Crispy Leek and Lamb Dumplings
This recipe is one of a multitude of possible variations of Chinese dumplings. The Silk Road spice blend, an ancient mix of Chinese, Indian and Persian spices, gives these pot stickers a delicious and flowery flavour.
- ½ lbs ground lamb or ground veal
- ½ cup finely sliced leeks
- 2 tsp Silk Road Blend, ground
- 1 Tbsp light color soya sauce
- 1 tsp roasted sesame oil
- 1 tsp salt
- Ground black pepper, to taste
- 2 tsp sugar
- 1 tbsp cornstarch
- 2 tbsp cold water
- 24–30 Chinese dumpling wrappers (wor tip)
In a bowl, place all of the dumpling ingredients (not the wrappers). With a fork, mix ingredients well (2-3 min.)
On the wrappers, place some stuffing. Moisten the edges with a few drops of water. Fold and seal the dumplings.
Brush a large frying pan with vegetable oil and place the dumplings in the pan.
Barely cover the dumplings with water and bring to a boil. Cover with a lid, reduce heat and cook until all the water has evaporated (8–10 minutes).
Remove the lid and cook until the bottom of the dumplings are brown and crispy (2–3 minutes).
In a small bowl, combine the ingredients of the dip.
Serve at once with the dip.