Chinese Food
Jiaozi with lamb and fennel
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Mutton has excellent nourishing effect in autumn and winter. With cumin, the two fragrances are combined. The smell of mutton is reduced. Instead, it is the fragrance of anise.
Cooking ingredients
Cooking Steps
Step1:Put the flour into the blender. Add the water three times until the flour becomes a big floccule. Face to face 15 minutes wake up 30 minute
Step2:Chop the mutton. Add an egg, 1 spoon salt, soy sauce, pepper, oyster sauce and chicken essence. Stir well. Marinate for 30 minutes.
Step3:When marinating mutton, roll the dumpling skin. Remove the dough, knead and press until the surface is smooth. Rub the long strip, cut into several preparations, and roll it into a round dumpling skin which is slightly thin around and slightly thick in the middle.
Step4:Mince fennel and add to mutton. Stir in corn oil and 1 tablespoon salt. (if you use mutton fat, you don't need to add corn oil. The fennel is cut before it's fresh and not dehydrated. When the fennel is added with salt, it will come out of the water. So wrap it as soon as possible and don't put it.
Step5:Boil a pot of water. Take the stuffing and wrap the dumplings. Put in the water and let the dumplings float. (if the dumplings are bigger, cook them more.)
Step6:Finished produc
Step7:Finished produc
Cooking tips:To roll the dumpling skin, first press the dough until it is smooth and not sticky. Roll the dough from the edge to the middle. There are skills in making delicious dishes.
