200g of flour

300g of lamb

300g of carrot

Supplementary Ingredients

110g of water (for the dough) + appropriate amount (for the lamb filling)

Salt

1 tbsp of oil

2 tbsp of soy sauce

1 tbsp of wine

Spring onion and ginger to taste

3 tbsp of sugar

Pepper powder to taste

Steamed dumplings with carrots and mutton

Steamed dumplings with carrots and lamb

Sugar 3 tbsp

Pepper in moderation

How to make carrot and lamb steamed dumplings

1.

Knead the flour with water and salt to form a smooth dough, and let it rise for 30 minutes.

2.

Make the filling while the dough is rising: chop the lamb, you can buy it ready-made, but it's better if you chop it yourself. Chop the carrots. Chopped green onions and ginger. Add all the seasonings, mix well. Then a little bit of water, add the side of clockwise stirring, until the meat mixture viscous and elastic.

3.

Divide the dough into small sized dumplings and knead.

4.

Roll the dough into a slightly thin disk.

5.

Put in the appropriate amount of meat filling, and wrap into your favorite shape.

6.

Wrap all the dumplings and steam them in a pot, then change the heat to medium for 12 minutes.

Cooking Tips

1. The amount of water in the flour needs to be added flexibly.

2. Don't make the lamb filling too dry, or it will have a chalky texture.

3. You can add oil to the filling, I was afraid of greasy did not add.