Extraordinarily delicious mutton and radish dumplings

Overview

Special reminder: You must use Sichuan peppercorn water and Sichuan peppercorn oil to make this type of dumplings. The instructions for these two seasonings are listed below. Everyone, pay attention, (Bala bala o(>﹏

Tags

• staple food
• home cooking
• flour
• green onions
• lamb stuffing
• msg
• refined salt
• white radish
• zanthoxylum bungeanum
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 A large fat white radish, peeled and set aside

   

2. 2 Grate it into thin strips and cook it in a pot. (Gurgling (ˉ▽￣~)

   

3. 3 After the shredded radish is cooked, take it out and squeeze out the water. Then use a knife to chop it vigorously. You can chop it a little or a few times, as you like. (Because I’m lazy, I just chopped it up a few times)

   

4. 4 To make peppercorn water: put a small handful of peppercorns into a bowl, and then pour it with boiling water. It's cruel, right? Yes, this is what you want. The water won't taste unless it is boiling. (You need about 400g of water)

   

5. 5 You can soak the peppercorns in water for a while. When the water cools down, just pick out the peppercorns and throw them away for later use.

   

6. 6 I heard that green onions are very expensive recently? Okay, just use one, save it if you can. Chop into small pieces and set aside

   

7. 7 Pepper oil: Put cooking oil in a pot and add peppercorns. When the oil is hot, the aroma of pepper comes out. Let cool and set aside. (The pepper oil demonstrated here is a bit too much, haha, I used four-fifths of it to squeeze out the pepper oil), also remove the peppercorns

   

8. 8 After the mutton stuffing is ready, use chopsticks to stir it in one direction (one direction, one direction, one direction, say important things three times). The peppercorn water needs to be added to the meat filling at least ten times here, and before adding the peppercorn water each time, make sure that the previous peppercorn water is completely absorbed by the mutton. This is very important to remember.

   

9. 9 When all your pepper water is added, you will find that the mutton is almost half liquid. Don’t worry, we are going to add the chopped white radish at this time. Stir, stir. (It’s still the same direction), after mixing well, we add the pepper oil, not too much, 2 or 3 tablespoons is enough. Stir, stir. Mix well and then add refined salt, monosodium glutamate, sesame oil, and first-grade fresh soy sauce in sequence. Stir, stir. (Everyone must remember that from the beginning of the filling preparation, the direction of our mixing must always be consistent, so that the meat filling will not fall apart and will be elastic when eaten)

   

10. 10 Hee hee, I forgot to mention it. Before making the stuffing, I mixed the noodles and set them aside to eat. After so long, they were ready.

    

11. 11 Everyone must know the next step, rolling out the dough, filling the stuffing, and cooking the dumplings. The dumplings are cooked, try them now, they will make you unable to stop eating them.