How to make steamed mutton and green onion dumplings

It's easy to eat, just open your mouth and chew. But making food delicious is difficult, at least most people can't do it. Why does this happen? Because they don't have a good solution. Today, I will teach you some tips on how to make steamed lamb and green onion dumplings.

1. Add about 1/4 teaspoon of salt to the flour, stir evenly, then pour in boiling water in batches, stirring with chopsticks. After most of the flour has become flocs, pour in cold water in batches, kneading the dough into a ball with your hands while pouring.

2. When the bowl, surface and hands are shiny, knead the dough evenly, cover it with plastic wrap and let it rise for 30 minutes.

4. Knead the risen dough until smooth and roll it into long strips, then divide it into equal parts.

5. Take one of the dough pieces and use a rolling pin to roll it into a thick skin with thin edges. Then wrap the fillings in it and shape it into a dumpling. Repeat with the remaining dough.

6. Pour about 2/3 of water into the steamer, bring it to a boil, apply oil on the steamer, put the wrapped dumplings in one by one, leaving a little space in between, cover and simmer over high heat for 20 minutes, then simmer for 3 minutes with the lid on.

Whenever we see someone else cooking a delicious meal, we are bound to be envious. Don't worry now, try making mutton and green onion steamed dumplings according to the above introduction.