Lamb dumplings in sour soup

[Boiled Sichuan peppercorn water] Add 50 grams of washed Sichuan peppercorns to the boiling water, simmer over low heat to get out the Sichuan peppercorns flavor, filter out the Sichuan peppercorns, and let the Sichuan peppercorns water cool naturally for later use.

[Ingredients] Shred green onions and slice ginger.

[Onion and Ginger Oil] Add shredded onion and ginger slices into cold oil, fry slowly over low heat until the onion and ginger become dry, yellow, and fragrant, then turn off the heat and remove the onion and ginger. Let the onion and ginger oil cool naturally for later use (if you make too much, you can seal it and store it. It will be very fragrant when eating noodles, mixing dishes, and stuffings).

[Add the stuffing] Wash and stir (or chop) a pound of mutton leg meat into mutton stuffing (remove the tendons), add 1 tablespoon of salt and 2 tablespoons of it for a very fresh taste.

Add the cooled peppercorn water into the mutton stuffing in small amounts and several times (1 pound of meat and half a pound of water, so that the meat filling will be easy to juice), stir in one direction with your hands (gloves can be worn), and beat vigorously (to make the meat filling elastic). Then let it sit for a while to allow the mutton stuffing to fully absorb the pepper water.

According to personal taste, pour in an appropriate amount of scallion and ginger oil and mix it thoroughly with your hands to increase the flavor and lock in the moisture (the lamb leg meat here is relatively lean, so add a little more scallion and ginger oil, and there is no need to add minced scallion and ginger).

Add an appropriate amount of chopped green onion and 1 chopped carrot (blanch it in boiling water in advance, squeeze out the water and then chop or stir into pieces), and mix evenly with your hands.

The delicious mutton and carrot stuffing is ready.

[Kneading dough] 400 grams of snowflake powder, add 2 grams of salt, add 200 grams of water in small amounts and several times, and knead into a dough. First knead the dough for 15 minutes and knead it until it is smooth; then knead it for another 15 minutes and then knead it until it is smooth; and finally knead it for 40 minutes until the dough is smooth and chewy.

[Making Dumplings] According to personal habits, roll the dough into a long strip and divide it into equal portions.

Roll out the dough into dumpling wrappers and make a total of 80 small Yuanbao dumplings (the dough made in this way is flexible and non-sticky, and you don’t need to sprinkle flour on the wrappers. The cooked dumpling wrappers will be translucent and the soup will be clear).

Bring the water to a boil and stir the dumplings a few times to avoid scratching the bottom. Cover the lid and cook the dumplings over medium heat. After the water boils, add half a bowl of cold water. Cover and boil again. Repeat 3 times. When the dumpling skin becomes translucent and floats, it will be done (about 5 minutes, the specific time depends on the strength of your home).

[Sour Soup] 1 spoon of salt, 1 spoon of very fresh flavor, 2 spoons of balsamic vinegar, 1 spoon of chili oil, a little sesame oil and crushed pepper, then add an appropriate amount of shrimp skin, chives, and coriander stalks, and pour the dumpling soup into a sour soup (adjust the ingredients and dosage according to personal taste).

Take out the dumplings and put them into the sour soup, sprinkle with coriander leaves, and you have a fragrant bowl of mutton dumplings in sour soup😊~

[Details] Delicious and delicious, with soupy and sour soup mutton dumplings in the filling~

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