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During the cold winter months, the body needs more calories to stay warm. Lamb is one of the most ideal ingredients in winter. Not only does it provide rich nutrients, but it also has the effect of warming the body. In particular, dumplings filled with mutton are an indispensable delicacy in winter.
First of all, lamb is rich in protein and various essential amino acids, which help the body repair and grow. It is also rich in B vitamins and minerals such as iron, zinc, potassium and phosphorus, which are able to boost immunity and improve immunity. For people who are often affected by cold environments, eating more lamb can play a good protective role.
However, many people make mutton stuffed dumplings always have a particularly fishy smell, mutton is also dry and firewood, particularly unpalatable, and the dumplings are wasted in the end, in fact, this is mainly caused by your seasoning is not quite right, the following will share with you, my family has eaten more than ten years of mutton stuffing practice, this practice is taught to me by a Muslim uncle, the taste is fresh and fragrant, not fishy and not fat, eat one and think of two, eat two and think of a plate.
First of all, prepare a kilogram of lamb leg meat, shave off the bones and chop the meat into a filling, the reason why you let yourself chop the stuffing at home, rather than using a meat grinder to stir the stuffing, is because the mutton filling itself is relatively tender, a little grainy, it will taste more fragrant, choose two fat and eight lean meat when choosing mutton, the filling tastes better, and the part of the choice is also very critical, the leg of mutton meat is tender, and there is no tendon, of course, you can like other parts.
When cutting, first cut into slices and then cut into shreds, and finally cut into dices and then chop a little with a knife, after chopping and putting it on the plate, we prepare some pepper water, prepare a small handful of peppercorns in a bowl, add a little salt, brew with boiling water, soak for about 10 minutes, and wait until the water becomes slightly light yellow, at this time the fragrance of pepper has been integrated into the water, a small amount of pepper water is added to the mutton filling many times, and after joining, it is whipped in one direction, and the whole process needs to be added 5~6 times, so that the color of the mutton filling is lightened, and there is a sticky drawing.
After beating the pepper water, you can remove the fishy smell of mutton to a large extent, after beating the pepper water, add seasoning to the pepper, three grams of salt, one gram of white pepper powder, two grams of Sichuan pepper powder, two grams of cumin powder, a spoonful of oyster sauce, a spoonful of soy sauce, and add a little sesame oil to increase the fragrance, prepare an onion, first cut into shreds, then cut into dices, and then prepare a carrot, cut into slices and then cut into shreds, and finally cut into dices.
After all the meat is cut, put it in the mutton filling and stir well, the onion and carrot will come out of the soup, so after stirring evenly, it will be directly put into the freezer compartment of the refrigerator for freezing, which can not only prevent the soup, but also make the meat filling more compact, and make the dumplings better when wrapping.
Next, we make dough, and when we make dough, we can add an egg to the flour, and then put a little salt, increase the gluten of the flour, and at the same time can make the dough smoother, when cooking dumplings, it is not easy to stick, and it is not easy to break the skin, the flour is stirred into a larger dough and then kneaded into a dough by hand, knead it evenly and put it aside to stand for 15 minutes before continuing to knead, smooth and then knead it into long strips, and then make it into a dough of uniform size, and then you can wrap dumplings.
This is actually a lot of attention to the mutton filling, especially two put three do not put, two put refers to cumin powder and pepper powder, cumin and pepper powder put a good good smell and fragrance, at the same time very greasy, the dumplings taste fresh and fragrant not greasy, three do not put refers to do not put five spice powder or thirteen spices, do not put cooking wine, do not put ginger, five spice powder or thirteen fragrance is too heavy, will cover up the umami of the mutton itself, and after the cooking wine is wrapped in the dough, it can not be dissolved, so there will be a strange taste. As for the ginger itself, the mutton is already hot, and then put in the more hot ginger, which is particularly easy to get hot after eating, so it is best not to put ginger in the mutton-stuffed dumplings and beef-stuffed dumplings.
After the dumplings are wrapped, we can cook directly in the pot, usually when cooking dumplings I don't know if you have the Xi of ordering water, that is, after the water is boiled, add some raw water to it, like boiling these raw meat dumplings This step is essential, after the water boils, add about 100 ml of cold water, and then add cold water three times after boiling again The dumplings are basically cooked.
Moreover, the filling in the dough tendon is ripe more evenly, and the cooked dumpling skin is not easy to break and not easy to stick. And if it is boiled vegetarian dumplings, you can order water twice. Boiled dumplings can be eaten while they are hot, like this kind of mutton stuffed dumplings, you can be paired with a little leek sauce, we usually buy leek flowers in the supermarket, scoop into a small bowl and add a little sugar, a little sesame oil, stir evenly and then dip the dumplings to eat, especially fragrant, but this leek sauce is only suitable for matching mutton dumplings.
Well, today, the preparation method of this mutton-stuffed dumpling will be shared with you. Be sure to keep these two in mind.