There is an old saying "winter solstice dumplings, summer solstice noodles", as a young person I only know that there is this saying, but almost no deliberate on this day to eat, in addition to the new year's day of the dumplings are necessary to eat, the rest of the time want to eat what to do, not too much exquisite, but my husband's summer solstice is to wrap dumplings to eat, the specific why to eat dumplings on this day I also know, but know that they care more about this holiday, my mother-in-law called me two days ago to tell me that the summer solstice is coming, to wrap dumplings.
Speaking of dumplings my husband and children said that they want to eat dumplings, and can not wait for the summer solstice to eat dumplings, after some discussion, we decided to eat lamb scallion stuffed dumplings, when it comes to lamb many people will feel that lamb dumplings are more steamy, eating will be more greasy, in fact, lamb stuffing is exquisite, as long as the filling is adjusted, the dumplings wrapped out are tender and juicy, not greasy, let you eat and want to eat, today I will explain in detail to you the practice of lamb dumplings.
【Lamb scallion dumplings】
【Required ingredients】1 pound of lamb, 500g of flour, appropriate amount of green onion, ginger, peppercorns, soy sauce, soy sauce, salt, allspice powder, cooking oil
【Preparation steps】
1. I bought a very fresh piece of lamb shank meat, more fat, simply rinse it, chop into meat filling.
2. After the lamb is chopped, add soy sauce, dark soy sauce, salt, five-spice powder and mix well.
3. Add white green onions, slices of ginger, peppercorns to the bowl, soak in boiling water for 10 minutes, you can also put these ingredients in the pot to boil, put the water out to cool and set aside, this water is the key to the lamb to fishy.
4. Add the soaked water to the meat filling, stir vigorously in one direction while pouring, until the meat filling becomes delicate and not dry, not dry enough to absorb the water, put the cut green onion into it and stir evenly, so that the filling is adjusted.
5. Want dumplings to be delicious and noodles are also very important, and when the noodles are added a spoonful of salt, you can increase the gluten of the dough, so that the dumpling skin has toughness and is not easy to break the skin, the noodles should be softer, once and not smooth on the dumplings for 5 minutes and then kneaded, until the noodles are smooth, so that the dumpling taste will be better.
6. The dumplings stuffed with meat need to be cooked longer than the vegetarian dumplings, so the skin of the dumplings cannot be rolled too thin, and the meat filling cannot be put too much, otherwise it is easy to cook the skin for a long time. Dumplings are all wrapped, there is a saying called "bun delicious is not on the pleats", dumplings are the same, as long as they do not break the skin, do not show the filling to ensure delicious.
8. The water to cook the dumplings must be added enough, and a spoonful of salt should be added to the water before the dumplings are laid, so as to prevent the dumplings from sticking. After the water boils, add a small bowl of cold water when the pot is boiled again, cover the lid, heat the pot until the pot is boiled, add a small bowl of cold water, and then boil on high heat, so that three times, the dumplings float up and swell and become soft, if it is vegetarian filling, add water once or twice.
The fragrant lamb stuffed dumplings are ready, you can eat them directly, you can dip them in vinegar, you can also scoop up a bowl of dumpling soup, pour sour soup and spicy water to eat a pleasure. My husband said that he likes to eat dumplings in the summer, eat sweating, so unhappy, especially lamb stuffed dumplings, really can't stop eating. Friends who like it try this method to ensure that it is not greasy and the whole family loves to eat.
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