Main Ingredients

Lamb shank (3 fat and 7 lean) 250g Carrot 300g

Dumpling mix 300g Water 160g

Salt (for dumpling mix) 1/2 tsp

Side Ingredients

Scallion 50g Ginger 15g

Salt 1/2 tsp Pepper Water 3 tbsp

Soy Sauce 1tbsp 1 tbsp cooking wine

1 tbsp sesame oil (sesame oil) 1/2 tsp white pepper powder

Steps to make lamb and carrot dumplings

1.? Soak the lamb leg meat in water, repeat several times to get rid of the blood, then chop it into puree. Peppercorns 2 grams soaked in boiling water for 20 minutes, filtered water and spare.

2. Carrots after rubbing slightly chopped, frying pan put a tablespoon of oil, the carrots slightly fried broken. Mince the scallions and ginger and set aside

3. Stir the lamb with salt

4.? Add the filtered pepper water and stir the meat in one direction

5.? Add the soy sauce, cooking wine, and sesame oil in order, stirring in one direction at a time before adding the next seasoning

6.? Add the scallions, ginger and white pepper and mix well

7.? Add grated carrot and mix well (still mixing in one direction).

8.? Mix the meat mixture

9.? Add salt and water to the flour and knead with your hands to form a dough with three lights (basin light, hand light, surface light), cover with a wrung-out damp cloth or plastic wrap and let rise for a while

10. Roll out the dough into a long strip and cut (or pull) into small dosages of about 10 grams each

11.? Flatten the dough into a disk with thin edges and a slightly thicker center

12.? Wrap the dumplings in the meat mixture and make dumplings

13.? After the dumplings are wrapped. You can cook them directly. If you can't finish them all at once, you can send them to the freezer directly and freeze them in bags after the skin hardens

14.? Add water to a pot, bring to a boil over high heat, and pour in the wrapped dumplings. Once the dumplings are in the pot, use a spatula to gently push them down a few times so they don't stick to the pot. After the dumplings are in the pot, you must point the water and repeat the process 2~3 times, adjusting the amount of water according to the amount of dumplings cooked each time

15.? Use a slotted spoon to lift up the cooked dumplings, drain and plate

Tips

1 You can save time by interspersing the kneading of the dough with the mixing of the meat filling. Start kneading the dough after preparing the ingredients for the meat filling, and start making the meat filling while the dough is rising. This way, when the dough is ready and the meat filling is ready, you can roll out the dough and start wrapping.

2 Peppercorns soaked in boiling water as a meat stuffing to beat the water, because the spicy pepper can inhibit the stink of mutton. Adding white pepper also serves the same purpose.