Mutton and white gourd dumplings
Dumplings are a must-eat food for China during the New Year. Eating dumplings has a long history, and many people also like to make dumplings and eat them. Today, I would like to introduce a dumpling-winter melon mutton dumplings. They are delicious and nutritious. They are very good for the body when eaten in autumn and winter. The mutton is left over from eating hot-boiled mutton. The mutton slices are not good after they are frozen back. It is a good choice to chop them up to make dumplings.
Recipe Recommendations
- mutton slices 500 grams
- winter melon 1000 grams
- flour appropriate amount
- soy sauce 10 grams
- salt 3 grams
- chicken essence 2 grams
- spiced powder 2 grams
- sesame oil appropriate amount
- edible oil appropriate amount
- salty and fresh
- cook
- half an hour
- simple
Steps for Mutton and white gourd dumplings
1
Add salt soy sauce, chicken essence, five-spice powder, sesame oil, stir well and marinate for 1 hour.
2
Add water to the flour and knead it into a moderately soft dough and soak until.
3
Add green onion and ginger to the marinated mutton slices and place them on the cutting board.
4
Chop them with a knife, and add appropriate amount of water while chopping and weaving. [Don't have too much water]
5
Wash the wax gourd, peel and flesh.
6
Rub it into silk.
7
Then break the winter melon into more pieces.
8
Squeeze dry the water with a drawer cloth.
9
Pour the squeezed water into the mutton filling.
10
Add cooking oil and stir well.
11
Knead the dough into strips and cut into small doses.
12
Take a small dose and roll it into a dumpling skin with a thick middle and thin edges.
13
Place the mutton filling in the middle of the dumpling skin.
14
Make them into dumplings. Stack the dumplings with intervals in the middle.
15
Add water to the pan, bring to a boil, add dumplings. Cook until it floats, repeat the water twice.
16
Remove and serve.Mutton and white gourd dumplings Make Tips
When chopping mutton slices, add water slowly, little by little. You can use pepper water. The water gourd should be squeezed dry to prevent soup from coming out of the filling.