Exclusive Lamb and Pumpkin Dumplings

Defrost the lamb and cut it into pieces.

Put it into the meat grinder and grind it.

Finely chop the ginger.

Soak the Sichuan pepper water in advance.

Add minced ginger, oyster sauce, light soy sauce, and pepper to the lamb filling.

Pour in the peppercorn water and stir until it becomes sticky (the ratio is 2.5 taels of water for 1 jin of meat).

Prepare the side dishes, the white one is peeled pumpkin.

All cut.

Add the side dishes into the enticing mix, then add salt, sesame oil, and Sichuan pepper oil.

Mix well and set aside.

Pour the flour into the stand mixer, then add clean water.

Knead a dough, then switch to the second speed to knead until it has strength. This way, the dumpling wrappers will be smooth, elastic, and delicious.

Divide into even portions and roll them into dumpling wrappers.

Put in the filling.

All the dumplings are wrapped.

Add water to the pot and bring it to a boil.

Add the dumplings, bring to a boil over high heat, then simmer over low heat for 5 minutes.

Off the stove.