Cantonese Lamb Dumplings

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 cup shredded cabbage or 1/2 cup bok choy
• 1/2 teaspoon salt
• 1 lb finely ground lean lamb
• 1/2 cup minced green onion
• 2 tablespoons soy sauce
• 2 tablespoons shaoxing wine or 2 tablespoons dry sherry
• 1 teaspoon dark sesame oil
• 1 egg
• 1 teaspoon cornstarch
• 24 thin dumpling wrappers (siu mai)

Recipe

• 1 toss cabbage with salt; place in colander to drain 30 minutes. squeeze out excess moisture. in a large bowl combine cabbage, lamb and remaining ingredients; blend thoroughly.
• 2 place a wrapper in palm of one hand; place 1 heaping tbsp of stuffing in center of wrapper. fold up sides of wrapper against the stuffing in 4 or 5 places. carefully pick up remaining folds of wrapper, pressing them evenly against stuffing to shape dumplings into an open topped cylinder. steam dumplings in steamer for 20-25 minutes.