What vegetables are delicious when making dumplings with mutton?

Lamb has an excellent taste and is also a nutritious food that can nourish the body. There are many ways to eat mutton. Many people who like to eat mutton will choose to use mutton to make dumpling fillings and make dumplings. Of course, if you only use mutton to make dumplings, the taste will inevitably be monotonous. If you add some other ingredients, it will be completely different. So, what is the best combination with lamb to make dumplings?

1. Mutton and water chestnut dumplings

Main ingredients: 500 grams of mutton (fat and lean).

Auxiliary ingredients: 200 grams of water chestnuts, 200 grams of leeks, 20 grams of mushrooms (fresh mushrooms), and 10 grams of dried shrimps.

Seasoning: 15 grams of soy sauce, 3 grams of white sugar, 3 grams of pepper, 15 grams of sweet noodle sauce, 2 grams of MSG, 20 grams of cooking wine, 2 grams of sesame oil, and 4 grams of salt.

1. Wash and chop dried shrimps;

2. Wash and crush the water chestnuts;

3. Wash the mutton and cut into small cubes;

4. Wash, drain and chop the mushrooms;

5. Wash the chives, drain and mince;

6. Mix the dried shrimp, water chestnuts, mutton, mushrooms and chives;

7. Add soy sauce, sugar, pepper, sweet noodle sauce, MSG, cooking wine, sesame oil and salt and mix well. The dumpling filling is ready.

8. Wrap the filling into the dumpling skin and make dumplings;

9. Put the wrapped dumplings into boiling water and cook until done.

2. Carrot and Lamb Dumplings

Wash the mutton and put it into a meat grinder to grind it into minced meat. Grate the carrot into shreds and then chop it. Chop the onion and ginger and put them into the minced meat. , sprinkle a little pepper powder, put in soy sauce, add appropriate amount of oil and salt and mix evenly, add appropriate amount of water, salt and egg white to the flour, stir into snowflake shape, knead into dough, and let the sugar ferment for 20 minutes. Divide the dough fermented with sugar into small portions, roll it into skins, and make dumplings. Boil water in a pot, put dumplings in, and remove when dumplings are cooked through.

3. Coriander and Lamb Dumplings

Ingredients: 250g wheat flour, 250g lamb tenderloin, 100g coriander, 100g pork (fat)

Accessories: 150g eggs

Seasoning: 20g green onion, 10g ginger, 20g vegetable oil, 3g salt, 2g MSG, 5g soy sauce, 2g pepper, 5g sesame oil, 10g garlic (white skin), 5g vinegar

1. Wash and mash the scallion and ginger, add cooking wine and appropriate amount of water to extract the juice, which is the scallion and ginger water; chop the pork into fine pieces; wash and chop the coriander into fine pieces; chop the mutton into fine paste, add the scallion and ginger water and beat in one direction, then add the minced fat, salt, MSG, pepper, chopped coriander and eggs and mix well to make the filling.

2. Add a little salt and water to the dumpling flour, mix well, let it rest for 1 hour, make 60 dough balls, roll them into large thin skins, wrap them with mutton fillings, put them in boiling water and cook them. Serve with garlic juice (garlic juice is made by mixing garlic paste, soy sauce, vinegar, and sesame oil).