Shanxi Carrot Lamb Dumplings

2024-06-26 14:59:19 217

Northerners pay more attention to Chinese New Year. On New Year's Eve, they eat dumplings every morning on the first, second, fourth, fifth, seventh, eighth, and tenth days of the lunar new year. They may spend half of the whole month eating dumplings. Despite eating so many dumplings, we still can't stop our love for dumplings. Jinnan people love to eat dumplings filled with carrots. Carrots and lamb dumplings are made by chopping carrots into small pieces and adding them to make a medium fat and thin lamb dumpling. The filling is fragrant and the skin is beautiful. Every year during the Chinese New Year, my sister and brother-in-law call early to leave some lamb filling for us to make dumplings.

Details of ingredients

Technique

difficultyintermediate
workmanshipcook
tastesalty and savory
timean hour

Steps to make Shanxi Carrot Lamb Dumplings

1. Shred carrots, finely chop lamb, mix and add chopped scallions, ginger, and garlic. Chop continuously with a knife from one direction to the other until finely chopped
2. Rub shredded carrots, chop lamb into small pieces, and chop dumpling filling with a knife
3. After chopping to this extent, use a knife to finely chop it seven or eight times. The chopped dumpling filling should be delicate, with no meat visible and no food visible
4. Put the chopped dumpling filling into the refrigerator for storage. When eating, add an appropriate amount of salt, soy sauce, and vegetable oil to season it (add more vegetable oil until the filling is visibly shiny)
5. This is the shiny appearance of the dumpling filling after adding vegetable oil, for reference only
6. Take an appropriate amount of flour, add a small amount of water, and mix it into a moderately soft and hard dough. After mixing, let it sit for 20 minutes
7. Take an appropriate amount of kneaded dough, knead it into thin strips, and cut it into half a walnut sized pill
8. Sprinkle a small amount of flour on the cutting board and roll the dough into thin slices
9. Take a noodle slice, clip in an appropriate amount of meat filling, and press it once
10. Pinch the dough in the middle and then pinch both sides together
11. After pinching it, pinch it with both hands and press it again to seal the dumpling tightly, and assist with shaping
12. The dumplings are ready! Neat and tidy!
13. Boil dumplings, add an appropriate amount of water to the pot, boil the water, and then add the dumplings one by one. We emphasize "rolling three times" when cooking dumplings, which means that after the dumplings float, half a bowl of cold water is added each time the water boils. After doing this three times, the dumplings will be cooked
14. Let's eat!
15. The dumplings made by my mother don't break when cooked, but there is a little soup in the filling, which is very delicious!