Mutton Siomai Recipe Name: Mutton Siomai Cuisine: Northwest Cuisine Features: This type of Siomai has thin skin and large fillings, is tender and delicious.

Production materials: Main ingredients: 500g wheat flour, 500g lamb (lean), auxiliary ingredients: 30g coriander, seasonings: 50g green onions, 15g ginger, 5g salt, 3g MSG, 30g soy sauce, 20g cooking wine, fennel

10 grams of powder, 25 grams of vinegar, 1 gram of pepper, 30 grams of sesame oil. Basic instructions: 1. Wash the mutton and chop into pieces; 2. Remove the roots of coriander, wash and cut into pieces; 3. Wash green onions and ginger separately.

Cut into fine pieces and set aside; 4. Put the minced mutton into a bowl, add cooking wine, minced green onion, minced ginger, refined salt, pepper, fennel powder, soy sauce, monosodium glutamate and appropriate amount of water, stir in one direction until the water and meat are combined.

Thick and chewy; 5. Add minced coriander and sesame oil, mix well to form a filling; 6. Put 100 grams of flour into a basin, pour an appropriate amount of boiling water and mix to make hot noodles; 7. Pour an appropriate amount of water into the remaining flour, and mix with

Form a dough; 8. Put the two pieces of dough together and knead evenly, cover with a wet clean cloth, and let it soften slightly; 9. Knead into a long strip and cut into dough pieces of about 15 grams each; 10. Flatten the dough.

Roll out the siomai skin into a very thin edge; 11. Wrap the siomai skin with an appropriate amount of mutton filling; 12. Put it on the drawer, steam over high heat for 15-20 minutes, and then dip it in balsamic vinegar and eat.