How to make mutton and carrot dumplings How to make mutton dumplings, a must-have for the Chinese Ne

Dumplings are eaten by every household during the Chinese New Year. Pork and mutton are hanging all over the window. I prefer to eat mutton and carrot flavored dumplings. Today I will detail the steps for making mutton and carrot dumplings.

How to make mutton and carrot dumplings How to make mutton dumplings, a must-have for the Chinese New Year < /p>

Ingredients:

250g flour, carrots, mutton, 125g water, pepper, star anise, orange peel, green onions, ginger, allspice, salt.

How to make mutton and carrot dumplings. How to make mutton dumplings, a must-have for the Chinese New Year

First make the dough. Take 250g flour.
Take 125g of water at 30 degrees.
Pour all 125g of water into the flour.
Use chopsticks to stir the flour into a fluffy form without any dry powder.
Then knead the dough with your hands
First knead the flour into a rough dough.
Knead the dough repeatedly with your hands to form a uniform and shiny dough.
Wrap the dough with a damp cloth and let it rest for 30 minutes.
To make pepper, star anise and orange peel water: add 1 star anise, a few peppercorns and an appropriate amount of orange peel to an appropriate amount of water.
Turn on high heat and simmer for 15 minutes until fragrant.
Cool the pepper, star anise and orange peel water at room temperature.
Take out the spices and reserve the pepper, star anise and orange peel water.
To make mutton stuffing: take 400 grams of mutton hind leg meat and wash it with water.
Cut the lamb into small slices.
Chop small pieces of mutton into mutton puree with a knife.
Pour the water from the pepper, star anise and orange peel onto the mutton paste several times.
Use a knife to continue chopping the mutton, allowing the pepper, star anise, and orange peel water to be fully absorbed and the mutton to be chewy.
Wash the onion and ginger and cut into pieces.
Add green onion and ginger foam to the mutton and continue to chop with a knife.
Use a knife to chop the onion and ginger until they blend with the mutton.
Add appropriate amount of salt to the mutton.
Sprinkle an appropriate amount of pepper.
Use a knife to chop the mutton and let the seasoning blend with the mutton.
Chop the mutton filling and set aside.
Next make the carrot filling: wash two carrots.
Peel.
Tear carrots into shreds.
Cut the carrots into pieces.
Carrot foam wrapped in gauze.
Squeeze the juice from the carrots.
To make mutton and carrot dumpling filling: add the squeezed carrot paste to the mutton filling.
Mix the carrot and mutton filling with your hands.
Add carrot juice to the carrot and mutton stuffing.
Mix well with your hands.
The carrot juice is absorbed by the lamb.
Put oil in a pan, add Sichuan peppercorns and stir-fry until fragrant to obtain Sichuan peppercorn oil.
After the pepper oil cools down slightly, add it to the carrot and mutton stuffing.
Mix it well with your hands to prepare the filling of mutton and carrot dumplings.
Making dumpling wrappers: Knead the dough evenly again after waking up.
Use a knife to cut into equal parts.
Take a portion and roll it into a long strip.
Cut into pieces.
Sprinkle a little flour onto the dough.
Roll the dough so that it is coated with flour.
Take a dose and cut it with a knifeWith the mouth facing up, make a round shape.
Squeeze the flat agent.
The flattened material becomes a round shape.
Everything is broken.
Roll out the dough into round dumpling wrappers.
The size of the dumpling skin is about 7cm in diameter.
The dumpling wrappers I rolled out.
Put mutton and carrot dumpling fillings into the dumpling wrapper.
Fold the dumpling wrapper in half and pinch the edges of the dumpling wrapper tightly.
Pinch the dumpling skin into a crescent shape.
Pinch the dumpling twice with the thumb and index finger of both hands, making the palms hollow.
Use four fingers to form a dumpling.
The delicious mutton and carrot dumplings are ready.
Finally cook the dumplings. Put water in the pot, bring to a boil, and add dumplings.
Use a slotted spoon to push the dumplings to prevent them from sticking to the bottom.
Cover and cook for 20 seconds.
At this moment, the dumplings are showing signs of rising.
Use a slotted spoon to gently push the dumplings to prevent them from sticking to the bottom.
Cover the lid, wait for the water to boil, and add a little cold water.
Open the lid of the pot, boil until the water boils, then add a little cold water.
Let the water boil again, the mutton and carrot dumplings are cooked and ready to eat.