Lamb Dumplings Shuijiao

Ingredients

• Ground Qinghai lamb 400g
• Napa cabbage 200g, finely chopped and squeezed dry
• Ginger 15g, minced
• Scallions 50g, finely chopped
• Dumpling wrappers 30 pieces
• Soy sauce 15ml
• Sesame oil 10ml
• Salt to taste
• Ground white pepper 3g
• Cooking wine 10ml
• Black vinegar and chili oil for dipping

Cooking Steps

1. 1. Mix the minced lamb with soy sauce, sesame oil, cooking wine, salt, white pepper and ground ginger. Stir in one direction until thickened.
2. 2. Add the squeezed Chinese cabbage and scallions to the lamb mixture. Fold gently to combine.
3. 3. Place a tablespoon of filling into each wrapper. Moisten edges, fold in half, and pleat to seal.
4. 4. Bring a large pot of water to a boil. Add dumplings in batches and stir gently.
5. 5. After the water boils, add half a cup of cold water. Repeat twice (three boils total). The dumplings are done when they float.
6. 6. Drizzle with black vinegar and chili oil sauce and serve. Garnish with additional scallions.

Cultural Tips

In Qinghai, making dumplings is a social activity. In the winter, families and neighbors gather together to make hundreds of dumplings, each specializing in a different task: making the dumplings, stuffing them, pleating them or boiling the pot. This communal cooking tradition strengthens social bonds.