Ingredients
White radish?1 piece of pho
Lamb?3 taels of pho
Flour?500g
Scallion?1 piece of pho
Scallion?1 piece of pho
Scallion? Moderate amount of similar food
Ginger? Moderate amount of similar food
Oil? Moderate amount
Salt? Moderate
Soy sauce? Adequate
Thirteen spice? Moderate amount
Bean paste? Moderate amount of food
Pepper? A few grains
How to make dumplings stuffed with lamb with white radish
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1. Put the peppercorns in a small bowl, pour a small amount of boiling water, and set aside
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2. Wash the mutton and then mince it into minced meat, and mince the onion and ginger. I do not like onion and ginger so put less, like can put more
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3. meat, onion and ginger into a large bowl, in turn, into the soybean paste, thirteen spices, salt, dark soy sauce, oil clockwise and mix well, will be put into the pepper water several times in the meat mixture, each time, less, and then put it again after mixing well until the meat mixture on the strength of the viscous, and put aside for spare
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4. Put the flour into a basin, add cool water and stir into flocculent, and form a soft and hard dough, put aside to rise for 20 minutes
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5. Wash the white radish and cut off the hairs, and then use a wire cutter to rub into the wire and then chopped
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6. Use a drawer cloth or other clean gauze to put the radish into the cloth, and then put it into the cloth. Wrap the grated radish with a drawer cloth or other clean gauze and squeeze out the water, then put it into a bowl
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7. Pour the meat mixture into the bowl of grated radish, and stir clockwise to mix well
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8. After the dough rises, knead it again, cut a piece and knead it into strips, then use a knife to cut into even sized dosage
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9. After cutting, sprinkle dry flour and start to roll out the skin, which should be a little thicker in the middle
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10. Take a skin in the palm of your hand and put the filling in the middle
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11. Pinch the skin in the middle and then pinch the whole dumplings
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12. Wrap all the dumplings in turn
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13. Boil water in a pot, add the dumplings when the water boils, and use a small spoon to draw circles around the edge of the pot to make the dumplings move along with the water so that they don't stick to the bottom of the pot. When the water boils, add a little cold water and cook with the lid closed. When the water boils again, open the lid and watch the dumplings float to the surface and their stomachs bulge out, then the dumplings are cooked
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14.