How to Make Mutton, Scallion and Carrot Dumpling Stuffing
Ingredients
Flour
Measured Mutton
Measured Carrot
Measured Green Onion
Measured Ginger
Measured Pepper
Measured Peanut Oil
Measured Cooking Wine
Measured Soy Sauce
Measured Fragrance Oil
Soy sauce moderate amount
Pepper moderate amount
Salt moderate amount
Chicken essence moderate amount
Methods/Steps
1
Take 600g of flour and pour it into a basin.
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2
Add a little salt, mix with cool water to form a dough, and let it stand for a while.
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3
Take out the lamb in advance and defrost, peel and wash the carrots.
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4
The thawed lamb is diced with a knife, and then chopped delicately.
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5
Add the pepper water in batches and continue chopping until the pepper water is absorbed by the lamb.
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6
Slice the carrots and slosh them in hot water.
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7
Cut the carrots into mince.
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Minute the green onion and ginger.
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Add the cooking wine, soy sauce, flavored soy sauce, pepper and minced ginger to the lamb and mix well.
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Add the carrots and chopped green onions.
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Finally, add peanut oil, sesame oil, salt and chicken essence to taste and mix well.
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Place the dough on the board, knead it slightly and roll it into long strips.
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Divide the dough into small dosage forms and roll them out into dumpling skins.
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Wrap the dumplings the way you like. Now it's time to show what you can do. Add as much filling as you can to create a thin skin with a large filling.
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Pour enough water into a pot, bring it to a boil, and then drop in the dumplings.
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When the pot comes to a boil again, pour in the water once, repeat this step 3 times, and then the dumplings will swell up and float to the surface, which means they are ready!
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Serve the dumplings. Please click on the picture to enter the description
Prepare the sauce for dipping
The dumplings are ready to be served.