How to make delicious homemade lamb shumai at home?

It just so happens that on New Year's Eve I made lamb shumai at home, I used onion and lamb stuffing, the two perfect combination, delicious, a lot of relatives and children are scrambling to eat. Here's the recipe and practice for this delicious and unbeatable lamb stuffed yakisoba to you all~~

Ingredients: 500g of lamb, 1 yuan onion, 5 yuan of yakisoba skin, 1 scallion, 15g of ginger, 15g of refined salt, 30ml of soy sauce, 20ml of oyster sauce, 5g of pepper, 15g of sugar, 6ml of sesame oil, 6ml of corn oil, 1 star anise, 10g pepper.

Practice steps:

1, prepare 500g lamb and 1 onion.

2, stir the lamb into the meat mixture.

3, chop onion and ginger and set aside.

4, add ginger, salt, soy sauce, oyster sauce, pepper, sugar and sesame oil to the meat mixture at one time.

5, with anise and pepper soak half a small bowl of water.

6, pepper water little by little to add to the meat mixture, adding water while stirring with chopsticks, until the small bowl of water to add the end of the meat mixture thick.

7: Add chopped green onion and corn oil and mix well.

8: Grind the meat grinder and stir the onion into the minced onion.

9: Add the minced onion to the meat mixture and mix well.

10, buy ready-made yakisoba skins, take 3 to 4 sheets and fold them together, then fold them as shown in the picture and pinch them thin with your hands.

11: Pinch one round in turn to thin the edges of the crust and make it bigger.

12: Take a spoonful of filling and beat it into the crust.

13: Gently close the seal with your hands.

14: Wrap it all up, brush the steam drawer with oil or put a drawer cloth, arrange the siu mai evenly, and spray some water on it with a small spray bottle.

15, steam on high heat for 10 minutes, without smothering, until the lid cooling pick out.

16, take out the plate to cool 2 minutes to serve.

Cooking Tips:

1, mix the meat mixture when the scallion after the release, because the scallion mixing time is too long there will be a rotten scallion flavor

2, on the drawer before steaming to spray water, otherwise the edge of the crust will be dry and hard.

3, on the gas on high heat steaming 10 minutes can be, do not steam for a long time.