One kilogram of moderately fat and lean lamb

One bag of dumpling skins bought at the supermarket

Half an onion

Several cloves of garlic

One small piece of ginger

Mixing wine in moderation

Pepper in moderation

Chicken essence in moderation

Soy sauce in moderation

Salt in moderation

Chicken broth or water in moderation

Cooking oil a few drops

Difficulty Normal

Time half an hour

Flavor Salty

Process Steaming

Lamb Roasted Wheat Steps

1.

And stuffing: clean onions, cut in large chunks, soak in lightly salted water, drain and mince. If conditions permit, you can just throw it into a beater and break it up. Ginger and garlic, minced.

2.

Put the mutton mixture into a large bowl, add 1 to 2 tablespoons of cooking wine, half a spoonful of soy sauce, a little pepper and then mix in one direction, feel strong can be added to the chopped onions, ginger, garlic. Keep stirring. If it feels dry, add a little fresh chicken stock or water. But it is better to be a little dry. This way, the dough can be formed. During this period, you can use chopsticks to pick up a little filling, lick it with the tip of your tongue to see the saltiness, and then if it is very light, put in the right amount of salt.

3.

Put the lamb stuffing into a large bowl, add 1~2 tablespoons of cooking wine, ? tablespoon of soy sauce, and a pinch of pepper and mix in one direction. When it feels strong, add chopped onion, ginger and garlic. Keep stirring. If it feels dry, add a little fresh chicken stock or water. But it's best if it's a little dry. This way it will form a ball. During this period, you can use chopsticks to pick up a little filling, lick it with the tip of the tongue to see the salinity, and then if it is very light, put in the appropriate amount of salt.

4.

Put the lamb stuffing into a large bowl, add 1~2 tablespoons of cooking wine, half a spoon of soy sauce, a pinch of pepper and then mix in one direction.

5.

Add the chopped onion, ginger and garlic when it feels strong. Keep stirring. If it feels dry, add a little fresh chicken stock or water. But it is better to be a little dry. So that you can form a ball.

6.

During the period, you can use chopsticks to pick up a little filling, lick with the tip of the tongue to see the saltiness, and then if it is very light, put in the appropriate amount of salt.

7.

After the filling is ready, open the dumpling skins, take out three, fold them along the radius and pinch them flat with force, then open them and fold them partially again. It will be delicious if you pinch it thin. But try to keep the middle of the yakisoba skin as thick as the previous dumpling skin. After pinching, it becomes ruffled folds.

8.

Left thumb and forefinger together in a circle, put the siu mai skin on top, and then collapsed into the place into the meat filling, and then gently bring the sides together. The mouth of the place slightly pinched, so it will not fall apart.

9.

Grab a steamer drawer, thinly coat the inside with food oil, and place the siu mai on top, or lay it underneath fresh corn leaves if you have them at home. For every package of yakisoba, set one on top. Space them out a bit.

10.

After arranging, start a pot, boil water, and then steam on the drawer for fifteen minutes. Then you can eat the fragrant siu mai.

Warm tips

The steam drawer can be coated with some oil to prevent the sticky bottom. Lamb is easy to cook, so just steam it after opening the pot. Besides, it is hard to drain out the mutton oil, so try to pick a leaner mutton.