Hour 14

Hours Spent Reading: 1.5
# of books read: 1 partial
# of pages read: 133
# of mini-challenges completed: 2

Mood: Very full
Listening to: "Maybe" from Annie

Ok, so that was a longer dinner break than normal, but the lamb was going to go off, so I had to use it and I bought it to make dumplings, which take a while. OMG though, BEST DUMPLINGS EVER.

It was my own recipe and I wasn't too keen on the measuring of things, but roughly

1 lb ground lamb
1/2 cup soy sauce plus a bit
2 tbsp minced ginger
5 scallions, minced (white bits only)
dash of chili oil
dash of toasted sesame oil
bigger dash of rice wine vinegar
about 1/4 c mirin
1 package of wonton wrappers

Beat everything (NOT the wonton wrappers) together (I beat with chopsticks) until the mixture is slushy.

Boil a pot of water (I put it on while mixing and chopping). I line my bamboo steamer with bok choy leaves, but parchment paper (with slits cut in for ventilation) or even a disk of carrot for each dumpling will do.

I have a shallow bowl of water near where I'm assembling and dip each edge of the wonton wrapper in, then hold the wrapper flat on the palm of my hand and drop on about 1 tsp of dumpling filling. Bring the 4 corners of the dumpling skin together and pinch all edges closed. When the steamer tray is full, steam, covered, on the pot of boiling water until skins are translucent and the lamb is cooked through. About 10-15 minutes.

I have a two steamer trays, so I'm usually prepping one while the other is steaming and then switch them out until I run out of dumpling-makings.

I used fattier lamb than usual, which I didn't take into account, so the dumplings were rather juicy, like a soup dumpling. In my mind, this made it more tasty, but if you don't want that, don't use as much liquid if you're using fattier lamb (although it'll be harder to get it to the right consistency) or use a leaner lamb.

Making dumplings takes practice, but I really like doing it. Also, steaming is SO MUCH EASIER than boiling or frying.

Back to reading!

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