T/WRSPCYHY 005-2020 WanRong Famous Food: Xie Village Mutton Pie Production Standards

Scope

Main technical content: 5. Production process 5.1 Dough preparation 5.1.1 Ingredients: - 500g wheat flour - 300g water 5.1.2 Mixing the dough: - Pour the wheat flour into a container and add 200g water to stir into a fluffy mixture. Then knead and form a dough, gradually adding the remaining 100g water and kneading repeatedly until the dough is smooth and uniform. 5.1.3 Adding alkali and fermenting the dough: - Dissolve 1g of edible alkali in 20g of water and gradually add it to the dough, kneading repeatedly until the dough is smooth and uniform. Cover the container and let it ferment for 30 minutes. 5.1.4 Rolling out the dough: - Pull the fermented dough into 5cm-diameter pieces and press them into round dough pieces for use. 5.2 Filling preparation: 5.2.1 Ingredients: - 300g fresh lamb - 100g scallion whites - 200g sweet potato noodles - 10g edible salt - 3g MSG - 4g ginger powder - 6g Sichuan pepper powder - 9g Sichuan star anise - 2g white pepper powder - 3g cinnamon powder - 1g white walnut powder - 10g brewed soy sauce 5.2.2 Cutting and mixing: - Cut the lamb into about 0.5cm-square pieces. Cut the scallion whites into a paste. Boil the noodles until soft and cut them into about 4cm-long pieces. 5.2.3 Mixing the filling: - Add the chopped lamb, scallion whites, and noodles to a container. Add edible salt, MSG, ginger powder, Sichuan pepper powder, Sichuan star anise, white pepper powder, and cinnamon powder. Finally, add soy sauce and mix in one direction until the filling is well combined. 5.3 Wrapping the dumplings: - Hold the dough skin with one hand and use a filling board to scoop the mixed filling into the dough skin. Use the other hand to gather the edges of the dough skin and roll it up until it's sealed. Press it lightly into a 1.5cm-thick, 15-cm-diameter round dumpling wrapper. 5.4 Frying: - Place a flat-bottomed griddle over high heat and add 500g cottonseed oil. Adjust the g

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