Lamb carrot dumplings

When I was a kid, my family was rural, and I sold everything I could to treat the old people in my family, so eating white-faced dumplings was a luxury. What I yearn for when I was a child was to spend a year waiting not only to put on new clothes but also to eat a meat dumpling. Now the better it is, it's easy to eat dumplings, and there's a lot of stuff to eat. In particular, the whole family is reunited, working together, wrapping up dumplings, chatting, feeling warm and happy. Carrot and lamb are good options for winter dumplings. Carrots are warm enough to refill their stomachs, while lambs feed their blood, warm their kidneys in warmer heat, and are well suited to people who are swollen and cold. During the winter, some women are prone to cold hands and feet, which is somewhat related to poor gastrointestinal functions, and eating this type of dumpling is a good way to warm up. Moreover, according to a relative who was growing vegetables for a long time, carrots were one of the few vegetables that did not use medicine, because they smelled uniquely, and the little insects looked away。