Menu Name: Mutton steamed dumplings

Gourmet: Northwest cuisine.

Features: This steamed dumplings has many thin fillings and is delicious.

Production materials:

Ingredients: 500 grams of wheat flour and 500 grams of mutton (lean meat).

Accessories: 30 grams of coriander,

Seasoning: 50g scallion, ginger 15g, salt 5g, monosodium glutamate 3g, soy sauce 30g, cooking wine 20g, fennel powder 10g, vinegar 25g, pepper 1g and sesame oil 30g.

Basic practice:

1. Wash and chop mutton;

2. Coriander is rooted, washed and cut into pieces;

3. Wash green onions and ginger respectively and cut into fine powder for later use;

4. Put the cut mutton into a bowl, add cooking wine, chopped green onion, Jiang Mo, refined salt, pepper, fennel powder, soy sauce, monosodium glutamate and appropriate amount of water, and stir in one direction until the water and meat are mixed together until they are thick and thick;

5. Add coriander powder and sesame oil, and stir evenly to obtain stuffing;

6. Put100g flour into a basin, and pour a proper amount of boiled water into the noodles;

7. Pour the remaining flour into a proper amount of water and make dough;

8. Put the two pieces of dough together and knead them thoroughly, cover them with a wet cleaning cloth and lick them gently;

9. Knead into long strips and cut into dough of about 15g;

10. flatten the batter and roll it into a baked skin with extremely thin edges;

1 1. Add a proper amount of mutton stuffing to the package;

12. Put it in a drawer, steam it on high fire 15-20 minutes, and then dip it in balsamic vinegar.