Lamb dumplings
Hand-wrapped lamb dumplings filled with ginger-scented lamb, carrot shreds and Sichuan pepper, boiled until the wrappers turn slippery and the broth-rich filling releases its warmth.
Instructions
- 1
Chop the green onions and ginger into fine pieces, add them to the minced meat, sprinkle a little Sichuan pepper powder, and marinate with soy sauce.
- 2
Grate the carrot into shreds, chop it finely, and add it to the minced meat.
- 3
Add an appropriate amount of oil and mix evenly, then finally add an appropriate amount of salt.
- 4
2 and a half cups of flour, add an appropriate amount of water, mix until it looks like snowflakes, knead into a dough, and let it rest for 15 minutes.
- 5
The well-fermented dough is divided into small portions, rolled into wrappers, and wrapped into dumplings.
- 6
Boil water in a pot, add the dumplings, add water three times, and when the dumplings are fully cooked, take them out.
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Ingredients
Main Ingredients
- Lamb filling250g
- Carrot1 piece
- Flour2 1/2 cups
- Sichuan pepper powderto taste
- Clear waterto taste
Auxiliary Ingredients
- Scallionto taste
- Gingerto taste
Seasonings
- Soy sauceto taste
- Oil and saltto taste