Zucchini, mutton and cabbage dumplings
Overview
Today is the beginning of winter, which means that winter has truly arrived. Nutrition at the beginning of winter should focus on increasing calories, so let’s prepare for winter supplements. Today we recommend mutton. Mutton is rich in protein, fat, vitamins A and B, as well as calcium, iron, phosphorus, magnesium, zinc and other nutrients. Now is a great time to eat mutton. Mutton warms the body and replenishes deficiency, stimulates appetite and keeps fit, nourishes kidney qi, nourishes liver and improves eyesight. It is a very good dietary delicacy. Dumplings are eaten at the beginning of winter. Today’s dumplings are stuffed with zucchini and mutton, and they are made into cabbage-shaped dumplings. They are very interesting.
Tags
Ingredients
Steps
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Add an appropriate amount of water to the spinach and beat it into juice with a grinder. Add 250 grams of spinach juice to 500 grams of flour and form a green dough. Mix another 500 grams of flour with 250 grams of warm water to form a dough. Let sit for an hour.
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Peel the zucchini and grate into shreds.
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Use a little salt to remove the water and squeeze out the water. Spare.
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Add an egg to the mutton stuffing and mix well. The mutton is bought home in advance, washed, and minced with a meat grinder.
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Then add the seasonings one at a time, stirring in one direction until elastic, then add the water-squeezed zucchini filling, and stir evenly.
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Shape the two kinds of dough into long strips, then flatten the green dough, wrap the white dough, and cut into pieces. (I forgot to take a picture of a step), can everyone understand this?
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Wrap into cabbage shape. Many people know how to squeeze dumplings. In fact, they just squeeze the dumplings and then shape them.
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You can wrap whatever you want if you find it troublesome, they are all delicious anyway.
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Eating dumplings. Not as delicious as dumplings. I wish everyone a happy start of winter.
