1. Put the flour into the kneading machine, and add water three times until the flour becomes large and flocculent. Mix the noodles for 15 minutes and wake up for 30 minutes
2. Chop the lamb, add an egg, 1 tablespoon of salt, light soy sauce, pepper, oyster sauce, and chicken essence, stir well, beat well, and marinate for 30 minutes.
3. Time to marinate lamb roll out dumpling wrappers. Take out the dough and knead and press until the surface is smooth. Roll into long strips, cut into a few pieces, and roll out into round dumpling skins with a little thinner around and thicker in the middle. To roll the dumpling wrapper, press the dough until it is smooth and not sticky. When rolling the dough, squeeze from the edge to the middle.
4. Chop the fennel and add it to the lamb, add corn oil and 1 tablespoon of salt and mix well. (If you use mutton fat, you don't need to add corn oil. Cut the fennel before it is fresh and not dehydrated. After adding salt to the fennel, water will appear, so wrap it as soon as possible and don't leave it)
5. Boil a pot of water. When boiling the water, take the stuffing and make dumplings. The water opens up and waits for the dumplings to float. (If the dumplings are bigger, cook them a little longer.)
