Lamb and scallion dumplings

Main Ingredientsmain

Lamb 750g? Pork 250g? Flour 600g? 4 green onions for 3 persons

Supplementsothers

1 teaspoon salt? 1 small piece of ginger 1/2 tablespoon cooking wine? 1/2 tablespoon dark soy sauce? 1 teaspoon of sesame oil? 360 grams of water? 1 bowl of pepper water Olive oil 1 teaspoon 1 teaspoon of seasoning for dumpling filling

Lamb is warm in nature. Eating lamb regularly in winter can not only increase body heat to ward off the cold, but also increase digestive enzymes, protect the stomach lining, repair the gastric mucous membrane, help the spleen and stomach to digest, and play an anti-aging role. Tender and juicy lamb and scallion dumplings are made together.

How to Make Mutton and Onion Dumplings

Step by Step

1

The secret weapon in making dumpling fillings is peppercorn water, soak the peppercorns in boiling water ahead of time, and then cool them down and use them

Step by Step

2

Mutton fillings are made from lamb, so let the shopkeeper grind the mutton when you buy it, and then mix the mutton with the pork and the onion. Onion to the stranded inside, go home and save a lot of work, stirring in one direction on the tendon, while stirring while adding pepper water, so that the stuffing out of the juicy fresh and tender, there is no nasty

step

3

The minced ginger, cooking wine, seasoning, soy sauce, sesame oil, olive oil and salt, put into the stuffing, stirring evenly

step

step

3

The minced ginger, wine, seasoning, soy sauce, sesame oil, olive oil, and salt, put into the stuffing, mixing evenly

step

Make the filling

Step

5

Put water in the flour and form a dough

Step

6

Roll it into long strips and cut it into small squeezes

Step

7

Roll out the dough

This is the best way to make the dough. p>step

8

Pack the filling and make dumplings

step

9

Add water to the pot and add dumplings when the water boils, then pour in the cold water twice in the middle, and then pull out the dumplings when they are done.