Lamb and carrot dumplings

Overview

When I was a child, my family came from a rural area. In order to treat the elderly at home, I sold everything I could, so eating a meal of white flour dumplings was always a luxury. In my childhood memories, what I particularly looked forward to was the New Year. Waiting for a year was not only to wear new clothes, but also to eat a meal of meat-filled dumplings. Nowadays, life is getting better and better. It is easy to eat dumplings, and the fillings are also various. You can eat them whenever you want. Especially when the whole family gets together, making dumplings and chatting together, it feels warm and happy. Carrots and mutton are good choices for winter dumpling fillings. Carrots are warm in nature and can nourish the intestines and stomach, while mutton nourishes qi and blood, warms the middle and warms the kidneys, and is very suitable for people with qi and blood deficiency and cold stomach. In winter, some women are prone to cold hands and feet, which is related to poor gastrointestinal function. Eating dumplings with this kind of stuffing is a good choice for warming and tonic. Moreover, according to a relative who grows vegetables all year round, carrots are one of the few vegetables that do not require pesticides. Because of their unique smell, even small bugs stay away from them.

Tags

• staple food
• home cooking
• children
• old man
• dumplings
• new year's day
• xiaonian
• cooking wine
• five spice powder
• flour
• mutton
• onions
• peanut oil
• zanthoxylum bungeanum
• carrot
• ginger
• salt
• soy sauce
• white pepper

Ingredients

Steps

1. 1 Wash the mutton with warm water after thawing it

   

2. 2 Cut into small pieces

   

3. 3 Put it into a meat grinder and mince it into minced meat

   

4. 4 Soak a small handful of Sichuan peppercorns in warm water to make Sichuan peppercorn water and set aside

   

5. 5 Pour peppercorn water into the meat filling, mix well with cooking wine, salt, peanut oil, five-spice powder, soy sauce and white pepper and marinate for half an hour

   

6. 6 Mix the flour with warm water to form a smooth dough and let it rest for half an hour

   

7. 7 Wash, peel, grate and chop the carrots; peel, wash and chop the onions and ginger

   

8. 8 Mix the meat filling with chopped carrots, green onions and ginger until it becomes a filling

   

9. 9 Prepared stuffing

   

10. 10 Take out the dough, cut it into small pieces, and roll it into a thin dough

    

11. 11 Wrap into dumplings

    

12. 12 Add half a pot of water to the pot and bring to a boil over high heat. Add the dumplings. Use a wooden spatula to gently flip along the edges and bottom of the pot to prevent sticking

    

13. 13 After the water boils again, gently flip the dumplings, add a little cold water, turn to medium heat and continue to boil until boiling, add more water, do this four or five times until the dumplings are cooked

    

14. 14 Remove with a slotted spoon and serve on a plate

    

15. 15 Finished product pictures

    

16. 16 Finished product pictures

    

17. 17 It’s time to eat