Lamb and Leek Dumplings (China)
These succulent dumplings are from northern China where lamb is one of the most popular meats. In cities like Beijing you can buy them (along with hundreds of other snacks) from the food stalls which line the streets.
Ingredients
1 ½ cups minced Napa cabbage
1 teaspoon salt
¾ pound ground lamb
½ cup chopped leeks or scallions
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon Chinese rice wine
1 tablespoon minced ginger root
1 tablespoon minced garlic
1 package round dumpling wrapper
or
1 recipe Dumpling Wrappers (see recipe index)
Equipment you’ll need
measuring cup and spoons
mixing bowl and spoon
heavy frying pan with lid (non-stick if you have one)
1. Place the cabbage in a mixing bowl and sprinkle with the salt. Gently toss. Let cabbage sit for 20 minutes, then gather it into a ball and squeeze out as much liquid as you can.
2. Place the “squeezed” cabbage in a mixing bowl along with the remaining ingredients. Stir all ingredients until well combined.
3. To form a dumpling, place a heaping tablespoon of lamb filling in the center of the dumpling wrapper and draw up the sides to form a half moon shape. (If using store bought wrappers, dip your finger in water and run it around the edge of the wrapper before folding it.) Seal the edges by firmly pinching the dough. Be sure the entire edge is tightly sealed. Place dumpling on a tray lightly dusted with flour or cornstarch. Repeat this process until all the filling has been used up.
4. To cook the dumplings, place a heavy frying pan over high heat. Wait a minute then add 1-2 tablespoons vegetable oil, depending on size of the pan. Turn heat to medium. When the oil is hot, arrange dumplings in in a spiral, seam side up. Cook for 1 minute, or until dumplings are golden brown on the bottom. Add 6 tablespoons water. (The water will cause the oil to splatter, so be careful.) Cover the pan and cook for 4 minutes, until most of the water has evaporated. Uncover, and cook a minute more, until dumpling look puffy.