and eat Serve with garlic sauce (garlic juice is garlic puree, soy sauce, vinegar and sesame oil mixed thoroughly).