Carrot and mutton dumplings

Overview

Carrot and mutton dumplings are a very common way to make dumplings in Xinjiang. Especially in winter, mutton is needed for nourishment, and carrots and mutton are a perfect match. Xinjiang people also love to eat mutton, and they like to add carrots when stewing mutton. This formed the habit of adding carrots to dumplings. Xinjiang people generally rarely add too many condiments when making mutton dumplings. At most, they add some scallions or onions and ginger. Some don't even add ginger, for fear that the umami flavor of the mutton will be lost and the taste of Xinjiang mutton will be affected. In winter, the human body's Yang Qi is hidden in the body, so the body is prone to cold hands and feet and poor Qi and blood circulation. According to traditional Chinese medicine, mutton is sweet but not greasy, warm but not dry. It has the effects of nourishing the kidneys, warming the middle and dispelling cold, warming qi and blood, appetizing and strengthening the spleen. Therefore, eating mutton in winter can not only resist wind and cold, but also nourish the body. It is really a good thing to kill two birds with one stone. When carrots and mutton are made into a dish, carrots can give full play to the cool nature of carrots, which can eliminate stagnation and relieve phlegm and heat.

Tags

• staple food
• home cooking
• dumplings
• chicken essence
• chives
• flour
• mutton
• carrot
• ginger
• pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Ingredients: carrots, mutton, chives, ginger, pepper, sesame oil, chicken essence

   

2. 2 Knead the flour into a smooth dough

   

3. 3 Cover with plastic wrap and let rise for more than 30 minutes

   

4. 4 Wash the carrots and cut into small pieces

   

5. 5 Wash and mince the chives. Wash and mince the ginger.

   

6. 6 Lamb minced into minced meat

   

7. 7 Put the mutton puree in a basin, add minced ginger, chives, carrot granules, pepper, salt, sesame oil, and chicken essence

   

8. 8 Mix evenly and let it sit for a while to absorb the flavor

   

9. 9 Place the rested dough on the chopping board, then roll it into long and thin strips of even thickness, and cut into small portions of even size

   

10. 10 Sprinkle some dry flour, press it into a round cake shape with your palms, and then roll it into a round dumpling wrapper

    

11. 11 Place fillings in the middle of the dumpling skin,

    

12. 12 Wrap into dumpling shape

    

13. 13 Add cold water to the pot, add a little salt to the dumplings under boiling water

    

14. 14 Cook until the dumplings float and puff up, then you can take them out of the pan