It is best to make dumplings with mutton and carrots. The specific method is as follows:

Ingredients: 1000 grams of lamb leg, 1 carrot, 1 green onion, 1 piece of ginger, 15 grams of Sichuan peppercorns, 5 grams of pepper, 2 tablespoons of dark soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of salt, appropriate amount of oil, and appropriate amount of sesame oil.

1. Wash the mutton leg meat, put it into clean water, add 2 spoons of cooking wine, and soak it for 2 hours to soak out the blood inside the mutton.

2. Wash the mutton again, cut it into small pieces, and grind it into mince in a meat grinder.

3. Put 15 grams of Sichuan peppercorns into a bowl 1 hour in advance, add half a bowl of warm water, soak the Sichuan peppercorns water, use a strainer to filter out the Sichuan peppercorns, pour the Sichuan peppercorns water into the meat filling, and use Mix well with chopsticks. Then add dark soy sauce and continue to stir evenly.

4. Shred the carrots and then mince them; mince the onions and mince the ginger.

5. Add 2 tablespoons of salt, sesame oil, and stir vigorously in one direction with chopsticks, so that the fillings form into a ball after the dumplings are cooked and do not dry out or fall apart.

6. Knead the dough, roll out the dough, and make dumplings.

7. When cooking dumplings, put 1 tablespoon of salt in the pot after the water boils. The cooked dumplings will not stick to each other and the dumpling wrappers will not break easily.