2. The amount of water you add to the filling is most important. To beat the filling while adding water. The finer the chopped onion and ginger, the better, add in the meat, seasonings one by one into the filling, and beat for a while, the more sticky the filling out of the dumplings, the more tasty soup.
3. Introducing you to the side dishes with cumin, eat a little bit of lamb no stink, very fragrant. If you are not used to eating, you can use winter melon, Xun melon and lamb with the filling, the flavor is very fresh.
4. In addition, the filling for lamb dumplings should not be too thin. You can add more vegetables, but you must not use all lean mutton. Mutton dumplings
The flavor characteristics of dumplings are mainly reflected in their filling, so the quality and taste of dumplings will be directly affected by how well the filling is prepared. The key to making dumplings with different flavors is to master the preparation of various fillings.
Mutton filling
Raw materials: 500 grams of net mutton, 250 grams of leeks, 50 grams of ginger, 50 grams of green onions, 5 grams of peppercorns, 2 eggs, 5 grams of salt, 3 grams of pepper, 15 grams of cooking wine, 20 grams of soy sauce, 25 grams of sesame oil, 25 grams of peanut oil.
Method:
1, lamb washed and chopped into fine grains; leek washed and finely chopped; peppercorns with boiling water into peppercorn water.
2, minced lamb with minced ginger, minced scallions, salt, pepper, cooking wine, soy sauce, pepper water, egg mixture, and then add sesame oil, peanut oil and mix well, and finally add leeks and evenly into the end.
Note:
1, the muck of mutton is heavy, so it must be added to the pepper water in order to remove the muck, but also should increase the amount of ginger.
2, chives should be added last. If there is no leek, can also use celery, parsley instead.