Lamb and carrot dumplings recipe

As people's living conditions have improved, they have begun to pay attention to health preservation. However, many people have great misunderstandings about health preservation. Health preservation is not about taking health care medicine, or spending money on maintenance. Keeping in good health is a state of mind that requires you to start from the most basic aspects of life, such as diet. Well, now let me introduce how to cook lamb and carrot dumplings.

1.121 Prepare 125 grams of clean water (use warm water of about 30 degrees in winter)

2.212 dough making process: Put 250 grams of flour in the dough bowl

3.1 Use chopsticks to mix the flour and warm water thoroughly to form grape-shaped snowflake dough.

4.2 Pour all the warm water into the flour (Secret 1: Pour all the water into the flour and stir, the flour will have the same water absorption, and the dumpling skin will be elastic and not easy to break)

5. Knead all the dough together with your hands.

6. Form a dough with a rough surface

7.12 Knead the dough repeatedly with your hands

8.21 Form a smooth dough, cover with a damp cloth and set aside.

9.12121 Cook over high heat for 15 minutes until all the spices are fragrant.

10.21212 Cooking pepper, star anise and orange peel water: Put an appropriate amount of water in the pot, add 1 star anise, a few peppercorns, and an appropriate amount of orange peel.

11. Turn off the heat and let the spices soak in the water until the water temperature cools down.

12. Drain the spices and impurities, leaving the pepper, star anise and orange peel water

13.121 Cut the lamb hind leg into small thin slices with a knife

14.212 Preparation and seasoning of mutton stuffing: Prepare 400 grams of mutton hind leg meat and wash the surface impurities with clean water (Secret 3: It is best to choose mutton hind leg meat, which is fat and lean, and the finished meat stuffing is not dry and dry)

15.1 Pour the boiled pepper, star anise and orange peel water on the minced mutton in batches

16.2 Use a knife to chop the minced mutton (Secret 4: The minced meat must be chopped with a knife, which will not damage the fibrous tissue of the mutton and make the minced meat fragrant)

17.12 Use a knife to chop the minced mutton and the spice water evenly, so that the minced meat can fully absorb the spice water and become gelatinous and chewy.

18.21 Cut the scallions into chopped green onions and mince the ginger (Secret 5: Lamb stuffing must be paired with scallions and ginger to remove the fishy smell of lamb)

19.1 Chop the onion and ginger until they become small

20.2 Put the chopped green onion and ginger on the minced mutton and chop it with a knife.

21. Sprinkle appropriate amount of salt on the minced meat according to your taste

22. Sprinkle in an appropriate amount of five-spice powder (Secret 6: In addition to salt and five-spice powder, do not add any other seasonings such as soy sauce to the mutton filling. Too much seasoning will destroy the freshness of the mutton)

23. Use a knife to chop the minced meat and seasonings evenly.

24. Put the chopped mutton filling in a large bowl and set aside

25. Making carrot stuffing: Prepare two carrots and wash them with clean water to remove the dirt on the surface.

26. Use a scraper to scrape off the skin

27.12 Use a grater to grate the peeled carrots into thin strips

28.21 Use a knife to chop the carrot into small pieces.

29. Put the chopped carrot on a clean scouring pad, and wrap the chopped carrot in the scouring pad by holding the four corners.

30. Squeeze out the carrot juice by hand and set aside

31. Preparation process of mutton and carrot stuffing: squeeze out the carrot shreds and put them in the bowl with mutton stuffing.

32. Mix the mutton filling and carrot shreds evenly with your hands

33.1 Mix the carrot juice and fillings evenly with your hands

34.2 Pour the squeezed carrot juice into the stuffing (Secret 7: Putting the squeezed carrot juice into the meat stuffing can add moisture to the meat stuffing and prevent the taste from being dry and woody; at the same time, carrot juice is rich in carotene, as well as vitamins B1, B2, C, D, E, K, folic acid, calcium and dietary fiber, etc.)

35. Allow the filling to fully absorb the carrot juice

36. Put a small amount of cooking oil in a wok, add a few peppercorns and fry until fragrant. This is peppercorn oil.

37. Pour the fried pepper oil into the stuffing (Secret 8: Pepper oil can add flavor to the meat stuffing and remove the fishy smell)

38. Use your hands to mix the pepper oil and stuffing evenly, and the meat stuffing is ready.

39. The process of making dough: Sprinkle a little dough on the chopping board, and place the sugared dough on the chopping board

40. Cut into equal portions with a knife

41. Take one half of the dough, press your palms on it, and rub it hard to both sides until it becomes a long and thin strip of uniform thickness.

42. Hold the noodles in your left hand and the knife in your right hand, and cut the noodles into small pieces of appropriate size.

43. Grab some flour with your hands and sprinkle it on the dough

44. Gently press the palm of your hand on the dough and roll it back and forth to make the surface of the dough evenly covered with a layer of dry flour.

45. How to make dumpling wrappers: Take a piece of dumpling wrapper, place the cut side facing up, and gently pinch the dumpling wrapper with your right thumb and index finger, rotating it and pinching it into a round shape.

46. ​​Dough with a slightly rounded cut

47. Use your palm to press the round dough into a round cake shape

48. Repeat the above steps to press all the dough into pancakes.

49. Take a round dough, hold one end of the dough with your left hand, press the rolling pin under your palm with your right hand, and gently push it forward and pull it back.

50. Roll the dough into round dumpling wrappers with a diameter of about 7 cm.

51. Repeat the above steps to roll all the dough into dumpling skins.

52. How to wrap dumplings: Open your left hand, take a piece of dumpling wrapper and place it on the remaining four fingers of your left hand except the thumb, and put the filling in the middle of the dumpling wrapper.

53. Fold the dumpling wrapper in half with your right hand, and pinch the edges of the dumpling wrapper tightly.

54.Pinch the dumplings into a crescent shape

55. Place one side of the crescent-shaped dumpling in the base of your left hand, hold the other side of the crescent-shaped dumpling with your right hand, and cross your fingers.

56. Squeeze your hands together to make dumplings

57. Repeat the above steps to wrap all the dumpling skins with fillings and shape them into dumplings.

58. How to cook dumplings: Take a medium-sized pot, put in a suitable amount of water and bring to a boil, hold the dumplings in your hands and put them into the pot.

59. Don’t put too many dumplings in the pot at one time, just enough for one plate.

60. Cover the pot and cook for about 20 seconds.

61. Open the lid and you can see the dumplings are slightly floating

62. Use a wooden spatula to dig deep into the bottom of the pot and stir gently to make the dumplings float up and not stick to the bottom of the pot.

63. Cover the pot, cook until the water boils, add a little cold water

64. Do not cover the pot, cook until the water boils, then add a little cold water

Sometimes during family gatherings, relatives always complain that I can’t cook and everyone can’t enjoy the food. Don’t worry now, just follow the steps above and learn how to make lamb and carrot dumplings.