Mutton and radish How to make stuffed dumplings

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  1. Prepare what you need Ingredients.

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  2. Add warm water of about 30 degrees (water that is not hot, slightly cooler than pancake water) Mix flour into dough (a little harder than pancake dough, a little softer than noodle dough), and let it sit for ten minutes.

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  3. Wash and grate the radish and then chop it with a knife.

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  4. Put the mutton stuffing and radish together, add an appropriate amount of salt and a small amount of thirteen spices , a small spoonful of yellow sauce to enhance the flavor, two spoons of vegetable oil, a few drops of sesame oil to lubricate and enhance the fragrance, stir evenly and set aside.

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  5. Knead the dough into a cylindrical shape with your hands, about 2 cm in diameter.

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  6. Use your hands or a knife to cut into rounds.

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  7. Use a rolling pin to roll it into a disc with a thick middle and thin edges.

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  8.Place the filling in the center of the round piece and pinch the edges to form a dumpling shape.Wrap all the dumplings in this way.

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  9. Put enough water in the pot to boil, add the dumplings, turn on high heat, and wait Boil again and add a small bowl of cold water.After boiling again, add a small bowl of cold water.Boil the pot again and the dumplings will float.At this time, the dumplings are cooked.

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  10. Use a slotted spoon to take out the dumplings and put them on a plate.A plate of nutritious and healthy lamb and radish stuffed dumplings.It’s on the table!