CARROT LAMB DUMPLING

Prep Time: 30 mins Cook Time: 10 mins Serves: 4

Ingredients

ȩ 500g lamb mince ȩ 2 carrots ȩ 300g round dumpling, or gyoza wrappers ȩ 1 tbsp salt ȩ 1 bunch (about 1 cup) spring onion (thinly sliced)

Steps

ȩ 3 tbsp soy sauce ȩ 3 tbsp fresh ginger (grated or finely chopped) ȩ 2 tbsp sesame oil ȩ 2-3 tbsp vegetable oil

1. Add carrots, spring onion, and ginger into a food processor. Pulse until all the ingredients are minced, but not turned to mush.

2. Combine the carrots, spring onion and ginger with the rest of the filling ingredients in the bowl with minced lamb, soy sauce, sesame oil and salt. Work the mixture together with your hands until fully combined.

3. Wrap dumplings and place on a tray lined with baking paper or dusted with flour (not to stick).

4. The dumplings can be cooked immediately (see notes below) or can be frozen using a baking sheet. Once frozen solid, place into a freezer container for up to 3 months.

Recipe Notes:

Steamed dumplings: Line a steamer basket with parchment and steam over simmering water for about 6 minutes if fresh, 8 minutes if frozen.

Boiled dumplings: Bring a large pot of water to a boil and add the dumplings. Stir so they don't stick together. Add 1 ½ cups of cold water and bring to a boil again. Add another 1 ½ cups of cold water and bring to a boil a third time. Check one dumpling to make sure they are cooked through; boil another few minutes if necessary.

Fried dumplings: Heat vegetable oil in a large skillet over medium-high heat until warm. Align dumplings in the pan. When the dumplings start to sizzle, pour in ¼ cup water. Cover immediately and turn to medium heat.