Emerald Lamb Siu Mai
1.
The mutton and pork are cut into pieces. Originally, all mutton was used. In summer, some cold pork was mixed.
2.
Use the meat grinder function of the cook machine to stir into meat filling
3.
Stir the minced meat with minced ginger, five-spice powder, salt, rice wine
4.
After stirring evenly, add 50 grams of water in portions, each time you add water, stir until it is completely absorbed, and then add the next time.
5.
Stir the meat until it's strong
6.
Add a little soy sauce and five-spice powder to boil the vermicelli in water, then chop it and add it to the mixed meat
7.
Mix the vermicelli and the meat filling evenly and then add the chopped green onions. The green onions should be mixed with sesame oil and then mixed with the filling
8.
Mix the stuffing for later
9.
Blanch the spinach, then squeeze out the excess water, add the same amount of water, put the juicer cup of the cook machine on, turn on the cook machine to gear 7, and stir at high speed for 2 minutes to mash the spinach into a paste
10.
Take 150 grams of spinach paste and add flour
11.
Start the 1--2 gears of the cook machine, and make dough
12.
Cut the two kinds of dough separately, the green is 3 times the size of the white
13.
Put the white agent on it and roll it out into a thin disc
14.
Pack the stuffing, close the mouth properly, don’t close it too tightly, it’s convenient to pour the juice when you eat
15.
After the water is boiled, put it in the basket and steam on high heat for 10 minutes.
16.
When eating, you can add garlic, sesame paste, chili oil, etc. according to your preferences
Tips:
Due to the hotness of lamb in summer, I added some pork this time. In fact, pure lamb is more delicious
