Steamed Lamb Dumplings

Total Time: 48 mins Preparation Time: 40 mins Cook Time: 8 mins

Ingredients

• 500 g extra lean ground lamb
• 1/2 cup green onion, finely chopped
• 2 tablespoons cilantro, fresh, chopped
• 2 teaspoons fresh ginger, finely grated
• 1 cup shiitake mushroom, finely chopped
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 2 teaspoons cornstarch
• 1 egg
• 40 wonton wrappers
• cabbage leaf, for steaming

Recipe

• 1 mix together lamb, green onions, cilantro, ginger, mushrooms, soy sauce, sesame oil, sugar, cornstarch and egg in a large bowl until well combined.
• 2 working with 6 wrappers at a time, use fingertip to wet edges of each wrapper with water.
• 3 top each wrapper with 2 teaspoons lamb mixture.
• 4 bring the 4 corners up towards the top of the filling, pleat the sides of the wrapper to form a cup, and press the wrapper snugly around the filling. the dumpling does not need to be fully enclosed at the top.
• 5 keep the dumplings covered with dampened tea towel while working.
• 6 place a bamboo steamer in a large pot and add enough water to come just below the base of the bottom steamer.
• 7 line each basket with a single layer of cabbage leaves to prevent the dumplings from sticking; important, do not omit or you will be eating of the steamer :).
• 8 place a single layer of dumplings on top of leaves.
• 9 cover and simmer for 8 minutes or until lamb is cooked through; do not overcook.
• 10 serve warm with spicy lime dipping sauce or other dip.