The practice of authentic mutton dumpling filling

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.

Ingredients: 500 grams of mutton, 250 grams of leek.

Excipients: 50 grams of minced ginger, 50 grams of minced green onion, 5 grams of Sichuan pepper, 2 eggs.

Seasoning: 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.

Detailed production steps of mutton dumpling filling:

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.

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.

Mutton is rich in nutrients and belongs to traditional Chinese medicine ingredients, and eating mutton often can nourish blood and yang, nourish qi and replenish deficiency, and promote blood circulation. Mutton is a caloric meat, which can make people with cold bodies warm, but people with fever, toothache, mouth and tongue sores and other symptoms of fire should not eat. Patients with liver disease, high blood pressure, acute enteritis, or other infectious diseases should not consume it, or during a feverish period.

If you put a hawthorn or add some radish and mung beans when cooking, and add onions, ginger, cumin and other ingredients when stir-frying, you can remove the smell.

Ingredients: 200 grams of mutton puree, 2 carrots, chopped green onions, a little minced ginger, a little salt, two drops of soy sauce, a little chicken essence, a little sesame oil, skin, 100 grams of all-purpose flour, 100 grams of all-purpose flour, 55 grams of carrot juice, 55 grams of water.

Steps: 1. Chop the mutton.

2. Squeeze the juice of the carrots with a juicer, and put the dregs in the meat filling.

3. Add other seasonings to adjust the taste.

4. Take 55 grams of carrot juice and a yellow dough. And then a white dough.

5. Use yellow packets of white noodles.

6. Wrap cylindrical.

7. Rub the strips.

8. Cutting agents.

9. Roll out the skin. <>

10. Wrap a large filling.

11. Kneading.

12. This is done.

13. Bring the water to a boil and boil 3 boils.

14. Eat.

1.Adjust the dough: take an appropriate amount of flour and put it in a basin, add a spoonful of salt to increase the toughness, then adjust the dough with warm water, stir with chopsticks while adding water, stir until the dough becomes flocculent, and then knead the dough by hand, knead the dough smoothly and cover it with a damp cloth or plastic wrap to prevent the dough from drying out, and then put it aside to rise for later use.

2.Chop the mutton and put it in a basin, then add an appropriate amount of pepper, oyster sauce, light soy sauce and a little sesame oil to taste, stir well, then beat in an egg, stir well again and put aside to marinate for preparation.

When mixing the lamb filling, an egg is added, and the filling is tender and juicy, and the taste is particularly good.

3.Take a handful of fungus and soak it in warm water, blanch it in a pot for 1 minute, then remove the cold water, then control the moisture and put it on the board to chop finely for later use; Chop half of the onion with a knife and set aside.

There is no need to add salt and water after the onion is finely chopped, because we do not beat the water in the meat filling, and we just use the juice from the onion to adjust the meat filling, which is sweet and delicious; The chopped onion should be added when you start making dumplings, and do not add it in advance, otherwise it will take a long time to put it in and it will not taste good.

4.After the meat filling is marinated and flavored, put it together with chopped fungus and diced onion, first add two spoons of cooking oil and stir well to lock in the umami and moisture to prevent water from coming out when making dumplings, and then add an appropriate amount of salt to taste, and then fully stir evenly, and the delicious onion and mutton dumpling filling will be adjusted, delicious and juicy!

5.Next, you can start to make dumplings, and the dumplings can be wrapped according to the method you are good at, and the filling will be as thin as possible. Then boil a pot of boiling water in advance, add a spoonful of salt after the water boils to prevent the dumplings from sticking, and then put in the dumplings and start cooking.

When boiling dumplings, don't boil the water all the time, it is easy to boil the dumpling skin, and the taste of the boiled dumpling skin is not good, you should put cold water when the water is boiling, so that the boiled dumplings will be delicious. Generally, when you order water 3 times, the dumplings are all floating, the dumplings are cooked, and you can turn off the heat and serve them, and they are delicious!

1. How to stuff mutton and green onion dumplings: first chop the fresh meat into meat filling, and chop the green onion, ginger and garlic into minced pieces for later use. Then mix the green onion, ginger and garlic grind with the lamb filling and stir well.

Then put the salt, cooking wine, and a suitable amount of licorice powder into the lamb filling and continue to stir. Finally, put the spiced chicken essence into the mutton filling and stir thoroughly.

2. How to make mutton zucchini dumpling filling: prepare the ingredients first, and roll the zucchini rubbing liquid into shreds, and squeeze out the excess water. Mix the lamb with pepper water clockwise.

Add minced green onion and ginger, monosodium glutamate, salt, a little oil, light soy sauce, dark soy sauce, and stir clockwise to prepare. Add the zucchini, salt and sesame oil and stir well. When cooking dumplings, turn on the pot three times, add cold water three times, and then boil again.

