Ingredients

Meat:

High-gluten flour 500g

Egg white

Salt

Water 250g

Measurement of Filling:

Mutton Stuffing 500g

Mutton Bone Broth/Water 150g

Pepper 2g

Pepper 2g

Spice 2g

Five-spice powder g

Pepper 2 g

Five-spice powder 2 g

Salt 5 g

MSG 3 g

Boiled soy sauce 20 g

Peanut oil 25 g

Scented oil 5 g

Diced onion 100 g

How to make Lamb and Onion Dumplings

While in the high-gluten flour add A pinch of salt, egg white and water, and form a smooth dough.

Cover with a damp cloth and let rise for half an hour.

After pouring the mutton filling into the mutton bone broth, add pepper, pepper, five-spice powder, salt, monosodium glutamate (MSG), and simmering soy sauce (put some onion, ginger, and seasonings into the simmering soy sauce when boiling it), and stir the filling in one direction, slowly to quickly.

After stirring the filling, add the peanut oil and sesame oil and continue to stir in one direction.

After stirring, add the diced onion and mix well.

Knead the dough a little, cut it into long strips, roll the dough into long sticks, pull them into equal-sized dosages, sprinkle them with flour, and roll them gently with the palms of your hands.

Roll the skin slightly thicker than the vegetarian filling, go to a dumpling skin, put the right amount of mutton filling, wrapped into a large dumpling (more stuffing delicious ~)

When the water boils, drop the dumplings. Push the water to turn up, spoon close to the bottom of the pot to push, and then cover.

After the pot boils again, add some cool water and push the water to turn up again.

No need to cover again, just open 2 more open pots, adding water after each one.

Look at the dumpling belly are bulging is cooked, fish out can.

Shake it on a plate, so it doesn't get stuck together.

Tips

The lamb filling can be combined with carrots, carrots and parsley.

For pork filling, generally speaking, add 100g of water/bone broth to 500g of pork filling.

Each brand of flour has a different amount of water intake, so add or subtract as you see fit