Cooking Steps

1. 

   Step1:The mutton is processed into diced meat (by hand or by cooking machine). The onion and ginger are chopped.

2. 

   Step2:Mix diced mutton with chopped green onion and ginger. Add salt, chicken essence, little water, sesame oil, chopped ginger and sesame oil. Mix and marinate for 15 minutes.

3. 

   Step3:Put starch in a small bowl. Add some cold water and mix well. Then pour in a small amount of boiling water and mix into a paste.

4. 

   Step4:Put the starch paste into the mutton and mix well. The filling is finished.

5. 

   Step5:Add hot water (60 degrees) to the flour and knead it into a dough. Cover the dough with plastic film or wet cloth and knead it for 10 minutes. Knead it again for 10 minutes until the dough surface is fine and smooth.

6. 

   Step6:The dough is rolled into a long cylindrical strip. It is divided into 12 equal parts of small round dosage forms. The bottom of the dosage forms by hand.

7. 

   Step7:Use a rolling pin to flatten and roll the preparation thin. Roll it into a face with a diameter of 11cm or so. During rolling, use flour to wipe the face surface from time to time to prevent the face from sticking together. Use one end of the rolling pin to roll out the pleats along the edge of the face to make the burnt skin.

8. 

   Step8:Put the wheat skin on the palm of your hand. Fill in the skin with the meat filling that is full of seven parts. Knead it along the edge of the skin with your hand until it is like an open mouth. Take out the small pleats and expose the meat filling a little.

9. 

   Step9:Put the wrapped wheat into the steamer or steamer. Steam for about 10 minutes after the pot is opened. The steamed wheat can be eaten together with vinegar or oil pepper as required.