Mutton and celery dumplings

1 Mix the filling first, chop the mutton into a filling, put it in a bowl, mince the onion and ginger and put it into the mutton filling, add three spoons of soy sauce and one spoon of Maggi Fresh, a spoonful of oyster sauce, a small spoonful of pepper powder, a small spoonful of five-spice powder, two spoons of salt, two spoons of peanut oil, stir well; wash and chop the celery, put it into gauze and twist out the water, add it to the mutton stuffing and stir Evenly.

2 Mix the flour with water to form a dough, knead it again after ten minutes. Add ingredients to the kneaded dough, roll it into dumpling wrappers, wrap it up and cook it in the pot.

Mutton and Enoki Mushroom Dumplings

1. Cut the purchased mutton and chop the stuffing yourself. Add an appropriate amount of white wine to remove the smell. When it is almost the same, chop the ginger and green onion into the meat. stuffing, this is easier;

2. Wash the enoki mushrooms, chop them into pieces, mix them into the meat stuffing, and then add various seasonings. The oil I use for the stuffing here is cooked soybean oil;

3. After the noodles have risen, wrap them up and cook them in a pot.

There is also a mutton and carrot version.

Prepare the dumpling fillings. Shred the carrots, blanch them and squeeze them dry. Chop the soaked fungus and mince the meat. Add the onions, ginger, garlic and a small amount of coriander to the minced meat, chop well, then add the carrots and fungus and continue to chop. Crack in an egg and add strength to the filling in one direction. During this period, add light soy sauce, sesame oil, thirteen spices, and salt to get the finished dumpling filling.