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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
In a large wooden bowl, add 400 g flour and 2 g salt, gradually pour in 192 g room temperature water, mix by hand and knead into a slightly firm, uneven dough.
Watch out
Water must be strictly controlled, otherwise the dough will be too soft and affect subsequent operations.
Wrap the dough tightly with plastic wrap and let it rest for 20 minutes.
Watch out
Must be sealed with plastic wrap, otherwise the surface of the dough will dry out and form a crust.
Knead the dough along the gluten's strength for half a minute until you feel the gluten tighten.
Watch out
Do not knead for too long
stop as soon as you feel the dough tighten
Wrap the dough with plastic wrap again and let it rest for another 20 minutes.
Watch out
It doesn't matter if you forget the time and let it rest a bit longer.
After 20 minutes, knead the dough for another half minute until it gradually softens, becomes very smooth on the surface, and connects well together.
Watch out
After two rests and kneads, the dough surface must be smooth before proceeding to the next step.
After kneading, wrap the dough with plastic wrap and give it a final rest of 1 hour before rolling out the dumpling wrappers.
Watch out
This is the final rest
make sure to allow a full hour for the gluten to completely relax
Separate the white and green parts of 2 large green onions, shred the green part into fine threads, chop the white part into fine scallions, and mince with a knife.
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The white part must be chopped very finely, otherwise the texture inside the dumpling will be rough.
Cut 500 g of lamb leg with fat into small cubes first, then mince into fine meat paste using double knives.
Watch out
The meat must be minced finely and evenly so the filling is tender.
Wash hands thoroughly after handling raw meat to avoid cross-contamination.
In a large bowl, place the minced lamb, add 1/8 tsp five-spice powder, 1/8 tsp Sichuan pepper powder, 1/4 tsp white pepper powder, 1 tbsp ginger paste, 2 tbsp regular soy sauce, 1/4 tsp salt, and 150 g chicken broth. Stir in one direction until the meat mixture becomes sticky and forms a semi-solid state.
Watch out
Chicken broth must be added gradually and stirred in the same direction, otherwise the filling cannot fully absorb the water.
Hot oil may splash when boiling and pouring; maintain a safe distance and use insulated tools.
Heat a wok with 3 tbsp oil, add shredded green onion and fry on low heat until golden brown. Add 2 tsp Sichuan peppercorns, fry until fragrant and discolored, then remove them. Finally, pour the hot oil over the chopped white scallions and mix well.
local_fire_departmentlow heatWatch out
The hot oil temperature is extremely high and peppercorns burn easily
be careful of oil splashing when pouring
Chop the fried golden green onion into small pieces, add it to the meat filling, and mix well.
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The fried green onion should be chopped as finely as possible and mixed thoroughly into the filling.
Take out the rested dough after one hour, poke a hole in the center, pull it into a ring, break it, and roll it into a long thin rope.
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Apply even pressure when rolling the rope to ensure uniform thickness.
Cut the dough rope into uniform small pieces, sprinkle with a little dusting flour to prevent sticking, and flatten them.
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Only a very small amount of dusting flour can be sprinkled, otherwise it will destroy the gluten and glossiness of the wrapper.
Rotate the wrapper with one hand and roll it with the rolling pin with the other hand about ten times, rolling into a round wrapper that is thick in the middle and thin at the edges.
Watch out
Apply even pressure when rolling the wrapper to ensure the center is thick enough to hold the filling.
Take a wrapper, add the prepared lamb filling, fold it in half, pinch with both thumbs and index fingers, curve your index finger along the curve and squeeze towards the center to form a ingot dumpling.
Watch out
The edges must be pinched tightly sealed, otherwise the meat juices will leak out during boiling.
Boiling water and steam can easily cause burns; operate slowly when dropping or scooping dumplings to avoid splashing boiling water.
Add boiling water to a pot, add the wrapped dumplings, gently push the bottom with a strainer to prevent sticking. After boiling, add cold water for the first time and cover. When dumplings float, add cold water for the second time, boil again, and remove.
local_fire_departmenthigh heatWatch out
Must add cold water twice to prevent vigorous boiling from bursting the dumpling wrappers.
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