Mutton and carrot dumplings
Overview
Mutton meat is tender, easy to digest, high in protein, low in fat, and contains more phospholipids. It has less fat and less cholesterol than pork and beef. It is one of the delicacies to prevent cold and warm in winter. Mutton is warm in nature and sweet in taste. It can be used as both a dietary supplement and a dietary therapy. It is an excellent food for strengthening and dispelling diseases. It has the effects of nourishing qi and replenishing deficiency, warming the middle and lower parts of the body, nourishing the kidneys and strengthening yang, building muscle and strengthening strength, and resisting wind and cold. Carrots can provide abundant vitamin A, which can promote normal growth and reproduction of the body, maintain epithelial tissue, prevent respiratory tract infections, maintain normal vision, and treat night blindness and xerophthalmia. At the same time, it can also enhance human immunity and anti-cancer effects. Eating mutton and carrots together will make the mutton more delicious, and the carrots will absorb the gravy and become more delicious.
Tags
Ingredients
Steps
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Wash and chop the mutton
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Add onion, ginger, salt, dark soy sauce, light soy sauce, pepper powder, cooking oil and a little MSG, stir well and marinate
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Peel and chop carrots and set aside
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Mix flour with appropriate amount of water to form a dough of moderate hardness and let it rest for 20 minutes
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Stir the marinated mutton and chopped carrots evenly (if you put enough seasonings before marinating the meat, you can no longer add it or add it as appropriate)
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Take a portion of the dough and roll it into a long strip, then break it into small balls of even size
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Roll out the dumpling wrappers one by one and set aside
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Take a dumpling wrapper, place it in the palm of your hand, put an appropriate amount of filling and pinch it tightly
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Make all the dumplings in sequence
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Add water to the pot and bring to a boil, then add the dumplings and cook
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Finished product pictures
