Ingredients for lamb stuffed dumplings

600 grams of plain flour 2 grams of common salt

300 grams of water 150 grams of lamb stuffing

10 grams of soy sauce 10 grams of caraway oil 5 to 6 tablespoons

1 green bell pepper 1 carrot

200 grams of cabbage 25 grams of minced scallions and ginger

3 to 4 tablespoons of oyster sauce 2 to 3 tablespoons of pepper powder

3 to 4 tablespoons of fennel powder 3 tablespoons of soy wine wine 2 to 3 spoons

2 spoons of fennel powder 3 spoons of pepper

3 spoons of soy sauce 0 3 spoons of yellow wine wine

2 spoons of starch 3 spoons of table salt about

Methods of Mutton Stuffed Dumplings

Steps 1

Mutton chopped into a stuffing, frozen mutton should be soaked to remove the blood water, onion and ginger finely chopped, chopped green pepper, chopped carrots and cabbage, the meat filling put into the yellow wine, Starch and stir, start seasoning, in order to put oyster sauce, soy sauce, soy sauce, minced onion and ginger, pepper, fennel powder, pepper, salt, and then put the vegetables into the mix.

Step 2

The noodles should be soft enough to handle, divide into several equal portions, roll out and cut into small pieces, then roll into a thin outer skin with a thicker inner skin, put the filling in the middle of the skin, press it firmly, fold it and pinch it tightly as shown in the picture, and then press it tightly with both hands once more.

Step 3

Put the dumplings in a pot of boiling water, stirring constantly until they float, and cook for 5 to 6 minutes.