Carrot and mutton dumplings

Overview

It's carrot harvest season now, so I bought some local baby carrots when I went to the morning market. I made carrot and mutton dumplings for my son at noon. The photo was taken freshly served on a plate, steaming hot. . . . . .

Tags

• staple food
• home cooking
• dumpling noodles
• egg
• fresh soy sauce
• mutton
• olive oil
• onions
• sesame oil
• zanthoxylum bungeanum powder
• carrot
• ginger
• salt
• water

Ingredients

Steps

1. 1 Take appropriate amount of flour.

   

2. 2 Add water and knead the dough.

   

3. 3 Mince the lamb.

   

4. 4 Chop green onions and ginger and chop into mutton.

   

5. 5 Chop into puree.

   

6. 6 First chop the carrots into shreds.

   

7. 7 Mince.

   

8. 8 Mix with the chopped mutton and chop evenly.

   

9. 9 Put it in a bowl and beat an egg first.

   

10. 10 Add in the taste, olive oil, sesame oil, salt, and seasoning powder in sequence. Stir well. The dumpling filling is ready.

    

11. 11 Cut the dough into four pieces with a knife.

    

12. 12 Stretch the noodles into a long and uniform round shape, about 1.5 cm in diameter. Cut into one centimeter lengths. Cylindrical "machine"

    

13. 13 Rush into dumpling slices.

    

14. 14 Making dumplings

    

15. 15 Rows of dumplings.

    

16. 16 Use a boiling pot and fill it with two-thirds of the water. After it boils, add the dumplings. Don't put too much, otherwise the dumplings will break easily. Use a wooden spatula to gently dig into the bottom of the pot to prevent the dumplings from sticking to the bottom of the pot. After about 15 minutes of cooking, the dumplings will be cooked.