chinese dandelion dumplings

Ingredients

• Servings: 100
• 2 pounds ground lamb
• 2 cups minced dandelion greens
• 3 cups minced napa cabbage
• 1/2 cup minced bok choy leaves
• 4 green onions, white and light green parts only, minced
• 1 tablespoon minced fresh ginger root
• 3 cloves garlic, minced
• 1 (8 ounce) can bamboo shoots, drained and minced
• 3 tablespoons soy sauce
• 1 teaspoon white pepper
• 1 teaspoon kosher salt
• 1 teaspoon white sugar
• 4 teaspoons sesame oil
• 1 egg whites
• 1 tablespoon water
• 100 wonton wrappers
• 1/2 cup vegetable oil
• 2 teaspoons chili oil, or to taste
• 3 tablespoons hoisin sauce
• 1/2 cup soy sauce
• 4 teaspoons sesame oil
• 1 teaspoon white sugar
• 3 tablespoons balsamic vinegar
• 1 teaspoon minced fresh ginger root
• 2 tablespoons chopped green onion
• 2 cloves garlic, minced

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 8 hrs


• mix lamb, dandelion greens, napa cabbage, bok choy, 4 minced green onions, 1 tablespoon of ginger, 3 cloves of garlic, bamboo shoots, 3 tablespoons of soy sauce, white pepper, salt, 1 teaspoon of sugar, and 4 teaspoons of sesame oil. chill in the refrigerator 6 to 8 hours, or overnight.
• beat the egg white with the water in a small bowl and set aside. place 1 tablespoon of the lamb mixture into a wonton wrapper, working one at at time. cover additional wrappers with a moist towel to prevent drying. brush the edges of the wrapper with the egg white mixture. fold the wrapper and seal the edges with a moistened fork.
• spray a large skillet with cooking spray. heat 2 tablespoons for vegetable oil over medium-high heat. working in batches, place the dumplings into the skillet, seam side up. cook until the dumplings brown slightly, 30 seconds to 1 minute. pour 1/2 cup of water into the skillet and cover. gently steam the dumplings until the oil and water begin to sizzle, 7 to 8 minutes. once the water is cooked off, flip the dumplings and continue cooking until the bottom begin to brown, 3 to 5 minutes. repeat in batches with the remaining dumplings, oil, and water. serve with dipping sauce.
• to make dipping sauce: combine chili oil, hoisin sauce, 1/2 cup of soy sauce, 4 teaspoons of sesame oil, 1 teaspoon of sugar, balsamic vinegar, 1 teaspoon of ginger, 2 tablespoons of green onion, and 2 cloves of garlic in a bowl.