3. The practice of mutton celery dumpling filling "Mutton is chopped into minced meat. Add salt, cooking wine, and light soy sauce and stir well. Chop the green onion and celery into small cubes and add to the meat filling. Once the dumplings are wrapped, cook them.

1.Chop the green onion and ginger into foam, the thinner the better, so that it can better penetrate into the filling of the mutton.

2.When mixing the filling, add the seasonings one by one and beat for a while. The stickier the filling, the better the taste of the dumplings.

1.Before making the mutton filling, soak the mutton in water for 20 minutes to wash off the blood in the mutton. Soaking in water can extract part of the fishy smell of mutton, and it can also better remove the fishy smell of the next mutton dumpling filling.

2.When chopping the lamb dumplings, add the ginger with the skin in several parts. You can cut the ginger into foam and chop it together with the lamb dumpling filling.

Because the skin of ginger is cool, it has the effect of dissipating internal heat, clearing heat and relieving pain, dispelling wind and dehumidifying. Eating it with lamb also removes the smell of the mutton dumpling filling.

3.Blisters and ginger can remove the fishy smell of the lamb dumpling filling to a certain extent, and most importantly, add some "chilli water". Soak the peppercorns in boiling water for ten minutes, pour out the pepper water for later use, and generally add some water when filling.

We use pepper water instead of water, and add pepper water at the same time as the filling, which does not affect the taste of the mutton dumpling filling.

4.When making mutton dumpling filling, in addition to the ginger and pepper water mentioned above, you also need onions, an appropriate amount of thirteen spices, salt, chicken essence, and soy sauce to adjust the filling. Cooking wine and sesame oil are also essential condiments, which can play a role in removing the smell and increasing the fragrance and refreshing the mind.

Ingredients: 300g mutton, 200g carrots, 500g flour.

Excipients: appropriate amount of salt, 10ml of soy sauce, 15ml of vinegar, 20g of green onion, 10g of ginger, 3g of Sichuan pepper, 15ml of cooking wine, 40ml of blended oil, appropriate amount of pepper, 5ml of sesame oil.

Steps: 1. Wash the lamb first.

2. Cut into small pieces.

3. Soak the peppercorns in hot water and let them cool for later use.

4. Chop the mutton into a puree, and slowly add pepper water in the middle.

5. Chop the green onion and ginger and put it in the meat filling.

6. Pour in cooking wine and soy sauce and mix thoroughly.

7. Wash the carrots, cut them into slices and blanch them in hot water.

8. Chop into minced pieces.

9. Put the carrot and lamb stuffing together.

10. Add peanut oil, salt, pepper and monosodium glutamate.

11. Mix well in one direction for later use.

12. Add water to the flour and form a dough and let it steep for 20 minutes.

13. Cut and roll into long strips and cut into evenly sized pieces.

14. Press flat with your hands.

15. Roll into dough.

16. Just put in the meat filling and wrap it.

17. Put water in the pot, put the dumplings into the pot when the water boils, pour a little cold water into the pot, and pour cold water again when the pot is boiling. Repeat three times. Wait for the dumplings to float.

18. Put it on a plate and enjoy. Mix with sesame oil, vinegar, and seasoning soy sauce to make a sauce.

First: three fresh fillings of mutton, minced mutton into filling, shrimp cut into dices, minced leeks. Add salt, light soy sauce, pepper, cooking wine, minced green onion to the mutton filling and stir well, then add pepper water in batches, stir until gelatinous, then mix with shrimp and leeks, add scallion oil and oyster sauce, and stir well.

Second: mutton Hu envy radish filling, mutton chopped celery into filling, add minced green onion, pepper, cooking wine, oyster sauce, salt brother Shouzhou, light soy sauce stir well, then add pepper water in stages, stir until gelatinous, marinate at low temperature for 30 minutes, after the carrot is blanched, then chop into fine powder and dry the water, mix with mutton, and finally add minced coriander, scallion oil and stir well.

Third: onion and mutton filling, chop the onion into fine pieces, add cooking oil and mix well, chop the mutton into a filling, add oyster sauce, salt, light soy sauce, pepper, a little thirteen spices, then add pepper water in batches, marinate at low temperature. Mix the minced meat with the minced onion, then add cooking oil and chopped coriander and stir well.

Fourth: mutton and celery filling, mutton chopped into filling, add minced green onion, light soy sauce, oyster sauce, pepper powder, pepper, salt, peanut oil, stir well, then add pepper water in batches, marinate at low temperature. After chopping the celery, sprinkle a little salt, then dry the water, mix with the mutton filling and stir well.

