A small dumpling skin has all-encompassing and all-encompassing properties, and the seasonal good ingredients of each season can not be wrong to wrap dumplings. Although dumplings are eaten all year round, dumplings in winter are particularly important. Especially in the north, don't say that the winter solstice, Spring Festival and other festivals must eat dumplings, after the cold weather, the number of times to eat dumplings in the daily diet is also rubbing upwards, if you ask what stuffing dumplings in winter are the most suitable? After all, Zhang Zhongjing invented dumplings, and the original filling was lamb.
The meat of lamb is delicate, delicious, rich in protein and vitamins, and high in calories, making it a high-quality ingredient for winter cold protection and warmth. But lamb has an unpleasant "smell", especially in dumplings, many people eat roast lamb, shabu lamb, but do not eat lamb dumplings, because the smell of lamb dumplings is too large. How to reduce the "smell" of lamb as much as possible, retain the umami taste of lamb, let everyone love to eat lamb dumplings, there are still some tips, today to share a lamb carrot dumpling method, remember "1 do not put 2 tips", made out of lamb dumplings smell is very small, umami, full of juicy, the taste is very good.
< h1 class = "pgc-h-arrow-right" > lamb carrot dumplings</h1>
Ingredients required: 1 piece of lamb, 1 carrot, half a bowl of flour, 1 piece of ginger, 1 piece of green onion, 1 handful of peppercorns, 1 handful of cumin, 6 shallots, half-spiced white pepper, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of sesame oil, salt and chicken essence.
<h1 class= "pgc-h-arrow-right" > lamb dumpling stuffing without cooking wine</h1>
Cooking wine originally has a fishy effect, but in the mutton dish is not suitable for adding, cooking wine comes with its own "sour taste" and "wine taste" and the taste of lamb does not match, and lamb stuffing is wrapped in the skin, the alcohol in the cooking wine can not be volatilized, so not only does not remove the smell of lamb, but also will make the umami taste of lamb greatly reduced, eat the taste will be very strange, do lamb stuffed dumplings, do not put cooking wine into it.
1, add an appropriate amount of water and salt to the flour, add salt can increase the gluten of the noodles, dumplings are not easy to cook and break the skin, when adding water, while stirring while adding water, until it can be stirred into a flocculent, kneading by hand into a dough, sealed and woke up for 20 minutes.
2, after the lamb is shredded, chopped into meat filling, carrots are cleaned and chopped, green onions are chopped, ginger pieces are cleaned and scraped off the skin, the same chopped, shallots are processed clean and cut into green onions for later use.
<h1 class = "pgc-h-arrow-right" > Tip 1: Stir in cumin and peppercorns</h1>
Cumin and lamb are the "golden partner", and lamb is also more "eat" peppercorns, when making lamb stuffed dumplings, adding cumin and peppercorns to make the material water, not only can remove the smell of lamb, but also make the lamb more delicious, but also make the dumplings full and juicy.
3, make the material water, add 1 small bowl of water to the boiling pot, add peppercorns and cumin, turn to low heat after boiling on high heat, boil for about 5 minutes, so that the taste of peppercorns and fennel dissolve in water, after boiling the water, pour it into the bowl to cool.
4, after filtering the cumin and peppercorns in the material water, add them to the lamb in 3 to 4 times, and stir clockwise each time when adding the material water, so that the lamb can fully absorb the material water.
5: Add soy sauce, soy sauce, white pepper, minced ginger, salt and chicken essence to the lamb, stir well so that the lamb filling and seasoning are sufficient, then add chopped shallots and chopped carrots, and mix well clockwise.
<h1 class="pgc-h-arrow-right" > Tip 2: Add chopped green onions mixed with sesame oil</h1>
Not only is pork suitable for scallions, but also for lamb. Mixing chopped green onions with sesame oil and adding them to the lamb filling can effectively reduce the smell of the lamb filling, and can increase the umami taste, so that the lamb filling out of the plate is fresh and not fat, very delicious.
6: Add 1 tbsp sesame oil to the chopped green onion, stir well and pour into the lamb filling, stir clockwise again.
7: Cut the dough into small pieces, roll out into dumpling skins, put in the meat filling, wrap and close, and cook in a pot.
<h1 class= "pgc-h-arrow-right" > — said the old well</h1>
Dumpling filling with fennel and peppercorns of the material water to the effect is very good, but the amount of material water to grasp well, do not pour at once, to pour a small amount of times, each time poured into the material water to fully stir, so that the lamb sucks up the "material water", stir vigorously. Too much water is added, it is easy to become "soup dumplings", although the taste is also good, but it is not very good to wrap, and it is easy to break the skin when cooking. If there is a better lamb dumpling recipe, feel free to share it in the comments section.
Limited cooking skills, more advice, eat fun, see you tomorrow.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.