A dumpling

By VicentaLakin

A dumpling
It's not as tough as white skin, it's a little soft, it's a little oily on the cane, it's not sticky. Up there, and the dumplings are bigger, and the dumplings can't be too big when they're packed, and they're easily broken。

Recipe Recommendations

  • mutton 500G
  • potatoes 500G
  • soy sauce 2 tablespoons
  • Wang Shouyi's thirteen incense 1 spoon
  • green onions 1 piece
  • salt 2 spoons
  • sesame oil 2 tablespoons
  • garlic 5-merous
  • vinegar appropriate amount

Steps for A dumpling

  • 1
    I'll give you a two-to-one scale for the pasta and potato flour
  • 2
    We'll mix the lambs and potatoes and onions for sauce。
  • 3
    Scratch the bar size, don't be too thin when it's not too thin, it's easy to break when you're careful。
  • 4
    Before the evaporation, paint the tank with oil, prevent dumplings from being glued to the cage, and release the steam pans for 15 minutes when the water opens。

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