Main Ingredients

Cabbage

350g

Lamb

250g

Dumpling Skin

700g

Supplementary Ingredients

Scallion

Moderate

Salt

Moderate

Soy Sauce

25ml

Sugar

3g

Wine

20ml

Pepper

3g

Thirteen spice

5g

Chicken essence

Moderate

Scented oil

Moderate

Ginger<

Moderate

Steps

1. Prepare all the ingredients.

2. Wash the mutton and kick out the fat and sinew and cut into small pieces, add green onion and ginger.

3. Mince the meat and set aside.

4. Cabbage washed into a pot of boiling water blanched and filtered cool.

5. Cabbage squeezed dry and chopped.

6. Then chopped cabbage squeeze dry water standby.

7. Add salt, soy sauce, sugar, cooking wine, chicken essence, pepper, thirteen spices to the mutton filling.

8. Stir the meat mixture evenly.

9. In the cabbage into.

10. Continue to mix well and then drizzle into the sesame oil and stir evenly into the filling.

11. Take a dumpling skin and wrap it in the cabbage and mutton filling.

12. Knead the dumpling into a raw dumpling.

13. Wrap all the dumplings in turn.

14. Into the pot to cook with the vinegar plate on the table that is good.

Tips

There will be some fat and sinew in the middle of the mutton, it is necessary to kick it out in the chopping, so that the mutton taste good and does not reduce the smell of mutton.