Hui-Style Lamb Jiaozi (Chinese Dumplings)
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.
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READY IN: 1hr 10mins
SERVES: 8
YIELD: 100 dumplings
UNITS: US
INGREDIENTS
Nutrition- 1
- 1⁄4lb minced lamb fat or 1/4 lb goat fat
- 4
- 10
- 4
- 1tablespoon ground cumin
- 2tablespoons salt
- 1tablespoon soy sauce
- 100dumpling wrappers
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DIRECTIONS
- Grind the meat and the fat. In a large bowl, combine them with the other ingredients and mix.
- 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.
- 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.
- 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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