Lamb and radish dumplings
Inputs used: medium gluten flour, 250 grams of lamb filling, 1/2 green radish
Seasoning: salt, soy sauce, soy sauce, cooking wine, vegetable oil, green onion, ginger, pepper, white pepper
Steps:
Steps:
Step one: medium gluten flour, add a pinch of salt and cold water and make a dough of medium-softness.
The second step is to add a pinch of pepper to a small bowl. Heat the oil in a frying pan until lightly smoking, then pour over the seasonings, stir well, and let cool.
Step 3: Add 1 tablespoon each of soy sauce and dark soy sauce, 2 tablespoons of cooking wine, and minced green onion and ginger to the lamb mixture and mix well, beat in some water in three batches, and then add half the amount of oil in a small bowl and mix well to marinate for a while. The amount of green onion and ginger should be slightly more than other fillings.
The fourth step is to scrape off the skin of the green radish and rub it into fine julienne strips with a julienne peeler, paying attention to the back of the peeler so that it doesn't rub into your hands.
The fifth step is to boil a pot of water and put the radish into the blanch for half a minute, control the water and fish out of the cold water again.
Sixth step, find a piece of clean gauze, put the shredded radish into the gauze, clutching the water of the shredded radish.
Step 7: Chop the radish shreds a few times, add them to the lamb filling, add salt and the rest of the oil in a small bowl, and mix well again.
Step 8: Roll the dough into long strips, cut into small pieces and roll into dumpling skins, and wrap the dumplings according to your own custom.
Step 9: Boil water in a pot, add a pinch of salt to the water, add the dumplings and cook them, adding cold water three times during the cooking process, and then cook until the dumplings are noticeably bigger and float in the water.
Cooking tips:
1. Add a little salt to the dough to make the dumpling skins more resilient and less prone to breaking.
2, mutton filled dumplings, scallions and ginger, cooking wine should be slightly more, pepper powder and white pepper has a good effect of removing the stink, will be dialed with hot oil, mutton filling more fragrant.
3, on the radish whether to blanch, I am accustomed to blanching, because the radish itself has a little spicy flavor, blanching squeeze out the water can also remove the spicy flavor. Of course you don't mind, you can also add salt to kill the water.
4, boiled dumplings in the water, you can also add a little salt, so as to avoid dumplings sticky.