Can lamb be wrapped in dumplings, what filling is good for wrapping dumplings with mutton

OK. Mutton dumplings are delicious, for example: mutton radish, mutton fennel.

The green onion mutton 、、、 are very delicious. Here's how:

Mutton radish Ingredients: 400g of lamb, 2 carrots, auxiliary oil, appropriate amount of salt, appropriate amount of cooking wine.

Appropriate amount of green onion, appropriate amount of Sichuan pepper powder, appropriate amount of sesame oil, appropriate amount of dark soy sauce, appropriate amount of ginger.

Steps:1Cut the lamb into cubes and chop together with minced ginger.

2.Chopped meat and chopped green onions.

3.Add half a bowl of water.

4.Add cooking wine.

5.Add dark soy sauce and Sichuan pepper powder.

6.Add salt. 7.Add sesame oil.

10.Chop the carrots, chop them and add them to the meat.

11.Stir well and adjust appropriately to your taste.

12.Making dumplings, the process is not written in detail. . .

Sheep is a pure herbivore, so lamb is more tender, easy to digest and high in protein than beef.

Low in fat and phospholipids.

more, less fat than pork and beef, and cholesterol.

The content is small, and it is one of the delicious foods of winter cold and temperature supplementation, which can receive the dual effects of nourishing and cold protection. Mutton is warm, and eating mutton often in winter can not only increase human body heat and resist cold, but also increase digestive enzymes.

Protects the stomach lining. Repairs the gastric mucosa, helps the spleen and stomach to digest, and plays an anti-aging role. Steps:

1.The secret of making dumpling filling**, pepper water, soak the peppercorns with boiling water in advance, and you can use them after coolingMutton filling, when buying mutton, let the store to grind it, mutton and pork mixed together, but also put the green onions to grind inside, go home and save a lot of trouble, stir the tendons in one direction, add pepper water while stirring, the filling juice is so tender and tender, there is no smell.

3.Add the minced ginger, cooking wine, seasonings, dark soy sauce, sesame oil and salt to the filling and stir well. 4.

Prepared filling. 5.Put water in the flour and mix into a dough.

6. You can start the bag. Add water to the pot, put the dumplings after the water boils, point cold water twice in the middle, and cook it to take it out and enjoy it.

The filling of lamb dumplings is best enlarged with green onions, and it can also be combined with onions, cabbage, celery, shiitake mushrooms, carrots, fungus, white radishes and other ingredients to make dumpling filling.

Preparation of lamb dumpling filling.

Wash the lamb and chop it into fine pieces, and chop the onion into finely chopped pieces.

Then finely chop the ginger, chop the green onion, and chop the onion.

Place the sliced lamb in a bowl, then add the chopped green onion and ginger, and then put the chopped onion into the mixed filling.

Then add cooking wine, pepper powder, ginger powder, sesame oil, peanut oil, salt and other seasonings, and stir clockwise.

Lamb dumplings ingredients Green onions, shallots, celery, radish, fennel and so on can be mixed with lamb and stuffing to make dumplings.

1. Lamb and onion stuffing. Unlike the chopped green onions in the south, the chopped green onions in the north seem to be made specifically for lamb and are juicy and sweet but not spicy. Press the weight, half in half, chop the mutton first, then chop the green onion, stir together, add salt and sesame oil or peanut oil.

2. Lamb and onion filling. There is also a magical ingredient, onion and lamb, which is particularly fragrant, this dish is like lamb and green onions, all cut and mixed together, with only a little salt and no seasoning, and the taste is excellent.

3. Lamb and radish filling. Radish and lamb are also a great pairing, whether it's white radish or carrot. Use a little green onion for dressing, or a little onion. The method is as simple as above, chop and mix together, add oil and salt to taste.

You can put leeks, cabbage, tofu, potatoes, shiitake mushrooms, greens and carrots, but it is important to put these traps according to your taste.

With lamb and carrots. Lamb and celery. Lamb and cabbage. Lamb and onion vermicelli. The dumplings are delicious.

