Mutton and scallion dumplings(yang rou da cong jiao zi )

Mutton and scallion dumplings

Introduction:

"Winter is to tonic, especially in the winter solstice day, many people have the habit of stewing. What kind of meat is the biggest tonic in winter? Of course, it's mutton and dog meat. If we don't eat dog meat, let's eat mutton. The combination of mutton and scallion can be said to complement each other, with the same properties of warm, tonic ingredients. Scallions cover up the smell of mutton, make mutton more delicious, absorb enough of mutton delicious scallions, exude an attractive fragrance. This is a dumpling you must try. "

Production steps:

Step 1: raw material drawing.

Step 2: mince mutton and pork, mince the same minced meat, add ginger and scallion, mix and chop a few times.

Step 3: chop the chopped scallion with minced meat.

Step 4: put it into the container, add all the seasonings and stir together.

Step 5: knead the flour with water, wrap it with plastic wrap and wake up for 10 minutes. The dough is separated and rolled into a thin and uniform skin.

Step 6: wrap it into your favorite shape and cook it.

Materials required:

Hind leg meat: 500g

Refined pork: 200g

Flour: 1.5 rice bowl

Scallion: one tree

Jiang: one piece

Chives: Four

Salt: 1.5 teaspoons

Soy sauce: 1 tbsp

Soy sauce: 1 / 3 tbsp

Cooking oil: 1 tbsp

Cooking wine: 1 tbsp

Black pepper: one teaspoon

Chicken essence: 1 / 3 teaspoon

Note: 1, mutton and beef because there are too many lean meat, simple dumpling is easier to use, so it should be properly matched with some pork, so it tastes plump and delicious, and fresh and juicy. 2. I like to put a little cumin powder in my hometown to make this dumpling filling. But I didn't put it, for fear of covering up the delicious mutton. You can try both if you like.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: Original

Chinese PinYin : Yang Rou Da Cong Jiao Zi