Mutton and carrot dumplings(yang rou hu luo bo shui jiao )

Mutton and carrot dumplings

Introduction:

"Do you have any children who don't like meat? No, That's very lucky of you. It's so easy to worry about. You don't have to rack your brains to make the children eat some meat. My baby is not very fond of eating meat since childhood. In order to let the children eat some meat, I don't worry less. The child's aunt sent a hind leg of a sheep from Ningxia. As soon as I saw the origin, I knew it was a good thing. Try every means to make up for the children. Mutton can resist the wind and cold, but also can supplement the body, the most suitable for winter consumption. Although it's spring now, it's still quite cold. In order to let the children eat more meat and warm it properly, I frozen the whole meat on the hind legs of the sheep, and divided a small bag of half a catty each time to prepare different vegetables for filling. This time it's filled with mutton and carrot. The child finished eating and said, "Mom, return this stuffing next time. Don't change it." I'm glad that the child has no aversion, which proves that the meat in the dumplings is acceptable. "

Production steps:

Step 1: soak mutton leg in water, repeat several times, remove blood, chop into meat mud. Soak 2 g prickly ash in boiling water for 20 minutes, drain and set aside.

Step 2: chop the carrots slightly after shredding, add 1 tbsp oil to the frying pan, and fry the carrots slightly. Cut shallots and ginger into small pieces and set aside.

Step 3: add salt to mutton and stir slightly.

Step 4: add the filtered pepper water in several times, and stir the meat in one direction.

Step 5: add soy sauce, cooking wine and sesame oil in order. Stir in one direction each time, and then add the next seasoning.

Step 6: add scallion, ginger and white pepper and mix well.

Step 7: add chopped carrots and mix well (still in one direction).

Step 8: mixed meat.

Step 9: add salt and water to the flour, knead it into three smooth dough (basin smooth, hand smooth and face smooth) by hand, cover it with wet cloth or fresh-keeping film, and stand by for a while.

Step 10: rub the dough into long strips, cut (or directly pull) into small dosage forms of about 10 grams each.

Step 11: round and flatten the small dosage, and roll it into a thin edge and slightly thick middle wafer.

Step 12: pack in the meat and make dumplings.

Step 13: after making dumplings. It can be cooked directly. If there are too many bags to eat at one time, they can be directly sent to the freezer and frozen in bags after the skin is frozen hard.

Step 14: put proper amount of water into the pot, bring to a boil, pour the dumplings into the pot, and then gently push the dumplings with a spatula to avoid sticking to the pot. After the dumplings are put into the pot, it is necessary to add water and repeat 2-3 times. Adjust the amount of water according to the amount of dumplings cooked each time.

Step 15: use a colander to pick up the cooked dumplings, drain the water and put them on a plate.

Materials required:

Mutton: 250g

Carrot: 300g

Flour: 300g

Water: 160g

Salt: 1 / 2 tsp

Chives: 50g

Ginger: 15g

Pepper water: 3 tbsp

Soy sauce: 1 tbsp

Cooking wine: 1 tbsp

Sesame oil: 1 tbsp

White pepper: 1 / 2 tsp

Note: 1 knead noodles and transfer meat filling time can be interspersed, save time. After the preparation of meat stuffing materials, start kneading noodles, and start to prepare meat stuffing when you wake up. When the noodles wake up and the meat stuffing is ready, you can roll out the skin and start wrapping. The reason why the boiled water soaked with Chinese prickly ash is used as the raw material of the meat filling is that the pungency of Chinese prickly ash can inhibit the smell of mutton. Adding white pepper has the same effect.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Yang Rou Hu Luo Bo Shui Jiao