San Yang Dumplings

Flavor: Other; Cooking method: Boiling; Time: One hour; Difficulty: Normal.

Steps to make San Yang Dumplings

Mix 300g of flour, 160g of water, and 1g of salt to form a slightly soft dough. The amount of water should be adjusted according to the water absorption of the flour. Cover the dough with plastic wrap and let it rest.

Prepare the potatoes and onions.

Wash the onions and grate them into small pieces.

Add 2g of salt to the grated onions and let it sit for a while to remove excess water.

Peel the potatoes and soak them in water with some salt. The amount of salt is not included in the recipe.

Wash the soaked potatoes twice and blanch them in boiling water.

Take out the potato shreds and cut them into small pieces. Set aside.

Add some white pepper powder to the lamb filling and mix well.

Add 3g of salt and mix well.

Add a tablespoon of vegetable oil and mix well.

Squeeze the excess water out of the onions with your hands, but do not squeeze them too dry.

Combine the three fillings in a bowl and add another gram of salt to the potato shreds. Mix well.

Add another tablespoon of vegetable oil and mix well.

Mix everything well to make the San Yang Dumpling filling.

Knead the rested dough until smooth.

Cut the dough into long strips, roll them into balls, and then cut them into appropriately sized pieces.

The homemade dumpling wrappers are thin and chewy.

Take an appropriate amount of filling and wrap it in the dumpling wrapper.

Arrange the dumplings in rows.

Boil a pot of water, add the dumplings, and bring to a boil. After three boils, add a little cold water and boil again. Remove the dumplings.

Enjoy the San Yang Dumplings with some vinegar and chili oil. They are delicious! Wishing you a happy eating and a prosperous Year of the Sheep!