Materials

250g flour, 1/2 tsp salt, 90g boiling water, 60g cold water, 200g minced lamb, 100g sauerkraut, ? carrot, 4 dried shiitake mushrooms, 1 egg, green onion, ginger, salt, soy sauce, cooking wine, sesame oil, pepper

Methods

1. Add minced lamb with egg, salt, cooking wine, soy sauce, sesame oil, minced ginger, green onion and pepper. Add egg, salt, soy sauce, sesame oil, ginger, green onion and pepper into the minced lamb and mix well.

2. Add pickled cabbage, grated carrot and mushroom and mix well to make the stuffing. (Soak the dried mushrooms in advance, rub the carrots finely and sprinkle a little salt to squeeze out the excess water before mixing into the filling)

3. Flour into the boiling water with chopsticks and mix quickly, then add cold water and mix well to knead the dough with your hands into a smooth dough, covered with a damp cloth and molasses for 20 minutes;

4. Molasses dough taken out of the kneaded and smooth, and then cut into 8 equal portions;

5. Each piece of the small piece rolled out into a round piece, wrapped in

6. Pinch together and then press flat into a pie shape;

7. Put 2 tablespoons of oil in the pan, then put in the pie, cover the pan with a lid and fry on low heat for 10 minutes, turning halfway through, frying until both sides are colored and cooked through;

8.