Eating Dumplings on Start of Autumn: This Filling is a Must for Dispelling Cold, Removing Dampness, and Warming the Spleen—Juicy and Delicious!

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On August 7th, we welcome the Start of Autumn, a time when the saying goes, "Start of Autumn arrives, and it's time to put on autumn fat." For us northerners, the most important way to "put on autumn fat" is with a steaming bowl of plump, delicious dumplings! The elders say that the dumplings eaten on this day should be "meaty to nourish the body," using warming ingredients to dispel the accumulated cold and dampness from summer while strengthening the spleen and stomach.

This year, I strongly recommend this golden, auspicious pairing—pumpkin dough dumplings stuffed with carrot and lamb filling! The golden-yellow wrappers look festive, the lamb warms the body and dispels cold, and the carrots strengthen the spleen and resolve dampness. One bite sends warmth radiating from the stomach—pure comfort!

1. Golden Pumpkin Wrappers: Soft Yet Chewy, with a Clever Trick

The pumpkin dough is the first golden touch of these Start of Autumn dumplings! The method is simple, but the results are stunning:

1. Select a piece of old pumpkin (about 250g), peel and remove the seeds, then slice thinly. Steam over high heat for 15 minutes until completely soft. While still hot, mash the pumpkin into an ultra-smooth puree—no lumps allowed! Let it cool slightly until warm to the touch.

2. In a large bowl, add about 400g of all-purpose flour and a small teaspoon of salt (to enhance elasticity). Slowly pour the warm pumpkin puree into the flour while stirring with chopsticks. Once it forms large, snowflake-like clumps, knead by hand. If the dough feels too dry, add cold water in small amounts (about 30-50ml total) until a smooth, soft, non-sticky dough forms. The dough should be slightly soft for the best texture. Cover with a damp cloth or plastic wrap and let it rest for at least 30 minutes. The rested dough will become very elastic and smooth.

2. The Secret to Lamb Filling: No Gamey Taste, Tender and Juicy

Now, the star—lamb! To make the filling fragrant without gaminess, tender without dryness, and bursting with juices, follow these secrets:

1. Choose lamb from the front leg or neck, with a bit of fat (about 30-40% fat to lean ratio). Either mince it yourself or ask the butcher for a coarsely ground texture (a little texture improves the mouthfeel). Prepare a small bowl (about 100ml) of scallion-ginger-pepper water: steep a few slices of ginger, a smashed scallion white, and a pinch of Sichuan peppercorns in hot water, then strain and cool.

2. Season the lamb filling: Place the minced lamb in a large bowl and add salt, white pepper (generous amount to neutralize gaminess and enhance aroma), a little light soy sauce, optional oyster sauce, and a pinch of sugar for umami. The key step: Stir vigorously in one direction only (clockwise or counterclockwise—no random mixing!). Once the meat becomes sticky, add the cooled scallion-ginger-pepper water in 3-4 batches, stirring in the same direction each time until the liquid is fully absorbed. The filling should become glossy, sticky, and slightly fluffy. This step requires patience but ensures juiciness! Refrigerate the filling for at least 30 minutes to let the flavors meld.

3. Prepare the carrots: Shred 2-3 carrots (about 300g), then chop slightly. Crucial step: Toss the carrots with a teaspoon of salt, let sit for 10 minutes, then squeeze out excess water! This prevents the filling from becoming watery and ensures easy wrapping.

4. Combine the filling: Remove the lamb from the fridge and mix in the squeezed carrots. Drizzle with fragrant spiced oil (heat 2 tbsp oil, fry ginger slices and Sichuan peppercorns until aromatic, discard solids, and cool the oil). Add a splash of sesame oil. Finally, stir everything together in the same direction—now, only a rich, savory aroma remains, with no trace of gaminess!

3. Shaping and Cooking: Boiling Golden Treasures

1. Shape the dumplings: Roll the rested dough into a log, cut into small pieces, and roll into wrappers (slightly thicker in the center, thinner at the edges). Place a generous amount of filling in the center, fold, seal tightly, and shape as desired (crescent or ingot-style). Pumpkin dough is very elastic, so don’t worry about tearing!

2. Boil to perfection: Bring a large pot of water to a rolling boil. Add the dumplings and gently nudge them with a spoon to prevent sticking. Pro tip: After the water boils again, add a small bowl of cold water ("dian shui"). Repeat 2-3 times. When the dumplings float, turn plump, and the wrappers become slightly translucent (hinting at the orange filling inside), they’re done! The golden pumpkin wrappers make them look especially festive.

Eating these pumpkin-skinned lamb and carrot dumplings on Start of Autumn isn’t just about satisfying cravings. As the old saying goes, "Eat white in autumn, black in winter." The golden pumpkin and orange carrots perfectly match autumn’s harvest hues. Lamb, warm in nature, warms the spleen and dispels cold-dampness, while carrots aid digestion.

Mark your calendar for August 7th—make these golden, fragrant dumplings! Gather the family, wrap them with joy, boil them with hopes for health, and savor them with blessings for good fortune.

(Note: The original text was expanded to meet the 800-word requirement while maintaining natural flow and adding practical cooking insights.)