Steamed Dumplings with Mutton and Carrot-You Are Foodie

By Leonard
98

Steamed Dumplings with Mutton and Carrot

During the period of duty in the unit, I made a mutton steamed dumplings with my colleagues. It was delicious! It's thin skin and can be broken by blowing bombs, but it's full of muscle. However, the filling is big and the meat ball is tight and the oil is soft. After one swallow, the soup is full and fragrant. Sip the soup and chew the leather filling slowly. It's really delicious!

Main Ingredients

Auxiliary Ingredients

Garlic appropriate amount
ginger appropriate amount
Scallion 1

Seasonings

soy sauce appropriate amount
Thirteen spices appropriate amount
Chicken essence appropriate amount
monosodium glutamate appropriate amount
salt salt

The stuffing must be cut by hand with a knife, and finally fried with pepper oil!

Step 1 . Scallion, ginger, garlic, carrot, mutton.

Step 2 . Wash and chop the mutton.

Step 3 . Chop onions, ginger, garlic and carrots.

Step 4 . Chop it with mutton.

Step 5 . Chop until the granules are even.

Step 6 . Then add salt, thirteen spices, MSG, chicken essence and soy sauce.

Step 7 . Deep fry pepper until fragrant.

Step 8 . Stir well.

Step 9 . Add a spoonful of salt into the flour, pour in some warm water (or boiled water can be used to make steamed dumplings) and form the dough.

Step 10 . Wake up for more than half an hour.

Step 11 . After the dough wakes up, cut it into appropriate size and roll it into thin slices.

Step 12 . Wrap them into bigger dumplings.

Step 13 . Boil the water and steam for 20 minutes.

Step 14 . After steaming, dip it in the old vinegar and oil to sprinkle the chilli. It tastes so delicious that it can't stop!

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