Mutton leek jiaozi
Ingredients
Onion salt
Leek soy sauce
Mutton vegetable oil
Pepper and egg
Thirteen spices of chicken essence
Ginger carrot
Steps of mutton jiaozi
1. Chop the mutton into stuffing, pour in soy sauce and stir well.
2. Heat anise pepper in vegetable oil, pour it into mutton stuffing and stir well, then add salt, chicken essence, thirteen spices and pepper water and stir well (be sure to stir clockwise).
3. Add chopped onion, ginger, carrot and leek in turn and mix well. Add 1-2 eggs according to the wet and dry conditions of the dumpling stuffing and mix well.
4. Add water to the flour to form dough, cut it into long strips (preferably 2 hours in advance), cut it into small pieces, flatten it, roll it into a circle, and wrap it in dumplings.
5. Boil the water in the pot and put it into jiaozi. After the water boils, order cold water three times, and it will be OK.
Mutton dumplings
Mutton jiaozi is stuffed with radish, which is cool and sweet, has the effect of digestion, heat and detoxification, and is a perfect match with mutton
foodstuff
Main ingredient mutton 500g pork 200g carrot 500g auxiliary material pepper 20 onion ginger peanut oil 3 spoonfuls sesame oil salt soy sauce.
step
1. The mutton is soaked in clear water for a period of time to soak out the blood.
2. After rinsing, cut into small pieces.
3. The ratio of pork to mutton is 3:7, and the small pieces of fat and lean pork and mutton are put together in a meat grinder and ground into meat stuffing.
4. Soak a small amount of pepper in boiling water, cool and skim off the pepper, leaving only pepper water.
5. Beat the water in half a bowl of pepper into the meat stuffing for 5-6 times, and draw water while stirring.
Add light soy sauce, salt, a teaspoon of sesame oil and three tablespoons of oil into the beaten meat stuffing and stir well.
Step 6 clean carrots
Step 7 cut into silk
8. After chopping, squeeze out the excess water by hand and put it with the meat stuffing.
Chop onion and ginger, pour them into the meat stuffing, and stir well together.
9. The ratio of flour to water is 2: 1, and the water is poured into the flour for many times to form a soft dough. After waking up for half an hour, the flour is kneaded, the dosage is added and the skin is rolled.
10. Stuffing
1 1. Boil the water and cook jiaozi.
Tips
According to your own taste, you can add a small amount of pork to the mutton and mince it together. Pork is oily, which can make the meat stuffing more delicious. Of course, you can also use pure mutton if you like the taste of mutton. You can put more pork if you don't like the taste of mutton. We will follow the ratio of seven points for mutton and three points for pork.
Adding a small amount of pepper water to the meat stuffing can remove the smell of mutton and make the meat stuffing more delicious. The prepared jiaozi has soup ~ ~
Radish is cold and mutton is warm, which is just neutral, so it won't get angry in summer.
After the radish is chopped, squeeze out some water by hand, otherwise the good meat stuffing will be too thin to wrap.
Mutton celery dumplings
Ingredients
Mutton (moderate amount) celery (moderate amount)
seasoning
Onion (right amount) ginger (right amount) soy sauce (right amount) oyster sauce (right amount) delicious fresh pepper powder (right amount) spiced powder (right amount) salt (right amount)
cookware
saucepan
1 Mix with stuffing and chop mutton into stuffing.
2 put it in a bowl, mince the onion and ginger and put it in the mutton stuffing.
Add three spoonfuls of soy sauce, one spoonful of delicious, one spoonful of oyster sauce, one spoonful of pepper powder, one spoonful of spiced powder, two spoonfuls of salt and two spoonfuls of peanut oil.
4 twist hard.
5 Wash and chop celery and put it in gauze to wring the water.
6 put into the mutton stuffing and stir well.
7 add water to flour.
8. Make dough and knead it again after 10 minutes.
9. Knead a good preparation under the surface.
10 Roll into dumpling skin.
1 1 wrapped.
12 and then cook in the pot.