I have the impression that the winter melon lamb filling was invented by my grandmother. Grandma said that lamb eats water, winter melon comes out of the water, and using these two ingredients to make stuffing is a perfect match.
The lamb filling with winter melon is best for steamed dumplings, the lamb is warm, the winter melon is cool, and it is wrapped in the dough and steamed for 20 minutes, as if it is boiled in a stew cup. The stewed lamb absorbs the coolness of the winter melon, less fierce, and the winter melon absorbs the warmth of the lamb to reduce some of the cold. As long as you pay sincerity, you will get a healthy product with a sweet taste!
The dough skin needs to be hot noodles, hot noodles are easy to digest, healthy spleen and stomach, and consistent with the mood of the filling. Dead noodles are too strong for cooking, and steamed dumplings are too rough. Although the noodles are easy to digest, the tissue is fluffy, the adsorption is strong, and it will suck the soup juice of the dry filling, affecting the taste of the finished product.
Seasoning is simple, in order to highlight the original flavor of the ingredients. Lamb to choose fresh, back and leg meat can be, these two parts of the meat fascia tissue less, there is a part of fat, chopped fat and lean ratio is just right.
It doesn't take much time to mix the stuffing, so sichuan peppercorns are brewed into water, the lamb is beaten to the best of the best, and the oil, salt, green onion, ginger and a small amount of soy sauce are added, and the winter melon can be rubbed into silk.
Winter melon should not be chopped, it will lose water, and the filament is enough. When ripe, it has a soft texture and does not stand up like a carrot.
If you have eaten winter melon lamb steamed dumplings, you will not be stingy and will not pity time. Because when you bite through the delicate steamed dumpling skin, drink the fragrant soup, and taste the deliciousness of the filling, you will not regret waiting.
Winter melon is originally light in color, and it is even more looming after steaming, but it does not affect its release of fragrance. Lamb is not dirty, delicate and smooth.
My steamed dumplings are big, and when lunch comes to it seven or eight, it will be full, accompanied by a cup of hot light tea, and it will be warm all afternoon!
It is such a simple collocation, the whole technique, but to create a lifetime of taste can not be tired of delicious!