It is good to use mutton and green onion dumplings to enlarge the green onions, and the mutton and green onion dumplings are fragrant but not greasy and do not have the smell of mutton.

Wrap dumplings with lamb and add carrots to cook together. It's more delicious.

Dumpling originated from the ancient Chinese skelet, formerly known as "Jiao'er", a traditional noodle dish of the Han nationality, which has a history of more than 1,800 years. It was invented by Zhang Zhongjing, a native of Nanyang Nieyang (now Dengzhou, Nanyang, Henan) in the Eastern Han Dynasty, and was originally used for medicinal purposes.

Dumplings, also known as dumplings, are deeply loved by the Chinese people, and are the staple food and local snack of the folk in northern China, as well as the New Year food. There is a folk proverb called "Big cold and small cold, eat dumplings for the New Year." "Dumplings are mostly boiled with dough stuffing.

There are many famous dumplings from all over China, such as shrimp dumplings made of Cheng flour in Guangdong, sour soup dumplings in Xi'an, pork and cabbage dumplings in Hengshui, fried dumplings with pot stickers in Shanghai, steamed dumplings with crab roe in Yangzhou, soup dumplings in Shandong, Laobian dumplings in Shenyang, and Zhongshui dumplings in Sichuan, all of which are popular varieties.

Meat and leeks don't mean that dumplings can't be made, but mutton is more chewy, and it may not be so delicious to make dumplings.

Yes, that's "mutton and leek stuffed dumplings".

As a northerner, I like to eat dumplings very much, and among the many dumpling fillings, the most endearing is the mutton filling, which is tender and juicy, and has a high nutritional value, which makes people want to stop. Today, Xiao Jane will share with you 6 kinds of mutton filling preparation methods, and then teach you 4 filling skills, which are definitely full of dry goods, don't miss ......

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 carrot filling, mutton chopped into filling, add minced green onion, pepper, cooking wine, oyster sauce, salt, light soy sauce and 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.

The mutton dumplings wrapped in this method smell and eat more fragrantly, and the juice bursts when you bite into it, which is almost fragrant and toothy, and starvation.

Lamb can be wrapped in dumplings with cabbage, which has a lot of moisture and a good taste. Let's take a look at how to make this dumpling.

Mutton and cabbage dumplings].

Ingredients: Chinese cabbage, lamb, green onions, ginger, Sichuan peppercorns, salt, light soy sauce, oyster sauce.

Production Steps] 1Cut the lamb into large pieces, put it in a churning machine, add the green onions and ginger, and mix together to form the meat filling. If you feel that the mutton is fishy, you can add some pepper water to it and grind it together, so that the meat filling can better absorb the pepper water, and the dumplings are more fragrant.

2.The Chinese cabbage is cleaned and chopped, and I also use a stranding machine, which is very convenient.

3.Add salt, light soy sauce and oyster sauce to the mutton filling, mix well and marinate for 10 minutes, squeeze the cabbage out of the water, and then add an appropriate amount of cooked oil to mix the dumpling filling.

4.The dough of the dumplings should be mixed until it is not soft or hard, 500g of flour and 260ml of water, and the noodles can be kneaded for 10 minutes, until the noodles are smooth, so that the dumplings are not easy to cook and break the skin.

The dumplings must be boiled in the water, the water in the pot must be enough, add a little salt or cooking oil to the water so that the boiled dumplings are not easy to stick, and I usually add cold water to the pot twice to cook the dumplings with meat filling, and then boil, so as to ensure that the meat filling is cooked thoroughly, and the dumplings will not be boiled.

Nutritive value. 1.Lamb is rich in protein, which is higher than pork beef.

3.Mutton has a unique smell, mainly because the fat contains the component of calcareous carbon, after the fat is removed, the mutton will no longer have a smell.

Efficacy and function.

1.Warms the spleen and stomach.

It is used for nausea, emaciation, chills and other symptoms caused by spleen and stomach deficiency.

2.Warms the liver and kidneys.

