- 250g flour
- 200g mutton
- 50g mutton fat
- 1 onion
- 1 egg
- minced ginger
- white pepper
- cumin powder
- sesame oil
- vegetable oil
Add flour to a pot. Add some water to make a dough. Let it sit for 30 minutes.
Cut mutton and mutton fat into 0.5 cm small dice. Add sesame oil, cumin powder, salt, and water. Stir to mix evenly. Marinate for 5 minutes.
Dice the onion into small pieces. Add diced onion and minced ginger into mutton. Mix well.
Divide the dough into small doughs. Use a rolling pin to roll into a thick, flat, square dough.
Break eggs into a bowl. Stir well and set aside.
Place the mutton on the square dough. Coat the edge of square dough with egg liquid. Warp the mutton and fold the dough into square buns.
Put the tinfoil on the baking tray. Brush a layer of thin oil. Put into mutton stuffed buns, brush egg liquid on the skin of buns.
Preheat the oven to 220℃. Place the baking tray in the middle of the oven and bake for 15 minutes. Serve.