A classic Chinese dish, the butter and baking powder are added to the flour to make the pan crust particularly crispy.
< h1 class= "pgc-h-arrow-right" > material preparation</h1>
Fresh lamb: 300 g
Flour: 250 g
Long gourd melon: 1 pc
Shallots: Half a stick
Ginger: 1 pinch
Natural fresh soy sauce: 1 scoop
Salt: A little
Salt (marinated long gourd): 3 g
Sesame oil: 20 ml
White pepper: 1 g
Warm water: to taste
< h1 class="pgc-h-arrow-right" > practice</h1>
1: Use warm water and form some soft dough, cover with a damp cloth and relax for half an hour, wash and prepare the lamb and long gourd
2: Prepare the seasonings: salt, sesame oil, natural fresh soy sauce, freshly ground white pepper.
3: Chop the lamb into minced meat, chop the green onion and mince the ginger.
4: Then put the lamb filling, chopped green onion and ginger and sesame oil, natural fresh soy sauce and white pepper into the basin and mix well.
5: Cut the long gourd into skins and wash them, rub them into strips with a rubbing board, put 3 grams of salt and pickle them for half an hour.
6, half an hour later with a clean cloth wrapped a little gourd shreds, squeeze dry water, put the dry gourd shreds into the lamb filling and mix well (if there is no salty taste in the filling, you can add a little salt and mix well, before the gourd is salted, so finally add salt)
7, the dough is loose and kneaded long strips, and the noodles are squeezed larger than the dumplings.
8: Then roll out the dumpling skin with a rolling pin.
9: Wrap in an appropriate amount of lamb gourd filling.
10, knead into a dumpling shape, like this.
11, preheat the pan or electric cake bell in advance, the bottom of the pot with a thin layer of oil, the finished dumplings in the pan, cover the lid and burn for 15-20 minutes, halfway to 15 ml of water, the use of water vapor to accelerate the cooking, after cooking can be enjoyed.
12, thin skin and large filling, the bottom is burnt, very good.
13, decoration, placement, opening...
<h1 class="pgc-h-arrow-right" > tip</h1>
Long gourd with a rubbing board to wipe the silk does not need to be chopped, after adding salt to squeeze dry water, the gourd silk collapsed, in the chopping there is no gourd chewing, if it is a pan must add a thin iron slice at the bottom of the pot, so that the bottom of the pan paste dumplings is not paste. The electric cake bell does not need to be added.
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