Lamb and Carrot Dumplings

Take an appropriate amount of Sichuan pepper and soak it in boiling water for half an hour.

Cut the lamb into pieces and set aside.

Put the lamb chunks into the meat grinder and grind them into minced meat.

Gradually pour the Sichuan pepper water into the minced meat, stirring to let it absorb before adding the next portion, until the minced meat has fully absorbed all the liquid.

After finely chopping the carrots, add more vegetable oil to the pan and stir-fry the carrots to release the carotene.

Chop the onion and add it to the minced meat.

Minced ginger is added to the meat filling.

Put the stir-fried carrots into the minced meat.

Add salt, white pepper, chicken essence, light soy sauce, cooking wine, and sesame oil to the minced meat and mix until it becomes sticky.

Add an appropriate amount of water to the flour and knead into a slightly soft dough, then cover with plastic wrap and let it rest for twenty minutes.

Divide the risen dough into small portions and roll them into dumpling wrappers.

Wrap them into dumplings.

Add an appropriate amount of water to the pot, bring it to a boil, then add the dumplings. After it comes to a boil again, add cold water, repeating this process twice. Cook until the dumplings float, and they are done.

With dipping sauce, the lamb and carrot dumplings are very fragrant.