Ingredients A: 350 grams of Australian rib-eye mutton with fat,onion,1 bulb,carrot,half a root,egg,one,ginger,salt,soy sauce,pepper powder,Sichuan pepper powder,five-spice powder, an appropriate amount of sesame oil.Ingredients B:mung bean flour,

300 grams, 3 grams of baking powder, 200 grams of warm water, 10 grams of salad oil, 2 grams of salt.Steps:Mix all Ingredients B and knead until the dough forms, let it ferment to double its size;While the dough is fermenting, prepare the filling;

Slice ginger into pieces and soak them with chopped scallions in water; squeeze out the juice by hand;

Wash onions and carrots, then chop them finely,

let the mutton thaw naturally and mince it.

Mince the carrot and mix it with egg, salt, soy sauce, pepper powder, Sichuan pepper powder, five-spice powder into the minced meat;

Stir in one direction;Gradually add about 150 grams of ginger scallion water, adding a little at a time and stirring until fully absorbed before adding more, stir until the meat is firm and sticky, then mix in chopped onions and sesame oil.Take out the fermented dough, divide it into appropriate portions,roll them into rounds, flatten and stretch them to form thick centers with thinner edges;wrap the filling as if making buns; seal the edges tightly after closing.

Place the steamed bun-shaped pastries in a pan with some salad oil,

for 2-3 minutes on one side over medium heat, then add enough water (about a third of the height of the buns) and cover to steam for another 5 minutes; frequently turn the pan to ensure even heating.

When the bottom turns golden brown, flip the pastries and continue steaming until the water is almost completely absorbed, then fry on both sides for about 1-2 more minutes.

Roll the small dough into a ball, flatten it, and stretch it to be thick in the middle and thin at the edges.Make the pancake shape,wrap the filling inside like a steamed bun;seal the edge by pinching it together after sticking it around the circumference.Generally seal and press the edge after joining the dough together in a circle.

9Gently place an appropriate amount of salad oil in a non-stick pan, and arrange the dumplings with the sealed side facing down.On medium heat, fry the dumplings for 2-3 minutes on one side,

then pour in enough water to cover about a third of the dumpling height, cover and steam for another 5 minutes. Frequently turn the pan to ensure even bottom cooking.

When the bottom turns golden brown, flip the dumplings over and continue steaming until the water is almost completely absorbed; uncover and fry for an additional 1-2 minutes before serving.