How to make the filling of mutton dumplings

The preparation of authentic mutton dumpling filling is as follows:Ingredients: 300 grams of mutton (leg of lamb), fungus (100 grams after water), carrots (100 grams), green onions (30 grams), ginger (8 grams), Sichuan pepper, salt, chicken essence, soy sauce, cooking wine.

1. Pour in 60ml of boiling water and soak the peppercorns for 20 minutes, then remove the peppercorns and leave the soup for later use.

2. Soak the fungus, chop it and set aside; Chop the carrots and set aside.

3. Cut off the meat from the leg of lamb and cut it into small pieces first.

4. Then we chop the mutton cut into small pieces into a filling, and we add pepper water while chopping, this step is the trick to remove the smell of mutton.

5. Good lamb filling.

6. Put chopped green onions, minced ginger, a small amount of cooking wine, chicken essence, salt and soy sauce in the mutton filling, and then put two teas and vegetable oil to stir the meat filling in a clockwise direction.

7. Put the fungus and carrots prepared before into the meat filling and stir well, and our meat filling is ready.

The preparation of mutton water chestnut dumplings is detailed.

Cuisine and efficacy:

Boutique staple food Chinese New Year's Eve rice process: boiled mutton water chestnut dumplings production materials: Ingredients: lamb (fat and lean) 500 grams.

Excipients: 200 grams of water chestnuts, 200 grams of leeks, 20 grams of mushrooms (fresh mushrooms), 10 grams of dried shrimp.

Seasoning: 15 grams of soy sauce, 3 grams of sugar, 3 grams of pepper, 15 grams of sweet paste, 2 grams of monosodium glutamate, 20 grams of cooking wine, 2 grams of sesame oil, 4 grams of salt.

1.Wash and chop the dried shrimps;

2.Wash the water chestnuts and crush them;

3.Wash the lamb and cut into small cubes;

4.Wash, drain and mince the mushrooms;

5.Wash the leeks, drain and mince them;

6.Mix dried shrimp, water chestnuts, lamb, mushrooms and leeks;

7.Add soy sauce, sugar, pepper, sweet noodle sauce, monosodium glutamate, cooking wine, sesame oil, salt and mix well, and the dumpling filling is ready;

8.Wrap the filling into the dumpling wrapper and wrap it into dumplings;

9.Put the wrapped dumplings into a pot of boiling water and cook.

Suitable for: Health tips for men and women who are preparing to get pregnant: 1Mutton is warm, often eaten in winter, not only can increase human body heat, resist cold, but also increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help the spleen and stomach digestion, play an anti-aging role;

2.Mutton is rich in nutrients, and is of great benefit to tuberculosis, tracheitis, asthma, anemia, postpartum qi and blood deficiency, abdominal cold pain, body weakness and chills, malnutrition, waist and knee soreness, impotence** and all deficiency and cold diseases; It has the effect of tonifying the kidney and strengthening yang, replenishing deficiency and warmth, and is suitable for men to eat regularly.

Tips for making mutton water chestnut dumplings:

Dumpling skin: Knead the flour with an appropriate amount of water, knead it into long strips, cut it into round balls, and roll it out into a thin dough.

1.To adjust the filling, you need to use green onions, ginger, Wang Shouyi's thirteen spices (appropriate amount), cooking wine, light soy sauce, sesame oil, salt, and chicken essence.

2.The most important thing is to adjust the filling and add water. Add water while beating the filling. The finer the chopping of green onion and ginger, the better, add it to the meat filling, put the seasoning one by one, beat it for a while, the more sticky the filling, the more delicious the soup will be.

3.Introduce you to the side dish with cumin, it doesn't taste like mutton at all, it's very fragrant. If you are not used to eating, you can use winter melon, xunquash and mutton to make filling, and the taste is very fresh.

4.In addition, the filling of lamb dumplings should not be too thin. You can add more vegetables, but you must not use lean lamb. Lamb-stuffed dumplings.

The flavor characteristics of dumplings are mainly reflected in the filling center, so the quality and taste of the filling will directly affect the quality and taste of the dumplings. In order to make dumplings with different flavors, the key is to master the preparation methods of various fillings.

Ground lamb. Ingredients: 500 grams of mutton, 250 grams of leeks, 50 grams of minced ginger, 50 grams of minced green onions, 5 grams of Sichuan pepper, 2 eggs, 5 grams of refined salt, 3 grams of pepper, 15 grams of cooking wine, 20 grams of soy sauce, 25 grams of sesame oil, 25 grams of peanut oil.

Preparation method: 1. Wash the mutton and chop it into fine grains; Wash the chives and finely chop them; Szechuan pepper is soaked in boiling water to make pepper water.

2. Mix the minced mutton with minced ginger, minced green onion, refined salt, pepper, cooking wine, soy sauce, pepper water, egg liquid, then add sesame oil and peanut oil and mix well, and finally add minced leeks and mix well.

Note: 1. The smell of mutton is strong, so it is necessary to add pepper water to remove the smell, and the amount of minced ginger should also be increased.

2. The end of the leek should be added last. If there is no leek, you can also use celery and coriander instead.

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