Lamb and Carrot Dumplings

Combine 500g flour and 250g water in a bowl, kneading until smooth, then cover and rest the dough for 30 minutes.

Grate 200g carrot, sprinkle with 3g salt, let sit for 10 minutes, then squeeze out excess moisture.

Mix 500g minced lamb with 15g Shaoxing wine, 20g soy sauce, 5g salt, 2g pepper, and 50g water until well combined.