Dumplings with tender and fragrant lamb, onions, and carrots

Grab a handful of Sichuan peppercorns and soak them in water in advance to make half a bowl of Sichuan peppercorn water.

Peel the carrot and grate it, then cut it a few times with a knife, but don't cut it too finely.

Chop the onion.

Choose lamb with a mix of fat and lean meat; too lean can taste a bit dry and not flavorful enough.

Use a food processor to grind the meat. If you have the time and energy, chopping it by hand is more flavorful than using a food processor.

Add a spoon of ginger powder, a spoon of white pepper powder, a spoon of oyster sauce, a spoon of dark soy sauce, two spoons of soy sauce, a spoon of chicken essence, and two spoons of sesame oil to the minced meat, and mix well.

Pour the prepared prickly ash water, after removing the prickly ash berries, into the lamb in three portions, stirring clockwise until it gains elasticity, and marinate for 5-10 minutes.

The minced meat with seasoned water is tender and juicy.

Pour in the chopped onions.

Pour in the carrots, add salt according to your own taste, and mix well.

Fragrant filling.

Making dumplings, being lazy, bought the wrappers.

'OCD-style dumpling arrangement.'

So neat and tidy, really looks good, hahaha...

Boil the dumplings: once the water is boiling, add them, and add water twice.

Each 'silver ingot' is cooked when its belly is facing up.

Serve it, with thin skin and generous filling, like a treasure ingot.

Not dry or gamey, fresh, tender, and juicy.

Nutritious and tasty.

Dip it in some sauce, it’s fresh and delicious.

Lamb meat is fresh, tender, and delicious, low in fat but high in calories. Regular consumption can help strengthen the spleen, nourish the stomach, and tonify the kidneys, providing a good warming effect.