Soupy Lamb Dumplings
Soupy Lamb Dumplings
These dumplings are something special. Ground lamb is mixed with carrots, zucchini, and green onion, then stuffed into dumpling wrappers. Since zucchini has a lot of moisture, it creates a flavorful broth inside the dumpling. So don’t squeeze out the water from the zucchini. The dumplings can be steamed, boiled, or even pan fried. The dumpling sauce is simply black vinegar with chili oil added.
Equipment
- bamboo steamer
Ingredients
- 1 lb ground lamb
- 4 tbsp shaoxing cooking wine
- 4 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp ginger minced
- 1/4 tsp Sichuan peppercorn powder
- 2 cups carrot finely grated
- 1 cup zucchini finely grated
- 1 cup green onion finely chopped
- 80 dumpling wrappers
Dumpling Sauce
- black vinegar
- chili oil
Instructions
- Mix together the lamb, cooking wine, soy sauces, ginger, and Sichuan peppercorn powder.
- Mix in the carrots, zucchini, and green onions.
- Place a large tsp of the lamb filling in the center of a dumpling wrapper.
- Wet your fingers, fold over the wrapper, and crimp the edges. At this point, your can have your dumplings potsticker shaped, or…
- Bring the edges up to the center and twist the top.
- Place all the dumplings on a sheet pan lined in parchment paper. Freeze down what you don’t plan on cooking and store in a freezer bag.
- Bring a pot of water to a rapid boil. Place a steamer basket over the top. Line the basket with parchment paper. Place the dumpling in the steamer.
- Steam the dumplings for 20 minutes.
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