<h1>The lamb dumplings are so delicious, not greasy, fresh and fragrant, and the whole family loves to eat</h1> them
Yesterday back to the hometown a trip, before leaving the uncle to bring two or three pounds of lamb, said that just killed the processing, is very fresh, this year's New Year when the price of lamb is very expensive, more than 50 yuan a pound, spare year goods are not willing to buy, now look at the lamb, thought of a variety of ways to eat, stewed lamb, fried lamb, wrapped lamb dumplings, all want to eat again, but the number is not enough, the conditions are not allowed.
Our family are authentic northerners, the most favorite is not tired of eating dumplings, so in the end still choose to wrap lamb stuffed dumplings to eat, delicious and juicy, bite a mouthful of fragrant, special relief. Lamb is delicious, but the taste is very heavy, it is not easy to handle, especially when mixing the filling, many people do not know how to adjust, do not know what to put well.
Today, I will share with you the detailed method of lamb filling fresh and beautiful to eat, interested friends can follow to see Oh, lamb dumplings such as filling is too delicious, not greasy, fresh and fragrant, to ensure that the whole family loves to eat, the taste is definitely not lost to the dumpling shop.
To prepare the lamb dumplings:
1, put the lamb in a clean basin, pour the right amount of warm water, sprinkle the right amount of salt, wait until the salt melts, soak for about 10-15 minutes, so that you can soak out the excess blood water, thereby reducing the part of the smell and fishy taste.
2, take out the lamb drain the water, put on the board to chop into meat filling, try to be as delicate as possible, there is a blender can also be used to handle.
3: Peel and wash the green onion and chop it, peel the ginger, wash it and chop it, put the peppercorns in a bowl, pour in the right amount of boiling water, soak for about 5-10 minutes, into pepper water. The effect of peppercorns is very good, so the pepper water and pepper powder can not be less.
4, carrots washed with water, put into a pot of boiling water to blanch water to break the raw, fish out and cool after chopping into minced, carrots do not blanch water, eat a little crisp or a little hard, or blanched water after the filling taste is better.
5: Put the lamb filling, chopped green onion, minced ginger and carrots in a large bowl, pour in the appropriate amount of salt, soy sauce, peppercorn powder, sesame oil, pour in the appropriate amount of pepper water, stir well in one direction, and force.
6: Take an appropriate amount of flour and water and stir into a flocculent shape, knead into a smooth dough, cover with a layer of cage cloth, wake up and let stand for 10 minutes, knead the dough into long strips again, cut into smaller agents.
7, take the rolling pin rolled into the middle thick around the thin dumpling skin, take the appropriate amount of lamb stuffing in the middle of the skin, knead and knead tightly into dumplings, add cold water to the pot and heat it, gently stir the dumplings, after boiling again, continue to cook until the dumplings are drummed, you can put it out and eat.