Fifth: Mutton white radish filling, mutton chopped into filling, add minced green onion, five-spice powder, light soy sauce, cooking wine, pepper, scallion oil and stir well, white radish rubbed into fine shreds, add salt to marinate and dry the water, and then chop into fine powder, mix the mutton and radish, then add oyster sauce, scallion oil, chopped coriander, stir well.

Sixth: Mutton chili filling, cut the chili pepper into fine pieces, add scallion oil and mix well, chop the mutton into a filling, add salt, pepper, oyster sauce, cooking wine, light soy sauce, stir well, stir in pepper water in stages, and marinate at low temperature for 30 minutes. Mix the minced meat with the chili peppers, add the scallion oil and stir well.

4 Stuffing Tips:

1: Lamb filling, use lamb leg meat or lamb rib meat, this part of the meat is the most tender.

2: If you want the dumplings to be delicious and juicy, be sure to add water, 500 grams of meat filling and about 200 grams of water.

3: It can be pepper water or water, so as to effectively remove the smell in the mutton.

4: Be sure to season before water, don't get it back, you must remember.

If you want mutton-stuffed dumplings to be delicious, but they don't taste good, don't adjust the filling directly! Soak it in the sauce (water + cooking wine) for 2 hours, and then chop it into a filling to prepare, which can remove the smell to a great extent, and you must add this 1 step, which is very important.

Ingredients: 350 grams of mutton, 500 grams of flour, 60 grams of coriander.

Excipients: 10 ml of oil, 1 spoon of salt, 1 spoon of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of sesame oil, appropriate amount of five-spice powder, 5 grams of minced ginger.

2.Wash the mutton and chop it into a meat filling, chop the coriander, don't put too much coriander in the meat filling, otherwise the taste will be too heavy, just put five or six sticks.

3.Put cooking oil, light soy sauce, dark soy sauce, minced ginger, salt, five-spice powder, sesame oil into the minced mutton filling, add a little pepper water when adjusting the meat filling, so that the meat filling will not be too dry, and then put the chopped coriander into it.

4.Stir with chopsticks in the direction of a simple Qi, stir it vigorously, so that the wrapped dumplings are filled into a ball, which is not easy to diverge, and the adjusted coriander filling is very fragrant.

Ingredients: 300g of Hongshou mutton, 200g of carrots.

Ingredients: Appropriate amount of salt, 10ml of soy sauce, 15ml of vinegar, 20g of green onion, 10g of ginger, 3g of Sichuan pepper, 15ml of cooking wine, 40ml of blending oil, appropriate amount of pepper, 5ml of sesame oil.

1. Wash the lamb first and cut it into small pieces.

2. Soak the peppercorns in hot water and let them cool for later use.

3. Chop the mutton into a puree, and slowly add pepper water in the middle.

4. Chop the green onion and ginger and put it in the meat filling.

5. Pour in cooking wine and soy sauce and mix thoroughly.

6. Wash the carrots, cut them into slices and blanch them in hot water.

7. Chop into minced pieces.

8. Put the carrot and lamb filling together.

9. Add peanut oil, salt, pepper and monosodium glutamate to make a dumpling filling.

1. Wash the mutton and cut it into pieces for later use, take out half of the green onion and ginger and cut it into pieces for later use, prepare some warm boiled water, put the green onion and ginger pieces, peppercorns and ingredients into the water, soak for 10 minutes, and then put the mutton together to soak, about 40 minutes to 60 minutes.

2. Wash the parsley, add an appropriate amount of water to the pot, put the parsley, don't cut the mountain and put it in pieces, **boil, the parsley is thinner and more tender than the general celery silver, so a little boiling, the color becomes darker, you can take out the water.

3. After the scalded parsley is chopped, it should be squeezed with gauze, dry the water, and put it aside for later use.

4. Cut the onion into cubes, cut the remaining half of the onion into pieces about the size of the onion, and chop the ginger for later use.

5. Take a pot, pour in the sunflower seed meat, wait for the oil to heat and add the onion, green onion and ginger and stir-fry, stir-fry over medium heat.

6. Stir-fry onions, green onions, and ginger until they are slightly browned, then turn off the heat, leave it alone, and wait for it to cool, and then you can mix the noodles.

7. Take out the mutton after soaking, then chop it for later use.

8. Put the fried oil into the minced mutton, pour it into it together with onions, shallots, and ginger, and then add pepper powder, cumin powder, salt, sugar, cooking wine, soy sauce, and oyster sauce and stir, stirring clockwise, until the mutton completely absorbs the oil (my oil is a little too much), don't put the parsley first, and it's too late to put when you are ready to make dumplings.

9. Finally, after adding the parsley, stir well.