Warming and nourishing mutton dumplings
Overview
How to cook Warming and nourishing mutton dumplings at home
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Ingredients
Steps
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Raw materials
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Wash the mutton and chop it into pieces. Add egg white to the minced mutton stuffing, season with salt and pepper, minced ginger, allspice, and peppercorn oil. Grind evenly and grind for 20 minutes. If you don’t want to chop it yourself, you can just ask the store to mince it when you buy it from outside, but I think the meat filling tastes better when you chop it yourself. The hand-chopped meat filling is delicious
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Cut the onions and chop them into small pieces. There is no other way but to hold back the tears and chop the onions. If you have swimming goggles at home, maybe you won’t shed tears if you wear them!
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Add appropriate amount of warm water to the flour or make a dough, which should be slightly soft. Soften into a smooth dough, cover with plastic wrap and let rest for 30 minutes.
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Mix the chopped onions and marinated lamb evenly, adding some salt.
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Place the risen dough on the chopping board and knead it again
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Cut the dough in half.
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Shape into long strips
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Cut into small pieces of even size
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Use a rolling pin to roll the dough into a thin and even thickness
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The wrapped dumplings are placed on a clean chopping board
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After the water boils, add the dumplings. Immediately after the dumplings are put out of the pot, gently push them with a spoon so that the dough of the dumplings does not stick to the bottom of the pot.
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After boiling the dumplings over high heat, cook over low heat. No need to add cold water in the middle. Cook until the inside of the dumplings is full of air and the belly of the dumplings is bulging. At this time, the dumplings are almost ready. After cooking for 1 to 2 minutes, the dumplings are ready to be taken out of the pan!
