Mongolia steamed bun

It is the favorite food of grassland herders. Mongolian steamed buns do not use fermented noodles as skins, but use wheat flour and mix them with hot water, which is called instant noodles. There are several kinds of stuffing, one is whole mutton stuffing, that is, the whole sheep is chopped and only seasonings such as onion and ginger are added. Such stuffing is made into steamed buns or steamed dumplings, that is, pure Mongolian steamed buns, and some of them are slightly filled with wild vegetables such as milk tofu or wild leeks. In addition, beef can be used as stuffing, or blood sausage, louver, etc. or pickled sauerkraut can be used as stuffing. Mongolian steamed buns are characterized by large stuffing, thin skin and delicious taste.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)