Dumplings with mutton, scallions, and carrot filling

Mince the lamb and set aside.

Wash the carrot, peel it, grate it, blanch it briefly, scoop it out, squeeze out the excess water, chop it, and set aside.

Chop the scallions finely and set aside.

Chop the ginger finely and set aside.

Put a handful of Sichuan peppercorns into half a bowl of hot water.

Strain the soaked Sichuan pepper water to remove the peppercorns.

Place the minced lamb into a bowl, add the cooled Sichuan pepper water in three portions, and stir clockwise until the filling becomes sticky and elastic.

Then add an appropriate amount of salt, a little dark soy sauce, light soy sauce, five-spice powder, chicken bouillon, and peanut oil.

Continue adding the carrots, green onions, and ginger.

Just stir until evenly mixed.

Let the dough rest for 20 minutes, then knead it into a smooth dough.

Roll into long strips.

Cut into small pieces of uniform size.

Roll out dumpling wrappers of uniform size.

Wrap in the filling.

Wrapped dumplings.

Put an appropriate amount of water in a pot, and after the water boils, directly add the dumplings.

After boiling, add cold water, then bring it to a boil again and add cold water again, adding cold water a total of three times. The cooked dumplings are as shown in the picture.

Take it out of the pot and serve it on a plate.

Fresh, fragrant, and chewy.