Lamb 600g

Carrot 250g

Scallion 100g

Dumpling Skin 300g

Accessories

Olive Oil 2 tbsp

Wine 2 tbsp

Pepper 5g

Ginger 10g

Salt 1 tbsp

Measurements

1 Mince the meat, carrot and lamb

2 Marinate in the wine and ginger. Directions

1 Mince the carrots and lamb

2 Marinate the meat mixture in wine, olive oil, and grated ginger

3 Stir-fry the carrots in oil and cool.

4 Mix the carrots, minced lamb, green onion, peppercorns, salt and oil together

5 Put the filling into a container

6 Put the meat mixture into the dumpling skins, fold them in half and pinch them tightly

7 Open the water with a little bit of salt and cook the dumplings in it, gently pushing the dumplings with a spoon to prevent them from sticking to the pan, until all the dumplings float up. Pour cold water over the dumplings two or three times and push them with a spoon to cook through.

Note

Put a pinch of salt in the water when cooking the dumplings