Hui-Style Lamb Jiaozi (Chinese Dumplings) |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 2 |
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The Hui minority in China is Muslim, naturally they don't eat pork like the Han Chinese. Because of this they make all kinds of delicious foods with lamb. I ate these in Xi'an and in Beijing. They can be served Chinese style on a plate, or in a bowl of the broth they're boiled in, topped with cilantro and chopped green chilis. Ingredients:
1 lb ground lamb or 1 lb ground goat meat |
1/4 lb minced lamb fat or 1/4 lb goat fat |
4 green onions, chopped finely |
10 garlic cloves, chopped finely |
4 green chilies, chopped finely (jalapeno's are best) |
1 tablespoon ground cumin |
2 tablespoons salt |
1 tablespoon soy sauce |
100 dumpling wrappers |
Directions:
1. Grind the meat and the fat. In a large bowl, combine them with the other ingredients and mix.
2. Make the dumplings: take a small chunk of the meat mixture and put it in a dumpling wrapper. Pinch the dumpling together on the sides, and use a little water to make it stick.
3. Boil a big pot of water and throw the dumplings into it. Boil them in small batches until they float. Scoop out with a slotted spoon or strainer.
4. Serve in a bowl with a little of the cooking water over them covered with chopped chilis and cilantro, or on a plate. Serve with soy sauce, vinegar, raw garlic, chopped ginger, chili sauce.
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