Ingredients for mutton and leek dumplings

1000g of mutton, 500g of leek, 2 carrots, 400g of onion, 1 400g of oil, 30g of salt, 20g of green onion, a piece of ginger, a piece of five-spice powder 6- 8 grams of peppercorns, 30-50 pieces of star anise, 2-3 orange peels, appropriate amount of flour, 1000 grams of warm water, 500ml

Steps to make mutton and leek dumplings

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Orange peel (from 2 small oranges), 30-50 peppercorns, and 2-3 star anise. Add 300-400ml of water, boil, soak in all the seasonings and let cool, filter out all the seasonings to get 200ml of spice water.

Step 2

Chop 1 section of green onion (2-3 cm), chop ginger (2*2*2 cm is one piece), put it in the meat filling, slowly Stir in the peppercorn spice water, add the peppercorn spice water while stirring, and stir evenly. When the mutton fully absorbs the spice water and becomes chewy, the meat will become a little sticky and gelatinous.

Step 3

Crush 2 carrots and an onion, and add the meat filling (the ready-made meat filling I bought this time).

Step 4

Add 20 grams of salt. Add 2 grams of five-spice powder four times per spoonful. (Not adding soy sauce, light soy sauce and other seasonings will affect the flavor of the mutton)

Step 5

Add all the vegetables: minced carrots, minced onions and minced chives. (Wash the leeks, spin dry and chop into small pieces)

Put 20ml of sesame oil and 30ml of cooking oil to cover the vegetables so that no water comes out of the vegetables. The dumpling filling is ready.

Step 6

Knead dough in a bread machine, 1000 grams of flour, 500 ml of water, no need to add salt, dough mixing process, 30 minutes. It comes out a little hard, please add 50ml more water next time! This time I used Australian flour, which is finer and has better bones than the domestic flour.

Step 7

This is the brand.

Step 8

Each bun is 10 grams, just wrap it normally. It doesn't taste bland when cooked.