Mutton soup dumplings

Overview

Filling the dumpling with soup and stuffing - biting through the dumpling wrapper, you can still eat the stuffing, a mouthful of fresh soup flows into your mouth first, and your taste buds instantly wake up, how beautiful! In fact, the so-called soup-filled dumplings or steamed buns, in addition to simply filling them with meat jelly, are also filled with water, which is a more technical test - that is, adding an appropriate amount of stock or water into the meat filling. The amount of water required depends on the quality of the meat filling itself and the technique of the operation, more or less. When you make it at home, there are no certain standards and you don’t have to be rigid. As long as you have the right amount, the taste will be greatly improved.

Tags

• staple food
• pasta
• home cooking
• children
• old man
• beginning of winter
• dumplings
• osamu
• lunch
• spring festival
• chicken essence
• clear water
• flour
• ginger
• green onions
• lamb shank
• light soy sauce
• pepper water
• salad oil
• salt
• sesame oil

Ingredients

Steps

1. 1 Rinse the Sichuan peppercorns slightly, rinse them with boiling water, and let them soak until they reach room temperature;

   

2. 2 Knead the dough in advance, cover it with a damp cloth and knead it for at least 1 hour, kneading it a few times until it is smooth and chewy. Add a little salt when kneading the dough to make it chewier and the cooked dumplings will not stick to each other.

   

3. 3 Remove the fascia from the lamb leg and chop into minced meat;

   

4. 4 Add light soy sauce and sesame oil, and stir vigorously in the same direction until all the sesame oil and soy sauce are absorbed;

   

5. 5 Add pepper water in small amounts and multiple times, each time in the same direction as step 4, and stir vigorously;

   

6. 6 It's almost done until the meat filling is moist and vigorous, that is, it feels quite strenuous to stir.

   

7. 7 Cut green onions diagonally into slices, then chop a few times along the waist (not too chopped);

   

8. 8 Chop the ginger into fine pieces;

   

9. 9 Add the scallions and minced ginger to the meat filling, add a little salad oil on the scallions, mix the scallions and salad oil evenly, and then mix the meat filling, scallions and ginger in the same direction as steps 4, 5, and 6;

   

10. 10 Add appropriate amount of salt and chicken essence;

    

11. 11 Still following the original direction, mix vigorously;

    

12. 12 The mixed dumpling filling is thick and moist, but not watery. The filling is successful!

    

13. 13 Make dumplings according to your own preferences and habits. It is best not to make squeezed dumplings. The skin and filling of squeezed dumplings are tightly combined, which is not conducive to the formation of soup.

    

14. 14 According to your own habits, you can eat it after cooking it!