Steamed Wonton Bundles (dim Sum Dumplings)

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 1/2 lb ground lamb
• 1/2 lb shrimp, shelled and deveined
• 2 garlic cloves
• 1 green chili pepper, finely chopped, seeded and membrane removed (jalapeno)
• 2 shallots, finely chopped
• 1/4 cup water chestnut, finely chopped
• 1 tablespoon fresh ginger, grated
• 1 tablespoon low sodium soy sauce, plus some for dipping
• 1 teaspoon cornstarch
• 1 small egg, beaten
• 1 teaspoon sesame oil
• 1/2 lemon, juiced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (10 ounce) package wonton wrappers
• 1 head savoy cabbage, for lining the steamer (optional)

Recipe

• 1 mix together the lamb, shrimp, chili, ginger and shallots and water chestnuts.
• 2 blend the cornstarch with half the egg and stir into the lamb mixture with the soy sauce and rice wine.
• 3 season to taste with salt and pepper.
• 4 arrange the wonton wrappers on a work surface.
• 5 dip tablespoon in cold water and then drop 1 tablespoon of filling onto the center of each wrapper.
• 6 brush the wrappers with the remaining egg and pull up the edges, pinching together lightly at the top, leaving a small gap so the filling can just be seen.
• 7 prepare the steamer by adding water to the wok and bring to a boil (the water should not touch the bottom of the steamer basket).
• 8 spray the bottom of the steamer basket with non-stick oil and line with the optional.whole cabbage leaves.
• 9 stand the dumplings in the steamer in a single layer without letting them touch.
• 10 set the bamboo steamer over the pot, then cover with the bamboo lid.
• 11 steam for 10-12 minutes, or until the filling feels firm and is cooked through.
• 12 (watch the water level adding more water as needed).
• 13 serve in the steamer basket with dipping sauce.