Lamb Dumplings

Ingredients

• Ground lamb 400g
• Scallions (white part) 100g, finely chopped
• Ginger 20g, minced
• Dumpling wrappers 30 pieces
• Soy sauce 15ml
• Sesame oil 10ml
• Salt to taste
• Ground white pepper 3g
• Cooking wine 15ml
• Cabbage 100g, finely shredded and squeezed dry

Cooking Steps

1. 1. Mix the minced mutton with soy sauce, sesame oil, cooking wine, salt, white pepper, and minced ginger. Stir in one direction until the mixture becomes thick.
2. 2. Add chopped green onions and squeezed cabbage to lamb mixture. Fold gently to combine. Do not over mix.
3. 3. Place about a tablespoon of filling in the center of each dumpling wrapper. Moisten the edge with water and fold it in half, pleating on one side to seal.
4. 4. Bring a large pot of water to a boil. Add dumplings in batches and stir gently to prevent sticking.
5. 5. When the water boils again, add a cup of cold water. Repeat this twice (three boils total).
6. 6. When the dumplings float and the skin becomes translucent, they are ready. Serve with black vinegar and chili oil.

Cultural Tips

Making dumplings is a collective activity for families in Inner Mongolia. During winter festivals, especially Chinese New Year, families gather around the table and make hundreds of dumplings together. The shape of the dumplings resembles the ancient Chinese gold ingots, symbolizing abundant wealth in the coming year.