Lamb buns

After peeling and removing the seeds, the winter melon weighs 250 grams, and is minced using the meat grinding function of the food processor.

Squeeze out the juice with a cloth, reserving the winter melon paste, and also keep the juice to use for seasoning the filling.

The mutton should be minced, with a bit of a granular texture; it doesn't need to be too finely chopped.

Add salt, pepper, soy sauce, five-spice powder, and yellow wine, and mix evenly.

Squeezed out 120 grams of winter melon juice, and add it to the meat filling in multiple additions. Stir each time until the winter melon juice is completely absorbed before adding the next portion, until all the winter melon juice has been added.

Set the winter melon puree aside, and first mix it evenly with sesame oil to lock in the moisture.

Then mix it evenly with the minced meat.

Chop the green onions finely, and mix them separately with sesame oil and fragrant oil.

Add a little more rattan pepper oil and mix evenly, and the filling is ready.

Mix 500 grams of flour with 340 grams of water, add yeast powder, and knead into a dough, resting for 10 minutes. It's hot now, so just let it rest for a while; there's no need to wait for full fermentation. Once wrapped, the dough will continue to rise.

Divide the dough into portions and roll out the wrappers.

Wrap the filling.

Let the wrapped buns rest for 15 minutes.

Steam in a steamer with boiling water for 15 minutes.

The juicy lamb buns are ready.