Methods for making Chinese mushroom and mutton dumplings:

1, first of all, you need to buy 300 grams of mutton stuffing, 4 eggs, 50 grams of mushrooms, 1 red bell pepper, 5 grams each of salt, chicken essence, sesame oil, pepper, 2 grams of monosodium glutamate (MSG), 15 grams of cooking wine, 50 grams of diced green onion, onion and ginger, 10 grams of corn starch, 10 grams each of milk of the three flowers, and 2 egg whites.

2, and then the lamb filling with salt, monosodium glutamate (MSG), chicken essence, sesame oil, cooking wine, pepper, egg white, cornstarch and stirring on the strong standby.

3, mushrooms soaked and cut into granules, egg liquid with water starch beat well, spread into the egg skin spare.

4. Add mushroom, green onion and ginger water, and green onion into the lamb stuffing and mix well, then wrap it into the egg skin.

5, into the pot to cook, add salt, monosodium glutamate, pepper to taste, out of the pot, dripping into the three flowers of evaporated milk, sprinkle red pepper particles, small onion particles can be.

6. Take a dumpling skin and put a small spoonful of meat mixture into the center of the dumpling skin.

7. Put the two sides of the dumpling skin together, pinch the center together, and then pinch the rest of the dumplings together so that there are no gaps in the dumplings, and the simplest dumplings are ready.

8. Add water to the soup pot and boil it, put in the dumplings, and then point in half a bowl of cold water after boiling, and then you can serve it after three times.