Asian Steamed Dumpling Filling

Total Time: 34 mins Preparation Time: 25 mins Cook Time: 9 mins

Ingredients

• 1 lb fresh ground lamb
• 1 tablespoon cilantro, chopped
• 2 tablespoons carrots, grated
• 2 tablespoons green onions, chopped
• 2 teaspoons fresh ginger (grated with a ginger grater or lemon zester)
• 2 tablespoons oyster sauce or 4 tablespoons worcestershire sauce
• 1/2 teaspoon sesame oil
• 1 (8 ounce) package wonton wrappers (* see the note at bottom of recipe)
• 1/2 cup soy sauce
• 3 tablespoons vinegar
• 1/2 teaspoon chili paste, to taste (or more, i like sambal oelek)
• 3 tablespoons granulated sugar
• 1/4 teaspoon sesame oil
• 1/2 teaspoon fresh minced ginger
• 1/2 cup water
• 1 tablespoon cilantro leaf (fresh chopped very fine like an iron chef!)

Recipe

• 1 whisk all ingredients for the dipping sauce well and set aside.
• 2 mix all of the meat mixture ingredients together and let it marinade for an hour or so for best flavor.
• 3 place a scant tablespoon of filling in the center of a wrapper and fold and tuck. you know how it is done or look up a video tutorial on youtube.( i really suck at folding those little time-consuming dumplings so for years i have just bought egg roll wrappers and make them like that) they aren't as pretty as the little cute parcels but it is a huge time saver for me.
• 4 steam them for 9 minutes. if you have a chinese steamer- fine. (i don't) you can use a vegetable steamer in a large sauce pan or i use my electric wok with the steamer attachment. spray the steamer rack with pam or vegetable and you will have no problem with them sticking.
• 5 the serving size is subjective depending on whether you use little wonton wrappers or egg roll wrappers so don't pay any attention to that -- but i had to enter something. the recipe will feed four however you decide to make them unless you are a glutton like me and then the serving size is just for one with a little bit left over for a snack the next day :-).
• 6 ?.
• 7 bon apetit in japanese!