Mutton and carrot dumplings

By CadePouros

Mutton and carrot dumplings
It was my birthday yesterday, and the surprise started the day before yesterday-I participated in the Food World Shopping and Gift-grabbing event, and I won the prize because of my wish. The prize happened to be the one for my porridge; my husband called back at noon yesterday and said that he would take me and my daughter to have a barbecue. We were just preparing, but he came back and even brought a bunch of flowers back!! God, he never sent me flowers when we were dating!! My husband is a relatively introverted person and is not good at expressing himself, but actually!! Ah, I can't describe how I feel ~~
But it was so cold yesterday. After a day of north wind, the temperature dropped significantly. So, today we'll have a warm meal-our weekly reservation: dumplings. I don't like mutton very much. I always think it's fishy, but my husband and daughter like it, so try carrot mutton dumplings.
picture on

Recipe Recommendations

  • mutton 300 grams
  • carrots 300 grams
  • onion 2 trees
  • Jiang appropriate amount
  • salt appropriate amount
  • peanut oil appropriate amount
  • spiced powder a little
  • flour 400 grams

Steps for Mutton and carrot dumplings

  • Make step 0
    1
    Add water to the flour and stir until it becomes flocculent.
  • Make step 1
    2
    Knead into a smooth dough, cover, and set aside.
  • Make step 2
    3
    Thaw the mutton. I pickled this mutton with cooking wine, pepper, cinnamon, fennel, ginger slices, and chopped onions more than two hours in advance, mainly to cover up the fishy smell of the mutton.
  • Make step 3
    4
    Because the mutton has fascia, cut it into small pieces first and then chop it into minced meat. In this way, the fascia is easily chopped. Add the onion and ginger water while chopping (cut the onion and ginger into small pieces, mash, if you have a cooking machine, break it, and add water)
  • Make step 4
    5
    Rub the carrots into shreds and stir fry them in an oil pan. This can better exert the nutritional effect of the carrots. Don't use too much heat, because you still need to cook it.
  • Make step 5
    6
    Stir the chopped mutton and carrots evenly.
  • Make step 6
    7
    Season with salt, five-spice powder, and peanut oil. Depending on personal taste.
  • Make step 7
    8
    Take the dough, rub it into long strips, add into doses, and roll out the skin.
  • Make step 8
    9
    Take a piece of skin and place it in the palm of your hand.
  • Make step 9
    10
    Pick appropriate amount of filling and place in the center of the skin.
  • Make step 10
    11
    Knead in the middle first, then knead the sides.
  • Make step 11
    12
    The remaining step is the most critical one, which determines what your dumplings will look like-place the kneaded prototype of the dumpling in the tiger's mouth with both hands, move both hands closer to the middle at the same time, and press down hard with your thumbs.
  • Make step 12
    13
    Finished product. Isn't it quite nice? Hehe.
  • Make step 13
    14
    Let's take a group photo, group photo.
  • Make step 14
    15
    Add water to the pan, add the dumplings after the water boils.
  • Make step 15
    16
    All the dumplings float and have a bulging belly. It is usually said that boiling three times means pouring cold water three times after boiling the pot. Everyone knows this truth.
  • Make step 16
    17
    The dumplings are out of the pot!!
  • Make step 17
    18
    Dip it in some spicy garlic vinegar and take a bite of the green vinegar garlic. Haha, it's like a tongue twister. One word, cool!!

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