Steamed Dumplings With Ginger Hoisin Sauce

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 lb ground lamb
• 3 green onions, finely chopped
• 1 garlic clove, minced
• 1/4 teaspoon sesame oil
• salt and pepper
• 1 (12 ounce) package dumpling wrappers or 1 (12 ounce) package wonton wrappers, about 20
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce (or more to taste)
• 1/4 teaspoon sesame oil
• 2 teaspoons sugar
• 2 teaspoons peanut oil or 2 teaspoons sunflower oil
• 2 garlic cloves, minced
• 1/2 teaspoon grated ginger (or more to taste)
• 3 tablespoons water (optional)
• 1 tablespoon cornstarch (optional)

Recipe

• 1 in a small bowl combine lamb, onions, garlic, sesame oil, salt and pepper.
• 2 fill each wrap with a small spoonful of the lamb mixture and seal with water, pressing edges and folding a bit to "ruffle" them.
• 3 heat water to boiling, and place bamboo steamer (or sieve) lined with a large cabbage or lettuce leaf (to prevent sticking) over the pot.
• 4 reduce heat to medium.
• 5 place dumplings in a single layer (not touching each other) on leaf, cover and steam for 20 minutes or so--until cooked through.
• 6 meanwhile, make sauce.
• 7 in a small bowl, mix soy sauce, vinegar, hoisin, sesame oil and sugar; set aside.
• 8 in a small sauce pan, heat oil, and sauté garlic and ginger until barely golden.
• 9 add soy mixture and heat through.
• 10 if desired, whisk cornstarch and water to make a slurry and use this to thicken the sauce.
• 11 thickening the sauce allows for better coating of the dumplings while dipping, but is not necessary.
• 12 garnish with chopped green onions and sesame seeds.
• 13 serve hot dumplings with sauce.