1. Prepare the meat fragrant, rinse and control the moisture
2. Add cooking wine, minced ginger, soy sauce, salt chicken essence, meat and peanut oil to the lamb stuffing.
3. Beat in the eggs and stir well
4. And into fillings for later use
5. Squeeze the spinach juice, add flour to knead the noodles, let the noodles rise for 30 minutes.
6. Divide into several parts
7. Roll the skin
8. Stuffing
9. Water open into dumplings
10. Cook until the dumplings float
11. Load into the disk
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