Southern Gazette (Victoria Park) - - Lifestyle -

WHY not cel­e­brate Chi­nese New Year on Fe­bru­ary 16 by mak­ing your own de­li­cious de­lights at home?

Do not be in­tim­i­dated by

LAMB DUMPLINGS WITH PLUM SAUCE Prepa­ra­tion: 20 min­utes Cook­ing time: 20 min­utes Serves: 30 In­gre­di­ents 300g lamb mince 2 gar­lic cloves, crushed 3cm piece gin­ger, finely grated

50g shi­take mush­rooms, finely diced

80g sliced water chest­nuts, drained, finely diced

2 green onions, finely chopped

1 cel­ery stalk, finely diced

1/4 cup co­rian­der leaves, finely chopped 2 tbsp light soy sauce 1 tsp sesame oil 30 won­ton or gow gee wrap­pers

Plum sauce, steamed gai lan (Chi­nese broc­coli),

Mi­crowave brown rice and co­rian­der, to serve Lamb dumplings with plum sauce

Method 1. In a large bowl com­bine lamb mince, gar­lic, gin­ger, mush­rooms, water chest­nuts, green onions, cel­ery, co­rian­der, light soy and sesame oil. this tasty cui­sine that can be as easy to cre­ate as it is to de­vour with fam­ily and friends to hon­our China’s big­gest an­nual cel­e­bra­tion.

2. Place a wrap­per on a clean work sur­face. Spoon a heaped tea­spoon of lamb mix­ture on to the cen­tre of the wrap­per. Brush the edge with a lit­tle water. Fold over to en­close

We Love Our Lamb has shared the fol­low­ing win­ner – lamb dumplings with plum sauce served with fresh gai lan and brown rice.

the fill­ing. Use your fin­ger­tips to pleat the edge 4 to 5 times to seal. Set aside on a plate cov­ered with a tea towel. Re­peat with re­main­ing mix and wrap­pers.

3. Place a large steamer bas­ket lined with bak­ing paper over a large pot of sim­mer­ing water. Steam dumplings, in batches, for 7 to 8 min­utes or un­til translu­cent and lamb is cooked.

4. Serve dumplings with plum sauce, co­rian­der sprigs, steamed gai lan and brown rice.

Cook­ing Tips These dumplings will be worth your while, as you can store them in the freezer and keep them for easy week­night meals, quick snacks or when un­ex­pected guests pop over.

If you want to mix things up too, ex­per­i­ment with the in­gre­di­ents when paired with lamb, as the mince soaks up all flavours so well.

When fill­ing the dumplings, don’t try and add too much fill­ing. If they’re too full, they may break when steamed.

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