Lamb Dumpling Filling

Name: Lamb Dumpling Filling (羊肉饺子馅)
Yield: Makes enough for 60 dumplings
Cuisine: Chinese
Ingredients: 1 egg; ½ teaspoon Sichuan peppercorns; 2 star anise pods; ½ teaspoon white pepper powder; 11 ounces (300 g) ground lamb (preferably a 70% lean, 30% fatty mix); ¾-inch (2 cm) piece fresh ginger, peeled and finely chopped; 2 teaspoons Shaoxing cooking wine; 3 tablespoons (45 ml) toasted sesame oil; 2 ounces (60 g) green cabbage, finely chopped; 2 green onions, trimmed and finely chopped; 1 teaspoon oyster sauce; 2 teaspoons soy sauce; 1 teaspoon salt, divided; ½ teaspoon sugar; 1 tablespoon vegetable oil; 2 ounces (60 g) bok choy, finely chopped

羊肉饺子馅

Preparation info

Makes enough for
60
dumplings

Difficulty
Easy

Appears in

Xi'an Famous Foods

By Jason Wang

Published 2020

About

Ingredients

11 ounces (300 g) ground lamb (preferably a 70% lean, 30% fatty mix)
¾-inch (<

Asia
China
Garnish

Method

Add the lamb to a large bowl.

In a blender, combine the ginger with ¼ cup (60 ml) water. Pulse until it becomes a smooth mixture.

Add the ginger to the lamb, along with the oyster sauce, soy sauce, cooking wine, white pepper powder, sugar, and ½ teaspoon of the salt. To combine, stir in one direction, as it promotes better cohesion of the filling.

In a separate bowl, com