Zhejiang snacks. It is made of steamed mutton stuffing and hot noodles in hot water. The surface is like cabbage, with thin skin, fresh juice and tender stuffing.

Raw materials: (100)

White flour 1250g, Shaoxing wine 50g, refined salt 50g, soy sauce 100g, radish 1500g, boneless mutton 1000g, chopped green onion 150g, monosodium glutamate 7.5g, ginger/kloc.

Making:

First, grind mutton into minced meat, add 50g of soy sauce, refined salt, Shaoxing wine and ginger juice (50g of ginger powder is squeezed into juice by water), stir vigorously, add 300g of water, and then stir evenly. Peel radish, wash, shred, cook, supercool with water, cut into fine powder, squeeze water to take 750g, and mix with chopped green onion, sesame oil and monosodium glutamate into the meat stuffing.

2. Mix flour (1000g) and 300g hot water (60℃-80℃) into snowflake flour, spread it cold, sprinkle 50g cold water15min on it, fully knead, pick 100g flour and sprinkle it on the flour.

3. Take the rolled thin skin, mix the dough, wrap it into stuffing (22g) one by one, gently swirl and knead it into the shape of cabbage, put it in a steamer covered with wet cloth, steam it on a boiling pot for 4 minutes, then dip it in cold water with a bamboo brush, evenly spread it on the steamed dumplings, cover it with high fire and steam it for 3 minutes, and take it out.