It is used for waist and knee soreness, cold pain, impotence and other symptoms caused by kidney yang deficiency.

3.Nourish blood and warm menstruation.

It is used for abdominal cold pain caused by postpartum blood deficiency and menstrual cold.

4.Protects the gastric mucosa.

Lamb protects the stomach lining, increases the secretion of digestive enzymes, and aids digestion. Traditional Chinese medicine believes that mutton also has the effect of tonifying the kidney and strengthening yang, and is suitable for men to eat regularly. The whole body of the sheep is a treasure.

Mutton is an excellent therapeutic health care product, mutton, mutton blood, mutton bones, mutton liver, goat milk, goat gallbladder and so on can be used for a variety of diseases, with high medicinal value.

What kind of dishes should I put in mutton dumplings? Mutton is everyone's favorite meat, but because it has a mutton flavor, the mutton dumplings are wrapped, and the vegetables selected cannot be compared with mutton! There is a saying in the catering industry that "cows don't use leeks, sheep don't use ginger"!

Because beef and mutton itself is a hair product, coupled with a unique taste, it is not easy to match leeks and ginger, which will produce a strange taste, not to mention, it will also cause stomach acid and nausea! What dishes are delicious in mutton dumplingsI think mutton is stuffed, because the mutton itself is relatively tender, so you should choose vegetables with low water content, easy to absorb flavor, and vegetables with a clear fragrance. I think it's the best dish to pair with lamb:

First, fennel itself has its own fragrance, which can be well combined with the umami of mutton, and can effectively relieve the smell of mutton and enhance the freshness of mutton.

I like to make dumplings with fennel at home, and I usually blanch the fennel and then pair it with lamb. Fennel has the effect of removing greasy and increasing freshness. In addition, there is a crisp taste in the mouth, which is particularly good.

Introduce how I wrap [fennel mutton dumplings]: mutton generally chooses loin fossa meat or hind leg meat, and shaves off the white fascia. Add minced green onions, and beat into the pepper water in batches, beat until the meat filling is slightly inflated and strong.

Add salt, light soy sauce, oyster sauce, thirteen spices to taste, put some cooking wine to remove the fishy smell, and add a little sugar to enhance freshness. Mix well and serve. Blanch the fennel and let it cool and finely chop it.

Add to the mutton filling and mix well, drizzle with cooked pepper oil to wrap.

<> mutton filling is more lean, so you can add a little more oil in an appropriate amount, or pair it with some pork fat. The dumplings cooked in this way are dripping with soup and the meat filling is smooth, and the taste is fragrant! Gourd mutton stuffed dumplings gourd gourd itself has little moisture, and has a faint sweetness, no other peculiar smell.

It has less water than winter melon and does not have the grassy smell of winter melon, so it is perfect with mutton.

Mutton gourd gourd dumplings can be directly rubbed into shreds and minced without salt to kill water, and then added to the mutton filling. Gourd gourd and mutton dumplings are more absorbent because the gourd is more absorbent, which just absorbs the umami of the mutton, and is more sweet. The taste of the dumplings is very light, and it is suitable for people with light tastes.

【Note】The gourd must choose a gourd whose skin can be pinched and has no bitter taste. Otherwise, it will affect the taste and texture. There are many other dishes that can be paired with mutton, such as carrot and mutton filling, shallot lamb filling, green onion mutton filling, etc.

The taste is good, because my family doesn't like these vegetables very much, so I usually pack these two kinds of mutton at home.

Dumplings wrapped with mutton can be paired with side dishes such as onions, celery, and green onions, because the taste of mutton is relatively strong, while ingredients such as onions have their own special aroma, which can neutralize the smell of mutton and enhance the taste at the same time.

Mutton and carrots are really delicious when paired together to make bun filling, carrots can remove the fishy taste of mutton, and the taste is very good and delicious. Mutton can also be stuffed with leeks, celery, and white radish as a bun filling, which is also very delicious.

Mutton-stuffed dumplings with white radish and shallots are more delicious, because mutton is more fat, and these ingredients can be added to the taste.