How to Make Mutton and Onion Dumpling Stuffing:

Main Ingredients: 500 grams of flour, 500 grams of mutton, two large onions.

Accessories: 20 grams of cooked canola oil, 20 grams of ginger, 20 grams of soy sauce, 10 grams of oyster sauce, 1 gram of pepper.

Steps:

1, main ingredients: 300 grams of fresh scallions, 500 grams of flour, 400 grams of lamb. Accessories: cooked rapeseed oil moderate, salt, soy sauce, oyster sauce (optional) ginger, chicken essence, peppercorns, pepper powder 2 grams.

2, flour and water and into a smooth dough, covered wake up more than 30 minutes, the dough in many times to knead, so that the dumpling skin strong and delicious.

3, remove the outer skin of the onion washed and drained and chopped, ginger chopped, pepper grain wash with cool water soaked for 10 minutes.

4, the lamb with a chopper directly into the meat, do not chop too fine, my family likes to eat textured dumpling filling, you can also use a meat grinder into the mud.

5, mutton stink is relatively large, pour out the puree plus pepper water, in a direction of non-stop stirring on the strength.

6, add the chopped onion and ginger into the mix.

7, add pepper and soy sauce, oyster sauce, chicken broth after mixing well, stirring in one direction, covered with plastic wrap refrigerated or placed a few minutes to taste spare.

8, add salt, cooked canola oil and mix well, let it sit for a while to taste, so that the lamb filling is more delicious, very flavorful.

9, the waking dough again more kneading, rolled into a long strip, divided into small doses flattened.

10: Roll out the dough into small dumpling skins with thick center and thin sides, and add the meat filling.

11: Form into dumplings.

12: Add half a pot of water to the pot and boil the dumplings over high heat, then gently stir the dumplings along the sides of the pot with a slotted spoon to prevent them from sticking to the bottom, cover the pot with a lid and bring to a boil, then add half a bowl of water to the pot when the water boils.

13, and then cover the pot to boil, so repeated twice, to be the belly of the dumplings rounded shiny can be fished out.