Mutton and green radish stuffed dumplings

Overview

If you don’t bring dumpling bowls during the Winter Solstice, your ears will freeze off and no one will care...

I like to buy lamb legs with bones. You can make dumplings by removing the meat, and the bones can also be used to make soup. It is best to have a slightly fatter lamb leg, defrost and cut into strips
Put into meat grinder
Wash the green radish and green onions and set aside
You don’t have to chop the green onions this way
Spare
Put ginger and green onion into stuffing
Add pepper powder, salt, cooking wine, light soy sauce and MSG and mix well
Grate the radish into small strips
Grated radish
Boil the water in the pot, blanch the radish for a while and take it out
Let cool and squeeze out the water
Add a radish to the meat filling. Pinch off the excess water from the radish that has been blanched in boiling water, but do not pinch it too dry. Put it into the filling
Mix well
Start making dumplings, fill them with appropriate amount of filling and pinch both sides of the dough tightly. Made 288 dumplings in 2 hours and 40 minutes
Let me boast that I am good at making dumplings. Every time I make more dumplings, I put them in the freezer. If I don’t want to cook, I can just cook the dumplings and eat them. It saves trouble
Boil the dumplings under water. Remember to add cold water 3 times in the middle of cooking the dumplings. The dumplings are ready when they are round and round