Mutton Siu Mai

Name: Mutton Siu Mai
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some leather; 225g Flour; 45g starch; 2 pcs Egg white; 75g boiling water; Some Stuffing; 280g Lamb; 150g White radish; 2 stages shallot; Some ginger; Some Soy sauce; 10 capsules of 60g water Pepper water; Some Oyster sauce; Some sesame oil; a little White pepper; Some salt; Some Cooking Wine

by Niki Life Diary

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Lamb shaomai is best eaten with mutton and radish. Lamb stew with radish is a home-cooked dish, and the main craft is stewing. The radish is soft and rotten, has a light fragrance, has the effect of clearing phlegm and relieving cough, warming the middle and replenishing qi. Enhance the immune function of the body: radish is rich in vitamin C and trace element zinc, which can help strengthen the immune function of the body and improve disease resistance; so it is made of lamb and white radish, which is a good-looking and delicious delicacy."

Mutton Siu Mai

1. Lamb choose lamb hind leg, add salt, white pepper and stir well, soak Chinese pepper in boiling water

2. Add the pepper water in batches, beat well, put the minced ginger, oyster sauce, light soy sauce, dark soy sauce, cooking wine, and sesame oil in the minced meat covered with plastic wrap and put in the refrigerator for half an hour

3. Shred the white radish, put a little salt in the water

4. Chopped green onions, white radish squeezed through water

5. Mix flour and starch and heat half of the noodles in the soup, add egg whites and noodles to form a moisturized dough with a smooth surface, cover with plastic wrap and wake up for 10 minutes

6. Roll out the dough into a large uniform thin slice, cut into wonton skin size, remove the meat filling, add chopped green onion and white radish, you can wrap the siu mai